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Strawberry Matcha Latte Rolls Recipe

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4.2 from 34 reviews

  • Author: Maggie
  • Total Time: 2 hours 40 minutes
  • Yield: 8 servings

Description

These Strawberry Matcha Latte Rolls are soft, fluffy cinnamon roll-inspired treats infused with ground freeze-dried strawberries in the dough and filled with a sweet strawberry filling. Topped with a luscious cream cheese frosting flavored with matcha, these rolls offer a delightful balance of fruity sweetness and earthy green tea notes—perfect for breakfast or an indulgent snack.

Ingredients

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 freeze dried)
  • 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. Remove from heat and add the milk to slightly warm it. If using active dry yeast, sprinkle it over the milk and butter mixture and let bloom for 5 minutes.
  2. Combine Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, mix flour, ground freeze dried strawberries, sugar, instant yeast (if using), and salt. Break up any clumps of freeze dried strawberries to ensure even mixing.
  3. Mix Eggs and Vanilla: In a small bowl, beat together the eggs and vanilla extract until combined.
  4. Form the Dough: Add the milk and butter mixture to the flour mixture. Turn the mixer on low to combine, then add the egg and vanilla mixture while mixing. Increase speed slightly and knead for 5 minutes until the dough comes together and is slightly sticky but well hydrated.
  5. First Rise: Lightly spray a bowl with nonstick cooking spray. Transfer the dough to the bowl, cover with plastic wrap, and let it rise in a warm, draft-free area for 1.5 to 2 hours until doubled in size. Alternatively, refrigerate overnight.
  6. Prepare the Filling: In a medium saucepan over medium heat, combine chopped strawberries, sugar, and a splash of water. Cook until strawberries soften and the mixture bubbles, about 3-4 minutes.
  7. Thicken the Filling: In a small bowl, whisk cornstarch with water to make a slurry. Add this to the strawberry mixture and cook for another minute until thickened. Transfer to a bowl and refrigerate until cool.
  8. Roll Out Dough: On a lightly floured surface, roll the dough into a roughly 14 by 20-inch rectangle.
  9. Spread Filling: Evenly spread the cooled strawberry filling over the dough, leaving a 1/2-inch border around the edges. Lightly press the filling into the dough.
  10. Roll and Cut: Starting from one long edge, roll the dough tightly into a log. Trim the ends and cut the log into 9 equal rolls approximately 2 inches thick using unflavored dental floss or a sharp knife.
  11. Arrange for Second Rise: Lightly spray a 9-inch baking pan with nonstick cooking spray. Place the rolls in the pan in 3 rows of 3. Cover with plastic wrap and let proof for 40 minutes until doubled in size.
  12. Bake the Rolls: Preheat oven to 350ºF after about 45 minutes of proofing. Bake the rolls for 20-25 minutes until barely golden brown. Avoid overbaking for soft, tender rolls.
  13. Make the Frosting: While rolls bake, beat cream cheese and butter together until smooth. Add powdered sugar, sifted matcha, and a pinch of salt, mixing until combined.
  14. Finish and Serve: Let the rolls cool for 5 minutes after baking, then spread the matcha cream cheese frosting evenly over the warm rolls. Serve fresh for best taste.

Notes

  • Using instant yeast speeds up dough preparation; if using active dry yeast, bloom it first.
  • Freeze dried strawberries add natural color and flavor without excess moisture.
  • Be careful not to overbake to retain softness.
  • Red food coloring is optional and used for enhanced color.
  • Rolling and cutting with dental floss prevents squishing the dough.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

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