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Strawberry Matcha Cinnamon Rolls Recipe

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★★★★★

4.5 from 766 reviews

These Strawberry Matcha Cinnamon Rolls combine the fruity brightness of strawberry jam with the earthy depth of matcha in a soft, buttery roll. The dough is enriched with a tangzhong starter for extra softness, layered with a cinnamon-sugar and strawberry jam filling, then baked to golden perfection and finished with a luscious matcha glaze and fresh strawberries for a stunning, flavorful treat perfect for breakfast or brunch.

Ingredients

Scale

Strawberry Jam

  • 2 cups frozen strawberries
  • 2 tablespoons brown sugar (packed)
  • 1 teaspoon lemon juice
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 2 teaspoons strawberry extract (optional)

Dough

  • 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)

Filling

  • 1/2 cup unsalted butter (room temperature)
  • 2/3 cup brown sugar (packed)
  • 2 teaspoons ground cinnamon
  • Strawberry jam from above

Glaze and Garnish

  • 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)

Instructions

  1. Make the Strawberry Jam: In a medium saucepan over medium-high heat, combine frozen strawberries, brown sugar, and lemon juice. Stir occasionally and mash the berries with a potato masher or wooden spoon as they cook. When the mixture begins to thicken, blend cornstarch and water together, then stir into the berries. Continue cooking for 2-4 minutes until the jam thickens to a paste-like consistency. Stir in strawberry extract if using. Transfer to a bowl and let cool.
  2. Prepare the Tangzhong: In a small saucepan, whisk together 1/4 cup bread flour and 3/4 cup water. Cook over medium heat, whisking constantly, for 4-5 minutes until mixture thickens into a paste-like slurry. Scrape into a bowl and set aside to cool.
  3. Make the Dough: In the bowl of a stand mixer, combine 3 2/3 cups bread flour, granulated sugar, sifted matcha powder, instant yeast, and sea salt. Add heavy cream, whole milk, the egg, and the tangzhong. Knead with a dough hook on low speed for about 2 minutes until a rough dough ball forms.
  4. Incorporate the Butter: With the mixer running on low, add softened butter one tablespoon at a time, fully incorporating each before adding the next. Continue kneading an additional 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky.
  5. First Rise: Remove the dough from the bowl and shape into a smooth ball by folding the edges underneath. Place seam-side down into the bowl, cover tightly with plastic wrap, and let rest for 30 minutes at room temperature.
  6. Make the Filling: In a large bowl, mix together 1/2 cup softened butter, brown sugar, and ground cinnamon until smooth and well combined. Set aside.
  7. Roll and Fill the Dough: On a lightly floured surface, roll the rested dough into a 15 by 21-inch rectangle with the longest side facing you. Spread the cinnamon sugar filling evenly over the dough, leaving a 1/2-inch border at the top edge. Layer the cooled strawberry jam evenly on top of the cinnamon filling.
  8. Cut and Shape Rolls: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you and place the rolls seam side down into a parchment-lined 9×13-inch baking pan.
  9. Second Rise: Cover the pan with plastic wrap and let the rolls rise for 1 to 2 hours at room temperature, or until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
  10. Bake: Bake the rolls for 30 to 40 minutes or until the internal temperature of the center rolls reaches 185°F (85°C) and the tops are golden brown. Remove from the oven and transfer to a wire rack to cool slightly.
  11. Make the Matcha Glaze: In a medium bowl, whisk together powdered sugar and sifted matcha powder. Add melted butter, heavy cream, whole milk, and vanilla extract, whisking until smooth and pourable.
  12. Glaze and Garnish: Drizzle the matcha glaze over the warm cinnamon rolls. Top with freeze-dried or fresh strawberries for an extra pop of flavor and color. Serve warm and enjoy.

Notes

  • The tangzhong method helps create soft, fluffy rolls that stay fresh longer.
  • Measure bread flour correctly by spooning it into the cup and leveling it off; this improves dough texture.
  • Strawberry extract is optional but adds a stronger strawberry flavor to the jam.
  • Room temperature ingredients help the yeast activate properly and yield a better dough rise.
  • Ensure the rolls have doubled in size before baking for a light, airy texture.
  • If fresh strawberries are unavailable, freeze-dried strawberries make a beautiful and flavorful topping.

Keywords: Strawberry cinnamon rolls, matcha cinnamon rolls, tangzhong cinnamon rolls, matcha glaze, strawberry jam, breakfast buns, sweet rolls, Japanese fusion pastry

Find it online: https://recipeswithmia.com/strawberry-matcha-cinnamon-rolls-recipe/