green tea "wreath" rolls (happy holidays!)

Last Christmas, I made wreath bread.
This Christmas, I did some experimenting and made these "wreath" rolls, colored with green tea powder and filled with festive flavors like cinnamon. I have a big weak spot for green tea-flavored anything, so I wanted to enhance the green tea flavor in these as well. However, I confess I went too green tea-happy (there's such a thing?!) because the bitter punch of my green tea icing was a bit overwhelming; next time, I will readjust the flavors. Aside from that, this dough recipe produces incredibly soft rolls (think super soft dinner rolls), so it will make a great base for more vegan breads. 

green tea rolls [v] 

dough
1/2 cup + 1 Tbs dairy-free milk, warmed (I used cashew)
2 Tbs vegetable oil, warmed
1 Tbs coconut oil
2 1/4 tsp yeast
1 Tbs white granulated sugar
1/4 tsp salt
2 Tbs matcha powder
approx. 2-2 1/2 cups all purpose flour, more or less as needed

filling
3 Tbs coconut oil
1/4 to 1/3 cup white granulated sugar
1 tsp molasses
1 tsp cinnamon
1/4 tsp ginger
1 Tbs matcha powder
optional: 1/4 cup crushed walnuts or pecans

optional icing
1/3 cup icing/confectioner's sugar
1-2 Tbs dairy free milk
optional - matcha powder, cinnamon, nuts, etc.

1. Combine the warmed milk and oils, sugar, yeast, salt and matcha powder.
2. Add the flour until a soft dough forms. Let it rise in an oiled, covered container in a warm place for 1 hour, or until it doubles in size.
3. To make the filling, combine all the filling ingredients.
4. After the dough has finished resting, roll it out into an approx. 9x13 rectangle.
5. Distribute the filling over the dough, and roll the dough up, long-wise.
6. Slice the roll into 8-10 pieces.
7. In a parchment lined pan, arrange the dough rolls into a circular "wreath" pattern.
8. Bake at 350 F for 25 minutes. Once cooled, add icing if desired. Enjoy fresh! Store leftovers in an airtight container.

Happy holidays! :)