Breads & Bakingcambreabakes5.0
Matcha Cinnamon Rolls with Strawberry Filling
These strawberry matcha cinnamon rolls are soft, fluffy, and filled with sweet strawberry jam and cinnamon sugar. The matcha dough bakes up with a beautiful green hue and a light, earthy flavor that pairs perfectly with the fruity filling. Topped with a silky matcha glaze and a sprinkle of freeze-dried strawberries, they’re playful, bakery-worthy, and totally unique. If you love matcha lattes, these cinnamon rolls are a must-bake!
👥 12 Servings⏱️ Prep & Cook: 4h 33m⏳ Prep: 4h🔥 Cook: 33 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- wooden spoon
- saucepan
- mixing bowl
- spatula
- pan
- oven
- whisk
📝 Preparation Steps
1
Make the Strawberry Jam
2
Cook the strawberries, brown sugar, and lemon juice over medium-high heat, stirring occasionally. Use a potato masher or the back of a wooden spoon to mash the berries as they cook. When they start to thicken, combine the cornstarch and water and stir it into the berries. Continue cooking until the jam is super thick and paste-like, about ⏱️ 2-4 minutes longer. Stir in the strawberry extract if using, transfer to a bowl, and set aside to cool.
brown sugar (packed)2 tablespoonscup brown sugar (packed)2/3lemon juice1 teaspooncornstarch2 teaspoonswater2 teaspoonscup water3/4strawberry extract (optional but gives a more punchy strawberry flavor!)2 teaspoons
3
Make the Cinnamon Rolls
ground cinnamon2 teaspoons
4
In a small saucepan, make the tangzhong by whisking together the water and all-purpose flour. Cook over medium heat, whisking constantly, for ⏱️ 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
water2 teaspoonscup water3/4
5
In a stand mixer bowl, mix the flour, sugar, matcha powder, yeast, and salt. Add the cream, milk, egg, and tangzhong to the bowl. Knead on low speed with the dough hook for ⏱️ 2 minutes until it forms a rough dough ball.
large egg (room temperature)1
6
With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another ⏱️ 8-10 minutes or until the dough looks smooth and elastic.
7
Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and set aside to rest for ⏱️ 30 minutes.
8
While the dough rests, make the filling. In a large bowl, combine the butter, brown sugar, and cinnamon until smooth. Set aside.
brown sugar (packed)2 tablespoonscup brown sugar (packed)2/3ground cinnamon2 teaspoons
9
Place the rested dough on a lightly floured surface. Roll it out into a 15x21 rectangle, with the longest side closest to you. Dollop the cinnamon sugar filling across the surface of the dough, then use an offset spatula to gently spread it across, leaving a 1/2-inch border clean at the top. Then spread the strawberry jam on top the same way.
ground cinnamon2 teaspoons
10
Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined 9x13 baking pan.
11
Cover the pan with plastic wrap and set it aside to rise for ⏱️ 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325°F/162°C.
12
Bake for ⏱️ 30-40 minutes or until the internal temperature of the center rolls reaches 185°F. Let them cool on a wire rack while you make the matcha glaze.
13
In a medium bowl, whisk together the powdered sugar and sifted matcha powder. Then whisk in the melted butter, heavy cream, milk, and vanilla until smooth. Pour over the warm rolls, top with freeze-dried or fresh strawberries, and enjoy!
powdered sugar2 cupscup heavy cream (room temperature)1/3heavy cream3 tablespoonsFreeze-dried or fresh strawberries (for the tops)
Nutrition Facts
calories
498 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
2 g
sugar Content
41 g
sodium Content
215 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
67 mg
carbohydrate Content
73 g
saturated Fat Content
12 g
unsaturated Fat Content
6 g
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