Print

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.

Ingredients

Scale

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

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