Name: Strawberry Matcha Cinnamon Rolls Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 3 h 20 min
Cuisine: Fusion
Ingredients: 2 cups frozen strawberries; 2 tablespoons brown sugar (packed); 1 teaspoon lemon juice; 2 teaspoons cornstarch; 2 teaspoons water; 2 teaspoons strawberry extract (optional); 1/4 cup bread flour (for tangzhong); 3/4 cup water (for tangzhong); 3 2/3 cups bread flour; 1/3 cup granulated sugar (packed); 1 tablespoon culinary grade matcha powder (sifted); 2 teaspoons instant yeast; 1 teaspoon fine sea salt; 1/3 cup heavy cream (room temperature); 1/3 cup whole milk (room temperature); 1 large egg (room temperature); 6 tablespoons unsalted butter (room temperature); 1/2 cup unsalted butter (room temperature); 2/3 cup brown sugar (packed); 2 teaspoons ground cinnamon; Strawberry jam from above; 2 cups powdered sugar; 2 teaspoons culinary grade matcha powder (sifted); 2 tablespoons unsalted butter (melted); 3 tablespoons heavy cream; 3 tablespoons whole milk; Freeze-dried or fresh strawberries (for topping)

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Introduction

These Strawberry Matcha Cinnamon Rolls offer a unique twist on a classic favorite, combining the vibrant flavors of fresh strawberry jam and earthy matcha tea. Soft, fluffy, and beautifully glazed, they’re perfect for a special breakfast or indulgent snack.

The image shows several raw green dough rolls spiraled with a reddish jam spread evenly between each layer, arranged closely together in a white tray. Each roll has about six visible layers, alternating between the smooth, light green dough and shiny, bright red jam. The dough is thick and soft, with a slightly matte texture, while the jam looks glossy and sticky. The rolls stand upright with their spiral tops facing the camera, showing a clear contrast between the green dough and the red filling. The tray sits on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups frozen strawberries
2 tablespoons brown sugar (packed)
1 teaspoon lemon juice
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons strawberry extract (optional but gives a more punchy strawberry flavor)
1/4 cup bread flour
3/4 cup water
3 2/3 cups bread flour (*See notes below for measuring*)
1/3 cup granulated sugar (packed)
1 tablespoon culinary grade matcha (sifted)
2 teaspoons instant yeast
1 teaspoon fine sea salt
1/3 cup heavy cream (room temperature)
1/3 cup whole milk (room temperature)
1 large egg (room temperature)
Tangzhong from above
6 tablespoons unsalted butter (room temperature)
1/2 cup unsalted butter (room temperature)
2/3 cup brown sugar (packed)
2 teaspoons ground cinnamon
2 cups powdered sugar
2 teaspoons culinary grade matcha (sifted)
2 tablespoons unsalted butter (melted)
3 tablespoons heavy cream
3 tablespoons whole milk
Freeze-dried or fresh strawberries (for the tops)

Instructions

Step 1: Make the strawberry jam by cooking the strawberries, brown sugar, and lemon juice over medium-high heat, stirring occasionally. Mash the berries as they cook using a potato masher or the back of a wooden spoon. When thickening starts, mix cornstarch and water, stir into the berries, and cook another 2-4 minutes until very thick and paste-like. Stir in the strawberry extract if using, then transfer to a bowl and let cool.
Step 2: Make the tangzhong by whisking water and all-purpose flour in a small saucepan over medium heat. Stir constantly for 4-5 minutes until it forms a paste-like slurry. Scrape into a bowl and set aside.
Step 3: In a stand mixer bowl, combine the bread flour, granulated sugar, matcha powder, yeast, and salt. Add heavy cream, whole milk, egg, and the tangzhong. Knead on low with a dough hook for 2 minutes until a rough dough forms.
Step 4: With the mixer running, add softened butter one tablespoon at a time, allowing full incorporation before adding more. Continue kneading 8-10 minutes until the dough is smooth and elastic.
Step 5: Remove dough, shape into a smooth round ball, seam side down, and place back in mixing bowl. Cover with plastic wrap and rest for 30 minutes.
Step 6: While dough rests, make the filling by combining butter, brown sugar, and cinnamon until smooth in a large bowl. Set aside.
Step 7: Roll rested dough on a lightly floured surface into a 15×21 inch rectangle. Spread cinnamon sugar filling evenly over the dough, leaving a 1/2-inch border at the top. Next, spread the cooled strawberry jam evenly over the filling.
Step 8: Cut the dough into twelve 1 3/4-inch strips using a pizza cutter. Roll each strip away from you and transfer carefully to a parchment-lined 9×13 inch baking pan.
Step 9: Cover pan with plastic wrap and let rolls rise 1-2 hours until doubled in size. Meanwhile, preheat oven to 325°F (162°C).
Step 10: Bake rolls for 30-40 minutes until the center reaches 185°F internally. Cool on a wire rack while preparing the glaze.
Step 11: Whisk together powdered sugar and sifted matcha in a medium bowl. Add melted butter, heavy cream, whole milk, and vanilla; mix until smooth. Pour glaze over warm rolls, top with freeze-dried or fresh strawberries, and serve.

Tips & Variations

Use bread flour for better structure and a chewier texture in the dough.
If you can’t find culinary grade matcha, substitute with a high-quality green tea powder.
For a dairy-free version, replace butter, cream, and milk with coconut oil and plant-based milk.
Adding a teaspoon of vanilla extract to the dough enhances the flavor complexity.
Freeze leftover cinnamon rolls individually for up to 2 months and thaw before reheating.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped individually for up to 2 months. Reheat gently in a microwave or oven until warm before serving to restore softness and flavor.

How to Serve

A close-up view of green cinnamon rolls arranged in a pan, each roll showing three visible spiral layers with a soft, fluffy texture inside and a slightly golden-brown edge on the outside. The rolls are thickly covered with a bright green sauce that drips slightly onto the pan, adding a smooth and glossy look. Scattered over the green sauce are small pieces of bright red, freeze-dried strawberry bits adding a pop of contrasting color and a slightly crunchy texture. The pan has a white marbled texture visible around the rolls, adding to the clean, fresh look of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of frozen for the jam?

Yes, fresh strawberries work even better if in season. Just adjust cooking time if the mixture is too watery, simmering a bit longer to thicken.

What is tangzhong and why is it used?

Tangzhong is a cooked flour-water paste that improves the dough’s moisture retention, resulting in softer, fluffier rolls that stay fresh longer.