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These strawberry matcha latte rolls are a morning dream. Fluffy strawberry flavored dough is baked with a quick jam and topped with a luscious matcha frosting. Inspired by my Strawberry Matcha Latte, these will be a hit at any brunch or lazy Saturday morning.
I love matcha everything. I’m talking matcha swirl cheesecake, chocolate matcha cake, matcha tiramisu. Matcha is delicious in everything including these fluffy strawberry rolls topped with matcha frosting. Let’s get into it1
Ingredients You’ll Need for Strawberry Matcha Latte Rolls
Matcha. I love using ceremonial grade matcha in the frosting. You can really taste the flavor.
Strawberries. I love using fresh strawberries to create a jam that’s on the inside in the rolls.
Freeze-dried strawberries. I like blending these up and adding this into the rolls themselves. This adds a delicious strawberry flavor to the dough.
Cream cheese. We’re using this in the frosting, obviously.
Butter. This is going to give the rolls (along with eggs) that soft supple texture.
For the rest of the ingredients, please see the recipe index card below!
How to Make Strawberry Matcha Latte Rolls
Mix the dry ingredients. The flour, blended up freeze-dried strawberries, sugar, instant yeast and salt. Pour in the eggs and milk mixture.
Knead the dough. This dough is going to be sticky – that’s ok! Let it rise until doubled in size, about 1 hour.
Make the quick jam. Fresh strawberries, sugar, salt and cook until softened.
Mix in the corn starch slurry. And cook until it thickens. Let it cool.
Roll out the dough.
Add the jam to the dough. Spread a thin layer of jam all over to the dough.
Cut the rolls. I like using a piece of dental floss. Cut them into 1 1/2-inch pieces.
Let them rise. They’ll double in size.
Mix together the matcha frosting. Add all of the ingredients and beat them together.
Bake the rolls. When they come out, let them sit for 5 minutes. And then add the frosting.
Recipe Tip
Ceremonial grade matcha vs. culinary grade. Ceremonial grade of matcha is premium, bright green and has the best flavor profiles. Culinary grade is of lower quality. In baked goods like this frosting, I prefer to use ceremonial grade because the flavor is better.
More Cozy Breakfast Recipes
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To Make the Dough:
In a medium saucepan, set over low heat, add the butter. As soon as the butter has melted, remove the saucepan from the heat and add the milk. The residual heat from the butter will warm up the milk slightly while the cold butter helps cool down the butter so it doesn’t kill the yeast. Set the saucepan aside. If you’re using active dry yeast and not instant yeast, sprinkle the yeast over the milk and butter mixture and set it aside for 5 minutes to bloom.
In the bowl of a stand mixer fitted with the dough hook, combine the flour, freeze dried strawberries, sugar, instant yeast, if using, and salt. I went in and broke up the freeze dried strawberries even more. They tended to clump up so just be sure they’re fully combined in the flour mixture.
In a small bowl beat together the 3 eggs with the vanilla extract.
Add the milk and butter mixture to the flour, along with a drop of red food coloring (if using) and turn the mixer on low speed to start to combine. While the mixer is running on low speed add the egg and vanilla mixture then turn the speed up by one and let the dough come together and knead for 5 minutes. The dough will be a little sticky but that’s okay! It means the dough is well hydrated which means we’re going to have soft cinnamon rolls.
Lightly spray a bowl with nonstick cooking spray and transfer the dough to the prepared bowl. Cover the bowl with plastic wrap and let it sit in a warm draft free area for 1 1/2-2 hours, until the dough has doubled in size. Alternatively, you could transfer to the fridge overnight.
To Make the Filling:
In a medium saucepan, set over medium heat, add in the strawberries, sugar and a splash of water. Cook it until all the strawberries have softened and it’s bubbily, about 3-4 minutes.
In a small bowl, whisk together the cornstarch and water. We’re creating a slurry. Pour the cornstarch slurry into the pan with the strawberries and cook for an additional minute. This will help thicken it.
Pour the strawberries into a bowl and transfer to the fridge to cool. We need the filling to be cool.
To Assemble the Rolls:
Lightly flour your work surface and a rolling pin. Roll out the dough into a roughly 14-inch by 20-inch rectangle.
Evenly spread out the filling over the rolled out dough leaving about 1/2-inch border around the edges. Lightly press the filling down into the dough with your hands then roll up the dough starting along one of the longer edges. Once rolled up, trim the ends then use unflavored dental floss or a sharp knife to cut 9 even rolls. They were each about 2 inches thick.
Lightly spray a 9-inch baking pan with nonstick cooking spray then place the rolls into the pan in 3 rows of 3.
Cover the pan with plastic wrap and let the rolls proof for another 40 minutes, until doubled in size
To Bake the Rolls:
Preheat your oven after about 45 minutes to 350ºF then bake once fully proofed for 20-25 minutes, just until the rolls are barely golden brown. There are two things that make a perfect cinnamon roll: Not over baking and serving them fresh.
To Make the Frosting:
While the rolls are baking, make the frosting by beating together the cream cheese and butter until smooth with a hand or stand mixer. Add the powdered sugar, matcha and pinch of salt. Mix until combined.
Once the rolls come out of the oven let them sit for 5 minutes before spreading the icing evenly over the baked rolls and serving fresh.
Calories: 450kcal | Carbohydrates: 73g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 74mg | Potassium: 17mg | Fiber: 2g | Sugar: 49g | Vitamin A: 86IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
