Gooey 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!
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.
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Leftovers can be kept in an airtight container at room temperature for up to 4 days. I recommend warming them in the microwave for 15-20 seconds or in a 350°F oven before serving!
