If I can turn it into a cinnamon roll, I probably will… and this time, they’re strawberry matcha latte inspired! These matcha cinnamon rolls start with my from-scratch cinnamon roll base and are filled with a sweet strawberry jam and cinnamon sugar swirl.
The matcha dough bakes up with a beautiful green hue and a light, earthy flavor that pairs perfectly with the fruity, jammy filling. As a pastry chef, I wanted them to be playful but bakery-worthy, so they’re topped with silky matcha glaze and a sprinkle of freeze-dried strawberries, just like my classic strawberry jam rolls, but with a fun little twist!
If you’re into cinnamon roll mashups like this one, you’ve got to make my banana pudding cinnamon rolls with vanilla wafers. They turn the classic Southern dessert into a soft, gooey roll… yes, pudding and all!
The Baking Process
1
Make the strawberry jam filling. Let it bubble away until it looks thick and glossy. The thicker the better, it makes it way easier to roll them up!
2
Make the tangzhong. I learned this technique in pastry school, which is used in many breads and pastries. Stir and cook the flour and water roux until it thickens into a soft, pudding-like paste.
3
Combine the wet and dry ingredients in a stand mixer bowl. Add everything to the mixer bowl and mix until it comes together into a shaggy dough. It’ll look a little rough at first, and that’s totally normal.
4
Knead the butter in, then knead until a smooth, elastic dough ball forms. Keep mixing until the dough turns smooth and stretchy. It should pull away from the sides of the bowl and feel soft and tacky, not sticky.
I clearly can’t stop remixing pastries into cinnamon rolls. My almond croissant cinnamon rolls are another favorite: they have gooey almond paste, flaky edges, and a cinnamon swirl just like the bakery classic!
5
Let the dough rest for 30 minutes. This time is key to allowing the gluten to relax, making it easy to roll it out in the next step.
6
Roll out the dough and spread the cinnamon sugar filling across it, then the strawberry filling on top. It doesn’t have to be perfect, just try to spread it evenly.
7
Cut into strips and roll each one into a roll. Use a pizza cutter or sharp knife to cut the dough into twelve equal-sized strips, then roll them up! Place them in a 9×13 baking pan and set them aside to rise in a warm place.
8
Let the cinnamon rolls rise until they double in size. When they’re ready to bake, they should feel soft and slightly pillowy to the touch!
9
Bake the matcha rolls! You’re aiming for a light golden brown top and the internal temp of the center roll to be 180-185°F for a gooey texture!
10
Make the matcha glaze. Sift the matcha before using it to prevent large clumps. Then, pour the matcha glaze over the top of the warm rolls and sprinkle with freeze-dried strawberries!
Strawberry matcha feels like peak summer in a bite, but when I want something even more nostalgic, I make my peach cobbler rolls with juicy peach filling. They’re the same gooey, swirly goodness, just filled with baked peaches instead!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Gooey Matcha Cinnamon Rolls with Strawberry Filling
Equipment
Ingredients
For the 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 but gives a more punchy strawberry flavor!
For the Tangzhong
- 1/4 cup bread flour
- 3/4 cup water
For the Matcha Dough
- 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
For the Cinnamon Sugar Filling
- 1/2 cup unsalted butter, room temperature
- 2/3 cup brown sugar, packed
- 2 teaspoons ground cinnamon
For the Matcha Icing
- 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
Make the Strawberry Jam
- 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.2 cups (245 g) frozen strawberries, 2 tablespoons (30 g) brown sugar, 1 teaspoon lemon juice, 2 teaspoons cornstarch, 2 teaspoons water, 2 teaspoons strawberry extract
Make the Cinnamon Rolls
- 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.1/4 cup (32 g) bread flour, 3/4 cup (155 g) water
- 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.3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 1 tablespoon (4 g) culinary grade matcha, 2 teaspoons (5 g) instant yeast, 1 teaspoon (6 g) fine sea salt, 1/3 cup (78 g) heavy cream, 1/3 cup (78 g) whole milk, 1 (55 g) large egg, Tangzhong from above
- 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.6 tablespoons (84 g) unsalted butter
- 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.
- While the dough rests, make the filling. In a large bowl, combine the butter, brown sugar, and cinnamon until smooth. Set aside.1/2 cup (113 g) unsalted butter, 2/3 cup (133 g) brown sugar, 2 teaspoons ground cinnamon
- Place the rested dough on a lightly floured surface. Roll it out into a 15×21 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.
- 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 9×13 baking pan.
- 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.
- 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.
- 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!2 cups (240 g) powdered sugar, 2 teaspoons (3 g) culinary grade matcha, 2 tablespoons (28 g) unsalted butter, 3 tablespoons (42 g) heavy cream, 3 tablespoons (36 g) whole milk, Freeze-dried or fresh strawberries
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
I love this recipe so matcha! So delicious!
So glad you enjoyed it, thanks so much for making the recipe!