Strawberry Matcha Latte Rolls Recipe

Introduction

These Strawberry Matcha Latte Rolls are a delightful twist on classic cinnamon rolls, combining the fruity brightness of strawberries with the earthy notes of matcha. Soft, fluffy, and topped with a creamy matcha frosting, they make a perfect treat for breakfast or brunch.

Ingredients

• 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
• 11 strawberries (stems removed and finely chopped)
• 1/3 cup granulated sugar
• 1 tablespoon water
• 2 teaspoons cornstarch
• 3 ounces cream cheese (at room temperature)
• 1/4 cup unsalted butter (at room temperature)
• 2 cups powdered sugar
• 2 teaspoons matcha (sifted)

Instructions

1. Step 1: To make the dough, melt the butter in a medium saucepan over low heat. Remove from heat and add the milk, allowing residual heat to warm the milk while cooling the butter. If using active dry yeast, sprinkle it over the mixture and let it bloom for 5 minutes.
2. Step 2: In a stand mixer bowl fitted with a dough hook, combine the flour, ground freeze dried strawberries, sugar, instant yeast (if using), and salt. Break up any clumps of strawberries to ensure even mixing.
3. Step 3: In a small bowl, beat the eggs with vanilla extract. Add the milk and butter mixture to the flour while mixing on low speed. Then add the egg mixture and increase the speed slightly to knead for 5 minutes until a slightly sticky dough forms.
4. Step 4: Spray a bowl with nonstick spray, transfer the dough, cover with plastic wrap, and let it rise in a warm, draft-free area for 1 1/2 to 2 hours until doubled. Alternatively, refrigerate overnight.
5. Step 5: For the filling, cook the chopped strawberries, sugar, and a splash of water in a saucepan over medium heat until softened and bubbly, about 3-4 minutes.
6. Step 6: Whisk cornstarch with water to make a slurry, add to the strawberry mixture, and cook for an additional minute to thicken. Pour into a bowl and chill until cool.
7. Step 7: On a lightly floured surface, roll out the dough into a 14-inch by 20-inch rectangle. Spread the cooled filling evenly over the dough, leaving a 1/2-inch border. Press the filling lightly, then roll the dough from a long edge.
8. Step 8: Trim the ends and cut the roll into 9 equal pieces about 2 inches thick using unflavored dental floss or a sharp knife.
9. Step 9: Arrange the rolls in a nonstick-sprayed 9-inch pan in three rows of three. Cover and let proof for 40 minutes until doubled in size.
10. Step 10: Preheat the oven to 350ºF. Bake the rolls for 20-25 minutes until barely golden brown to ensure softness.
11. Step 11: While baking, make the frosting by beating cream cheese and butter until smooth. Add powdered sugar, sifted matcha, and a pinch of salt, mixing until combined.
12. Step 12: Let the rolls cool for 5 minutes after baking, then spread the matcha frosting evenly over the top. Serve fresh for the best flavor.

Tips & Variations

• Use freeze-dried strawberries for an intense, natural strawberry flavor without adding extra moisture to the dough.
• Add a drop of red food coloring to enhance the pink hue of the strawberry dough if desired.
• If you prefer active dry yeast, allow it to bloom properly before mixing to ensure good rise.
• Try using white chocolate chips in the filling for an extra sweet surprise.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat gently in the microwave or oven before serving, and refresh with additional frosting if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular fresh strawberries instead of freeze-dried?

Fresh strawberries have more moisture, which can affect the dough texture. This recipe relies on freeze-dried strawberries to impart flavor without excess liquid. If using fresh, reduce other liquids or cook them down as in the filling to avoid soggy dough.

Is matcha powder necessary for this recipe?

Matcha contributes a unique earthy flavor and vibrant color to the frosting. You can omit it if preferred, but the rolls will lose their signature matcha latte twist.

Strawberry Matcha Latte Rolls Recipe

Print Recipe

★★★★★

4.9 from 55 reviews

These Strawberry Matcha Latte Rolls are a delightful twist on classic cinnamon rolls, featuring a tender dough infused with freeze-dried strawberries and a luscious strawberry filling. Topped with a smooth matcha cream cheese frosting, these sweet rolls combine fruity, earthy, and creamy flavors for a visually stunning and delicious treat perfect for breakfast or dessert.

• Author: Amaya
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 55 minutes
• Yield: 9 rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 1/2 cup unsalted butter
• 3/4 cup whole milk
• 4 cups all purpose flour
• 1/4 cup ground 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
• Additional water (for slurry, approx. 1 tablespoon)

Frosting

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

Instructions

1. Make the Dough: In a medium saucepan over low heat, melt the butter. Remove from heat and add milk to warm slightly, balancing temperature to protect the yeast. If using active dry yeast, sprinkle over mixture and let bloom for 5 minutes.
2. Mix Dry Ingredients: In a stand mixer bowl with dough hook, combine flour, ground freeze-dried strawberries, sugar, yeast (if instant), and salt, making sure strawberries are broken up well.
3. Combine Eggs and Vanilla: In a small bowl, whisk together eggs and vanilla extract.
4. Form Dough: Add milk and butter mixture to the dry ingredients with a drop of red food coloring if desired. Mix on low speed to combine, then add egg mixture. Increase speed slightly and knead for 5 minutes until dough is sticky but well hydrated.
5. First Rise: Transfer dough to a lightly sprayed bowl, cover with plastic wrap, and let rise in a warm, draft-free place for 1.5 to 2 hours until doubled. Alternatively, refrigerate overnight.
6. Prepare Filling: Over medium heat in a saucepan, cook chopped strawberries, sugar, and splash of water until softened and bubbling, about 3-4 minutes.
7. Thicken Filling: Whisk cornstarch with about 1 tablespoon water to make a slurry, add to strawberries, and cook 1 minute more until thickened. Transfer to a bowl and refrigerate to cool.
8. Roll Out Dough: Lightly flour surface and rolling pin. Roll dough into approximately 14×20 inch rectangle.
9. Assemble Rolls: Evenly spread cooled strawberry filling over dough, leaving a 1/2-inch border. Lightly press filling into dough, then roll tightly along the longer edge. Trim ends and cut roll into 9 even pieces about 2 inches thick using unflavored dental floss or a sharp knife.
10. Second Rise: Lightly spray a 9-inch baking pan, arrange rolls in 3 rows of 3. Cover with plastic wrap and let proof for 40 minutes until doubled in size.
11. Bake Rolls: Preheat oven to 350ºF. Bake fully proofed rolls for 20-25 minutes until just barely golden brown, avoiding overbaking.
12. Make Frosting: While rolls bake, beat cream cheese and butter until smooth. Add powdered sugar, matcha powder, and pinch of salt, mixing until combined.
13. Finish and Serve: Let baked rolls cool for 5 minutes, then spread matcha cream cheese frosting evenly over the warm rolls. Serve fresh.

Notes

• You can bloom active dry yeast in the warm milk and butter mixture, but instant yeast can be mixed directly into the flour.
• Freeze dried strawberries add natural flavor and color without adding moisture, but grinding them finely ensures even distribution.
• Keep the dough a bit sticky for soft rolls—over-flouring can make them tough.
• Using a small amount of red food coloring is optional but enhances the pink hue.
• The strawberry filling must be cooled before spreading to prevent dough from becoming soggy.
• Use unflavored dental floss or a sharp knife to cut rolls cleanly without squishing.
• Do not overbake rolls; they should remain soft and slightly golden for the best texture.
• Store leftover rolls in an airtight container and reheat gently to preserve softness.

Keywords: strawberry rolls, matcha frosting, sweet rolls, fruit filled rolls, breakfast rolls, cream cheese frosting, strawberry matcha latte rolls