In a bowl, combine 1 cup of warm milk, 2 tablespoons of sugar, and 2 teaspoons of active dry yeast; let it sit for about 5 minutes until it froths.

Mix in 4 cups of all-purpose flour, 1 egg, 1/4 cup of melted butter, and 2 tablespoons of matcha powder to form a sticky dough.

Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough becomes smooth and elastic.

Place the kneaded dough in a greased bowl, covering it with a damp cloth. Let it rise in a warm spot for about 1 hour, or until it doubles in size.

Once the dough has risen, roll it out on a floured surface into a rectangle, approximately ¼-inch thick.

Spread 1/4 cup of softened butter evenly across the surface, then sprinkle a mixture of 1 tablespoon of ground cinnamon and 1/4 cup of sugar on top.

Starting from one side, tightly roll the dough into a log shape.

Use a sharp knife to slice the roll into 12 equal pieces.

Arrange the sliced pieces in a greased baking pan, ensuring they fit snugly. Cover the pan and allow them to rise for another 30-40 minutes, or until puffy.

Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until they are golden brown and a toothpick inserted comes out clean.

Allow the cinnamon rolls to cool in the pan for about 10 minutes before transferring them to a wire rack.

While still warm, generously frost them with a creamy cream cheese frosting.