Print

Strawberry Matcha Latte Rolls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 3 reviews

These Strawberry Matcha Latte Rolls are a delightful twist on the classic cinnamon roll, featuring a vibrant strawberry filling made from freeze-dried and fresh strawberries, and topped with a smooth matcha cream cheese frosting. Soft, fluffy, and bursting with layers of fruity sweetness balanced by earthy matcha, these rolls are perfect for breakfast, brunch, or a special treat.

Ingredients

Dough

  • 1/2 cup unsalted butter
  • 3/4 cup whole milk
  • 4 cups all purpose flour
  • 1/4 cup ground up freeze dried strawberries (from 1 cup)
  • 1/3 cup granulated sugar
  • 1 tablespoon instant yeast or active dry yeast
  • 1 teaspoon Diamond Crystal Kosher Salt
  • 3 large eggs
  • 1 teaspoon vanilla bean paste or 1 tablespoon pure vanilla extract

Filling

  • 11 strawberries (stems removed and finely chopped)
  • 1/3 cup granulated sugar
  • 1 tablespoon water
  • 2 teaspoons cornstarch

Frosting

  • 3 ounces cream cheese (at room temperature)
  • 1/4 cup unsalted butter (at room temperature)
  • 2 cups powdered sugar
  • 2 teaspoons matcha (sifted)
  • Pinch of salt

Instructions

  1. Make the Dough: In a medium saucepan over low heat, melt the butter. Once melted, remove from heat and add the milk, allowing the residual heat to warm the milk slightly. If using active dry yeast, sprinkle it over the milk and butter mixture and let it bloom for 5 minutes. In the bowl of a stand mixer fitted with a dough hook, combine the flour, ground freeze dried strawberries, sugar, instant yeast (if used), and salt, breaking up any clumps of strawberries. In a small bowl, beat the eggs with vanilla extract.
  2. Combine Ingredients: Add the milk and butter mixture to the flour mixture and start mixing on low. Slowly add in the egg and vanilla mixture, then increase speed slightly and knead the dough for 5 minutes. The dough will be slightly sticky, which indicates it is well hydrated.
  3. First Proof: Lightly spray a bowl with nonstick spray, transfer the dough to it, cover with plastic wrap, and set in a warm, draft-free place to rise for 1.5 to 2 hours until doubled in size. Alternatively, refrigerate overnight.
  4. Prepare Filling: In a medium saucepan over medium heat, combine finely chopped strawberries, sugar, and a splash of water. Cook for 3-4 minutes until strawberries soften and the mixture bubbles. Whisk cornstarch with an additional tablespoon of water to make a slurry and add it to the strawberry mixture. Cook for an extra minute until thickened, then transfer to a bowl and chill until cool.
  5. Assemble Rolls: Lightly flour a work surface and rolling pin. Roll the dough into approximately a 14 by 20-inch rectangle. Spread the cooled strawberry filling evenly over the dough, leaving a 1/2-inch border. Press filling lightly into the dough, then roll up tightly from the longer edge. Trim the ends and cut into 9 equal rolls ~2 inches thick using dental floss or a sharp knife.
  6. Second Proof: Spray a 9-inch baking pan with nonstick spray and place rolls in 3 rows of 3. Cover with plastic wrap and let proof for 40 minutes until doubled in size.
  7. Bake: Preheat the oven to 350ºF (175ºC). Bake the proofed rolls for 20-25 minutes until lightly golden but not overbaked, to ensure softness.
  8. Make Frosting: While baking, beat cream cheese and butter until smooth using a hand or stand mixer. Add powdered sugar, sifted matcha, and a pinch of salt. Mix until fully combined and smooth.
  9. Finish and Serve: Let rolls cool for 5 minutes after baking, then spread the matcha cream cheese frosting evenly over the warm rolls. Serve fresh for best flavor and texture.

Notes

  • If using active dry yeast, bloom it in the warm milk and butter mixture for best results.
  • The dough will be slightly sticky, which is ideal for soft rolls; add flour sparingly if needed.
  • Freeze dried strawberries add an intense strawberry flavor and color to the dough.
  • Allowing the dough to proof twice ensures light, airy rolls.
  • Not overbaking the rolls keeps them tender and moist.
  • The matcha frosting adds an earthy contrast to the sweet strawberry filling, balancing flavors beautifully.
  • These rolls are best enjoyed fresh the day they are baked.
  • Refrigerating the dough overnight is an option for slower fermentation and added flavor complexity.

Find it online: https://bitezly.com/strawberry-matcha-latte-rolls-recipe/