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Strawberry Matcha Latte Rolls Recipe

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4.3 from 48 reviews

These Strawberry Matcha Latte Rolls are a delightful twist on classic cinnamon rolls, featuring a unique strawberry and matcha flavor combination. Soft, fluffy, and mildly sweet, with a creamy matcha-infused frosting, they make a perfect treat for breakfast or dessert.

Ingredients

Dough

  • 1/2 cup unsalted butter
  • 3/4 cup whole milk
  • 4 cups all-purpose flour
  • 1/4 cup ground freeze dried strawberries (from 1 cup freeze dried strawberries)
  • 1/3 cup granulated sugar
  • 1 tablespoon instant yeast or active dry yeast
  • 1 teaspoon Diamond Crystal kosher salt
  • 3 large eggs
  • 1 teaspoon vanilla bean paste or 1 tablespoon pure vanilla extract
  • Red food coloring (optional, a drop)

Filling

  • 11 strawberries, stems removed and finely chopped
  • 1/3 cup granulated sugar
  • 1 tablespoon water
  • 2 teaspoons cornstarch

Frosting

  • 3 ounces cream cheese, at room temperature
  • 1/4 cup unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 2 teaspoons matcha powder, sifted
  • Pinch of salt

Instructions

  1. Make the dough: In a medium saucepan over low heat, melt the butter. Remove from heat and add the milk to warm it slightly. If using active dry yeast, sprinkle it over the milk and butter mixture and let it bloom for 5 minutes.
  2. Mix dry ingredients: In a stand mixer bowl fitted with a dough hook, combine the flour, ground freeze dried strawberries, sugar, instant yeast (if using), and kosher salt, making sure to break up any clumps of strawberries.
  3. Beat eggs and vanilla: In a small bowl, beat together the eggs and vanilla extract.
  4. Combine wet and dry ingredients: Add the milk and butter mixture to the flour mixture, optionally add a drop of red food coloring, and turn the mixer on low speed to combine. While mixing, add the egg and vanilla mixture. Increase speed slightly and knead the dough for 5 minutes until slightly sticky but well hydrated.
  5. Proof the dough: Lightly spray a bowl with nonstick spray, transfer the dough to it, cover with plastic wrap, and let sit in a warm, draft-free area for 1.5 to 2 hours until doubled in size or refrigerate overnight.
  6. Prepare the filling: In a medium saucepan over medium heat, cook chopped strawberries, sugar, and a splash of water until strawberries soften and the mixture bubbles, about 3-4 minutes.
  7. Thicken the filling: Whisk cornstarch with water to create a slurry, add to the strawberry mixture, and cook one more minute until thickened. Transfer to a bowl and cool in the refrigerator.
  8. Roll out the dough: Lightly flour a work surface and rolling pin. Roll dough into a 14 by 20-inch rectangle.
  9. Assemble rolls: Spread cooled strawberry filling evenly over dough, leaving a 1/2-inch border. Lightly press filling into dough, then roll up from a long edge. Trim ends and cut into 9 equal 2-inch rolls using floss or a sharp knife.
  10. Proof rolls: Spray a 9-inch baking pan with nonstick spray. Arrange rolls in three rows of three, cover with plastic wrap, and let proofs for another 40 minutes until doubled in size.
  11. Bake rolls: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until barely golden brown, being careful not to overbake.
  12. Make frosting: While rolls bake, beat cream cheese and butter until smooth. Add powdered sugar, sifted matcha, and a pinch of salt. Mix until well combined.
  13. Frost and serve: Let baked rolls cool for 5 minutes, then spread frosting evenly over warm rolls and serve fresh.

Notes

  • The dough is intended to be slightly sticky for a soft texture; do not over-flour.
  • Freeze dried strawberries give concentrated flavor; ensure they are finely ground and well distributed.
  • Red food coloring is optional and used for color enhancement only.
  • Using instant yeast speeds up the process; active dry yeast requires blooming.
  • Do not overbake rolls; they should be barely golden for the best softness.
  • Use unflavored dental floss to cut rolls cleanly to avoid crushing.
  • If refrigerator-proofing overnight, allow dough to come to room temperature before rolling out.

Find it online: https://recipethrive.com/strawberry-matcha-latte-rolls-recipe/