In a medium bowl, combine the brown sugar, matcha powder, ground cinnamon, and a pinch of fine salt. Mix well and set aside.

In a large mixing bowl, stir together the all-purpose flour, matcha powder, instant dry yeast, and salt.

In a separate bowl, heat whole milk, unsalted butter, and granulated sugar until melted. Combine with dry ingredients and add in large eggs.

Knead the dough for 6-8 minutes until elastic and slightly tacky. Form into a ball and place in a greased bowl.

Cover and let the dough rest in a warm area for 10-20 minutes.

Roll the dough into a rectangle measuring approximately 14x18 inches.

Spread softened unsalted butter over the dough and sprinkle with the prepared filling.

Roll the dough into a log and slice into 12 equal pieces; arrange in a greased baking pan.

Cover the pan and let the rolls rise in a warm area for about 30 minutes.

Preheat your oven to 350°F (175°C) and bake for 28-32 minutes until golden brown.

In a mixing bowl, beat softened cream cheese, unsalted butter, vanilla extract, and powdered sugar until smooth.

Spread the frosting over the rolls after they have cooled for about 10-20 minutes.