Introduction

Strawberry Matcha Rolls combine the earthy flavor of matcha with the bright sweetness of strawberries in a soft, fluffy roll. These rolls are perfect for a special breakfast or an elegant afternoon treat. With a creamy strawberry frosting and a delicate matcha-sweet filling, they’re sure to impress.

This image shows a close-up of square pieces of green cake, each topped with thick, creamy pink frosting that has tiny red specks in it. On top of each frosted square, there is a whole fresh red strawberry with green leaves still attached. The strawberries are bright and shiny, sitting centered on the smooth, slightly textured pink frosting layer. The cake pieces are closely placed next to each other on a white marbled surface, filling the frame with vibrant red, soft pink, and green colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup whole milk (warmed)
⅓ cup granulated sugar
2 ¼ teaspoons active dry yeast
2 eggs (room temperature)
4 ¼ cups all-purpose flour
4 tablespoons cornstarch
1 tablespoon culinary matcha powder (sifted)
1 ¼ teaspoons fine sea salt (or table salt)
½ cup unsalted butter (softened)
⅓ cup unsalted butter (softened)
¾ cup brown sugar (packed; light or dark)
1 tablespoon culinary matcha powder
⅓ cup heavy cream (room temperature)
1 tablespoon brown sugar (packed; light or dark)
1 teaspoon culinary matcha powder (sifted)
8 ounces cream cheese (softened)
½-1 cup powdered sugar (adjust to taste)
2 tablespoons freeze dried strawberry powder (or a few tablespoons strawberry jam)
1 tablespoon vanilla (paste or extract)
⅓ cup heavy cream (chilled)
6 strawberries (cut lengthwise, total of 12 pieces)

Instructions

Step 1: In a medium bowl, whisk together warmed whole milk, granulated sugar, and active dry yeast. Let sit for 5-10 minutes until the mixture is frothy and the yeast is activated.
Step 2: In a stand mixer fitted with a hook attachment, combine flour, cornstarch, sifted matcha powder, salt, the yeast mixture, and eggs. Mix on medium-low speed until a dough forms.
Step 3: While mixing on medium-low, add softened butter gradually, one tablespoon every 30 seconds. Continue mixing for 8-10 minutes until the dough passes the windowpane test (stretch a small piece gently; it should be translucent).
Step 4: Transfer the dough to a large bowl, cover lightly with plastic wrap, and let rise in a warm place until doubled in size, about 1.5–2 hours (or refrigerate overnight for slow proofing).
Step 5: For the filling, use a stand mixer with a paddle attachment to beat softened butter, brown sugar, and culinary matcha powder on medium-high speed until light and fluffy, about 5 minutes.
Step 6: On a lightly floured surface, roll the dough into an 18″x12″ rectangle. Evenly spread the matcha brown sugar filling over the dough, then roll tightly into an 18″ log. Cut the log into 12 equal pieces about 1.5 inches each.
Step 7: Place rolls in a lined 9″x13″ baking pan. Cover lightly with plastic wrap and let rise in a warm place until doubled, about 1–1.5 hours. Preheat oven to 375°F (190°C) during the last 10 minutes.
Step 8: In a small bowl, combine heavy cream, brown sugar, and culinary matcha powder. Pour this mixture evenly over the rolls before baking.
Step 9: Bake rolls for 20-30 minutes until slightly golden and cooked through. While baking, prepare the frosting: beat softened cream cheese until smooth, then mix in powdered sugar, freeze dried strawberry powder (or strawberry jam), and vanilla. Whip in chilled heavy cream until light and fluffy.
Step 10: Let the rolls cool for about 5 minutes after baking. Spread the strawberry cream cheese frosting over the rolls and top each with half a strawberry. Serve and enjoy!

Tips & Variations

For a more intense strawberry flavor, substitute freeze dried strawberry powder with fresh strawberry jam.
Letting the dough rise overnight in the fridge enhances the flavor and makes the dough easier to handle.
Use good quality culinary matcha powder for the best color and flavor.
Adjust the amount of powdered sugar in the frosting to your preferred sweetness level.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in the microwave or oven before serving. Add fresh frosting after reheating if desired.

How to Serve

The image shows a close-up of nine square slices of cake arranged in a 3x3 grid. Each slice has a green base layer visible at the edges, topped with a thick layer of pale pink frosting that has a smooth and creamy texture with little red specks. On top of each frosted square sits one whole fresh strawberry with leaves, placed in the center. The cake pieces are on a white marbled surface, and the strawberries add a bright red contrast to the soft pink and green colors of the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough overnight after the first rise. Just cover it tightly, then allow it to come to room temperature and complete the second rise before baking.

What if I don’t have matcha powder?

Matcha powder is central to the flavor of these rolls, but you can substitute with 1 tablespoon of green tea powder or leave it out for plain sweet rolls with strawberry frosting instead.