In a mixing bowl, combine light brown sugar, matcha powder, ground cinnamon, and fine salt. Stir until well blended, creating a vibrant green mixture. Set aside.

In a large mixing bowl, whisk together all-purpose flour, matcha powder, instant dry yeast, and salt. In a separate bowl, mix whole milk, softened butter, and granulated sugar. Heat until the butter is melted but not boiling. Gradually pour this liquid into your dry ingredients, stirring until a sticky dough starts forming.

Turn the sticky dough out onto a floured surface, adding flour as needed to prevent sticking. Knead the dough with your hands for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a cloth, and let it rest in a warm place for 10-20 minutes.

Roll the dough into a rectangular shape approximately 14 x 18 inches. Spread a thin layer of softened butter evenly over the surface.

Evenly sprinkle the filling mixture over the buttered dough. Starting at one long edge, tightly roll the dough into a log and cut into 12 pieces with dental floss.

Place the sliced rolls in a greased baking dish, allowing space between them. Cover with a cloth and let them rise for about 30 minutes in a warm place, or refrigerate overnight.

Preheat the oven to 350°F (175°C). Bake the proofed rolls for 28-32 minutes until golden brown.

Mix cream cheese, powdered sugar, and vanilla extract until smooth. Drizzle the frosting over warm rolls and serve immediately.