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
Scale
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.
