There’s just something magical about the combination of earthy matcha, sweet strawberries, and warm cinnamon swirls all rolled into one. This Matcha Strawberry Cinnamon Rolls Recipe is where East meets West in the most deliciously comforting way — soft, fluffy rolls with a vibrant green hue and a strawberry jam surprise that makes every bite unforgettable.
Why You’ll Love This Recipe
- Unique Flavor Fusion: Matcha and strawberry come together with cinnamon for a taste that’s surprising yet comforting.
- Soft, Fluffy Texture: Using tangzhong means these rolls stay tender and fresh for longer, which I absolutely love.
- Perfect for Any Occasion: Whether it’s breakfast, brunch, or an afternoon treat, these rolls always impress.
- Impressively Homemade: Despite the complex flavors, the recipe is straightforward—you won’t feel intimidated making these yourself.
Ingredients You’ll Need
The ingredients here might sound fancy, but they work so harmoniously together, especially the matcha which gives a beautiful color and subtle bitterness that balances the sweetness of strawberries and cinnamon perfectly. Be sure to use culinary grade matcha for the best flavor and vibrant green color.
- Frozen strawberries: Using frozen ensures consistent flavor and texture in your strawberry jam filling all year round.
- Brown sugar: Adds warmth and depth to the strawberry jam and cinnamon filling.
- Lemon juice: Brightens the strawberry jam, making it lively and fresh.
- Cornstarch: Thickens the jam so it spreads perfectly without running everywhere.
- Strawberry extract: Optional but a game-changer for punchy strawberry flavor.
- Bread flour: Gives you that perfect chew and structure the rolls need.
- Granulated sugar: Sweetens the dough gently without overpowering the matcha.
- Culinary grade matcha: Makes the dough vibrant and fresh tasting—sift it to avoid clumps!
- Instant yeast: The reliable choice for dough that rises beautifully every time.
- Fine sea salt: Balances all the sweet components superbly.
- Heavy cream & whole milk: Bring richness and tenderness to the dough.
- Large egg: Adds structure and richness.
- Unsalted butter: Use softened for easy mixing in both dough and filling.
- Ground cinnamon: Classic spice for the filling that plays nicely with matcha and strawberries.
- Powdered sugar: For a smooth, sweet matcha icing glaze.
- Freeze-dried or fresh strawberries: Beautiful, fruity garnish topping the rolls.
Variations
One of my favorite things about this Matcha Strawberry Cinnamon Rolls Recipe is how easy it is to tweak for personal taste or dietary needs. Play with it to make it your own kitchen masterpiece!
- Dairy-Free Variation: Swap the heavy cream and milk for coconut milk or almond milk, and use vegan butter to keep things dairy-free but just as rich.
- Extra Fruit: Try adding fresh strawberries inside the rolls along with the jam for more texture — my family can’t get enough of the fresh bursts!
- Green Tea Twist: Double the matcha powder in the dough and icing for a stronger tea flavor if you like it more robust.
- Nutty Surprise: Add chopped toasted almonds or pistachios on top before baking for a lovely crunch I’ve grown to adore.
How to Make Matcha Strawberry Cinnamon Rolls Recipe
Step 1: Make the luscious strawberry jam filling
Start by cooking your frozen strawberries with brown sugar and lemon juice in a saucepan over medium-high heat. Don’t rush—use a potato masher or the back of a wooden spoon to gently crush the berries as they soften. When it thickens, toss in your cornstarch mixed with water to help it set up into a sticky, jammy texture. I always like to add a dash of strawberry extract here to brighten the flavor a little more. Once thick and glossy, set it aside to cool—this jam is what gives the rolls their juicy, fruity center, so it’s worth the extra care!
Step 2: Prepare the tangzhong for irresistibly tender dough
Mix the bread flour with water in a small saucepan and cook, whisking constantly until the mixture thickens into a smooth paste. This is the magic tangzhong that keeps the cinnamon rolls fluffy and moist for days. Once ready, transfer it to a bowl and let it cool a bit before incorporating it into your dough. Trust me, this little step is a game changer if you want bakery-level softness at home.
Step 3: Knead the matcha dough with love and patience
In a stand mixer, whisk together your dry ingredients: bread flour, sugar, sifted matcha, yeast, and salt. Then add the cream, milk, egg, and cooled tangzhong. Knead on low speed for a couple of minutes until it starts to come together into a rough dough ball. Next, add softened butter slowly a tablespoon at a time. I find that letting the butter fully absorb before adding more makes such a difference in smoothness. Keep kneading for 8–10 minutes until the dough is silky, elastic, and not sticky when you press it gently—it should bounce right back!
Step 4: Let the dough rest and prepare your fillings
Form the dough into a smooth ball, place it back in the mixing bowl seam-side down, cover with plastic wrap, and let it rest for 30 minutes. While the dough takes its little break, mix your cinnamon filling with butter, brown sugar, and cinnamon until smooth and spreadable. This combo layered with the strawberry jam is where the magic really happens.
Step 5: Roll, spread, and roll again
Roll your rested dough onto a floured surface into a 15×21-inch rectangle. Spread the cinnamon filling evenly, leaving a clean edge at the top, then layer that beautiful strawberry jam over it. Use a pizza cutter to slice the dough into twelve strips about 1 3/4-inches wide. Roll each strip away from you into a tight spiral and place it in a parchment-lined 9×13-inch pan. Your rolls will look like mini matcha green gems nestled side by side!
Step 6: Rise, bake, and glaze to perfection
Cover the pan and let the rolls rise for 1–2 hours until doubled in size—this is the stretch and rest your dough needs to get fluffy. Meanwhile, preheat your oven to 325°F (162°C). Bake for about 30-40 minutes until the rolls reach an internal temp of 185°F and are golden on top. As they cool slightly, whip up the matcha icing by mixing powdered sugar and sifted matcha with melted butter, cream, and milk until smooth. Drizzle generously over the warm rolls and top with freeze-dried or fresh strawberries for that irresistible final touch.
Pro Tips for Making Matcha Strawberry Cinnamon Rolls Recipe
- Use the Spoon-Level Method for Flour: I learned the hard way—scooping flour straight from the bag makes dough too dense. Fluff, spoon, and level for light and airy rolls.
- Let Butter Fully Incorporate: Adding softened butter slowly during kneading lets the dough build strength and prevents greasy clumps.
- Don’t Rush the Rise: Waiting for the dough to double in size may feel like forever but it’s crucial for fluffy rolls that melt in your mouth.
- Watch Your Bake Time: Test roll doneness with an instant thermometer to avoid underbaked centers or overly dry edges.
How to Serve Matcha Strawberry Cinnamon Rolls Recipe
Garnishes
I always top these rolls with freeze-dried strawberries for that pop of intense fruit flavor and satisfying crunch — plus, they stay crisp longer than fresh. But fresh slices work beautifully, too, especially if you want that juicy burst. A light dusting of powdered sugar after glazing adds a lovely finishing touch.
Side Dishes
Serve this with a cup of hot green tea or a creamy latte — the warm beverages complement the matcha flavor so well. For a brunch spread, pair with fresh fruit salad or yogurt parfaits to balance the richness of the rolls.
Creative Ways to Present
For special occasions, I’ve arranged individual rolls in mini muffin tins to create cute portion-sized “matcha cinnamon roll bites.” Another time, I layered the rolls in a bundt pan for a pull-apart cake effect that’s seriously show-stopping on the table.
Make Ahead and Storage
Storing Leftovers
I store leftover cinnamon rolls in an airtight container at room temperature, where they stay soft and tasty for up to four days. Warming a roll for 15-20 seconds in the microwave before serving helps bring back that just-baked feel.
Freezing
These rolls freeze beautifully. I like to freeze them before baking—wrap the prepared rolls in plastic wrap and then foil, and bake straight from frozen with an extra 10 minutes added to the baking time. It’s a lovely way to enjoy fresh cinnamon rolls anytime.
Reheating
For best results, reheat in a 350°F oven for about 10 minutes until warm throughout. If you’re in a hurry, a quick zap in the microwave wrapped in a damp paper towel keeps them moist and soft.
FAQs
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Can I use regular green tea powder instead of culinary grade matcha?
You could, but culinary grade matcha is recommended because it’s finely milled and has a sweeter, more vibrant flavor perfect for baking. Regular green tea powders tend to be more bitter and grainy, which might affect the texture and taste.
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How do I make sure my rolls rise properly?
Use fresh yeast and make sure your liquids are at room temperature—not too hot or cold. After shaping, cover the rolls with plastic wrap to keep moisture in and place them in a warm, draft-free spot to rise until doubled in size, which might take 1-2 hours depending on your kitchen.
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Can I prepare the dough the night before?
Absolutely! After kneading, refrigerate the dough overnight covered tightly with plastic wrap. Take it out a couple of hours before shaping to let it come to room temperature and rise slightly. This slow fermentation can even improve flavor.
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What if I don’t have cornstarch for the jam?
If you don’t have cornstarch, you can use arrowroot powder or tapioca starch in the same amount—they’ll thicken the jam nicely without changing the flavor.
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How long can I keep leftover cinnamon rolls?
Stored in an airtight container at room temperature, leftovers stay soft and delicious for up to 4 days. After that, it’s best to freeze them to maintain freshness.
Final Thoughts
This Matcha Strawberry Cinnamon Rolls Recipe holds a special place in my heart. It’s the kind of treat that feels fancy without being fussy, and I love how it marries bold matcha flavor with the sweetness of strawberries and comforting cinnamon warmth. Whether you’re making them to impress family or just to enjoy a cozy morning yourself, these rolls never disappoint. Give them a try—you’ll soon have a new favorite for weekend brunch or whenever you want a little slice of comfort!
Print
Matcha Strawberry Cinnamon Rolls Recipe
- Prep Time: 4 hours
- Cook Time: 40 minutes
- Total Time: 4 hours 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-American fusion
- Diet: Vegetarian
Description
Delight in these heavenly Matcha Cinnamon Rolls with a luscious strawberry filling, featuring a soft matcha-infused dough enriched with a creamy tangzhong starter, a cinnamon sugar and strawberry jam swirl, and a smooth matcha glaze topped with fresh strawberries. Perfect for a unique twist on a classic brunch favorite.
Ingredients
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)
Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
Matcha Dough
- 3 2/3 cups bread flour
- 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
Cinnamon Sugar Filling
- 1/2 cup unsalted butter, room temperature
- 2/3 cup brown sugar, packed
- 2 teaspoons ground cinnamon
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 topping
Instructions
- Make the Strawberry Jam: Cook the frozen strawberries, brown sugar, and lemon juice over medium-high heat, stirring occasionally. Mash the berries with a potato masher or back of a wooden spoon as they cook. When the mixture thickens, mix cornstarch and water, then stir it into the berries. Continue cooking for 4 more minutes until jam is thick and paste-like. Stir in strawberry extract if using, transfer to a bowl, and let cool.
- Prepare the Tangzhong: Whisk together water and bread flour in a small saucepan. Cook over medium heat, whisking constantly for 5 minutes until it becomes a paste-like slurry. Scrape into a bowl and set aside to cool.
- Make the Dough: In a stand mixer bowl, combine bread flour, sugar, matcha powder, instant yeast, and salt. Add heavy cream, milk, egg, and prepared tangzhong. Knead on low speed with a dough hook for 2 minutes until a rough dough forms.
- Incorporate Butter: With mixer running on low, add softened unsalted butter one tablespoon at a time, allowing it to fully incorporate before adding more. Continue kneading for 8 to 10 minutes until dough is smooth and elastic.
- First Proofing: Remove dough from bowl, form a smooth round ball by pulling sides underneath, and place seam-side down in the bowl. Cover with plastic wrap and rest for 30 minutes.
- Prepare Cinnamon Sugar Filling: In a large bowl, mix softened butter, brown sugar, and ground cinnamon until smooth. Set aside.
- Roll and Fill Dough: On a lightly floured surface, roll dough into a 15×21 inch rectangle with the long side closest to you. Spread cinnamon sugar filling evenly over dough, leaving a 1/2-inch border at the top. Then spread the cooled strawberry jam over the filling similarly.
- Shape Rolls: Use a pizza cutter to slice dough into twelve 1 3/4-inch strips. Roll each strip away from you and carefully transfer to a parchment-lined 9×13 inch baking pan.
- Second Proofing: Cover rolls with plastic wrap and let rise for 2 hours or until doubled in size. Preheat oven to 325°F (162°C) during this time.
- Bake: Bake the cinnamon rolls for 40 minutes or until the internal temperature of the center rolls reaches 185°F. Cool on a wire rack while preparing icing.
- Prepare Matcha Icing: In a medium bowl, whisk powdered sugar and sifted matcha powder. Add melted butter, heavy cream, whole milk, and vanilla extract. Whisk until smooth.
- Glaze and Serve: Pour the matcha icing evenly over the warm rolls. Top with freeze-dried or fresh strawberries and enjoy.
Notes
- Measure dry ingredients accurately using the spoon-level method or a kitchen scale for best results; avoid scooping flour directly with measuring cups to prevent dense dough.
- Store leftovers in an airtight container at room temperature for up to 4 days.
- Rewarm rolls before serving by microwaving for 15-20 seconds or baking in a 350°F oven until warmed through.
- Use culinary grade matcha for best flavor and bright green color in both dough and icing.
- Allow dough to rest and rise adequately for a soft, fluffy texture in the final rolls.
