Go Back

Strawberry Matcha Latte Rolls

Soft and fluffy pink yeast rolls filled with fresh strawberry jam and topped with a creamy matcha latte frosting.
Print Recipe
Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Dough
  • 0.25 cup warm milk (105-115°F)
  • 2.25 tsp active dry yeast (1 packet)
  • 0.25 cup granulated sugar + 1 tbsp
  • 0.5 cup fresh strawberry puree from ~1.5 cups fresh strawberries
  • 1 large egg room temperature
  • 4 tbsp unsalted butter softened
  • 1 tsp salt
  • 3 cups all-purpose flour + up to 1/2 cup for texture
Strawberry Filling
  • 1 cup fresh strawberry jam or preserves thick is best
  • 0.25 cup light brown sugar
  • 1 tsp cornstarch to thicken
Matcha Latte Frosting
  • 1.5 cups powdered sugar sifted
  • 2 tbsp matcha powder high-quality
  • 1 tbsp cornstarch
  • 4 tbsp unsalted butter softened
  • 2 tbsp heavy cream room temperature
  • 2 tbsp whole milk room temperature
  • 0.5 tsp vanilla extract

Equipment

  • Stand Mixer (optional)
  • Large bowl
  • 9x13 inch baking dish
  • Measuring Cups and Spoons
  • A sturdy spatula
  • Dental floss (unflavored, for cutting)

Method
 

  1. Bloom yeast: Whisk warm milk, yeast, and 1 tbsp sugar in a large bowl. Let sit for 10 mins until foamy.
  2. Mix wet ingredients: Add puree, remaining 1/4 cup sugar, egg, softened butter, salt, and food coloring (if using) to the yeast. Whisk well.
  3. Knead dough: Gradually add flour and knead (stand mixer dough hook 5-7 mins, or hand knead 10 mins) until soft, smooth, and elastic.
  4. First rise: Shape into a ball, place in a lightly greased bowl, cover tightly, and rise in a warm spot for 60-90 mins until doubled.
  5. Prepare filling: Whisk jam, brown sugar, and cornstarch. Roll dough to 12x18 inches and spread filling, leaving a 1/2-inch border.
  6. Cut rolls: Use dental floss to cut into 12 even rolls and place cut-side down in a greased 9x13 dish.
  7. Second rise: Cover with a towel and rise in a warm spot for 30-45 mins until puffed and touching.
  8. Bake: Bake at 350°F for 22-25 mins until light golden-pink. Don't overbake.
  9. Make frosting: Sift sugar, matcha, cornstarch. Cream with butter. Gradually beat in cream and milk until creamy and stable.
  10. Frost and serve: While rolls are still warm (10-15 mins), frost generously and serve.

Notes

Ensure all dairy and eggs are at room temperature. The rises are critical for soft texture, do not rush them. Use floss for a clean cut. Reheat leftover rolls covered loosely in a 300°F oven for 10 minutes.