Strawberry Matcha Latte Rolls- Sweet & Delicious Treat

ByAutumn

Strawberry Matcha Latte Rolls are the treat you didn’t know you were craving, but now absolutely need in your life. Imagin extracte the vibrant, slightly grassy notes of premium matcha perfectly complemented by the sweet, juicy burst of fresh strawberries. This isn’t just another dessert; it’s an experience. We’re talking about a delicate, pillowy soft dough swirled with a beautiful, creamy filling that balances the earthiness of matcha with the bright tang of strawberries. It’s the kind of baked good that stops you in your tracks, makes you want to brew a cup of your favorite tea, and savor every single bite. These Strawberry Matcha Latte Rolls are a delightful fusion of popular flavors, offering a sophisticated yet comforting indulgence that’s perfect for a weekend brunch, an afternoon pick-me-up, or even a special dessert. Get ready to fall in love with this unique combination!

Strawberry Matcha Latte Rolls

Strawberry Matcha Latte Rolls

Imagin extracte the vibrant pink of fresh strawberries meeting the earthy, slightly bitter notes of matcha, all swirled into a soft, pillowy sweet roll. That’s precisely what you’ll achieve with these Strawberry Matcha Latte Rolls. These aren’t just any sweet rolls; they’re a delightful fusion of flavors and textures, perfect for a special breakfast, a decadent afternoon treat, or even a unique dessert. The subtle sweetness of the strawberries complements the grassy undertones of matcha beautifully, while the creamy cheese frosting ties it all together. Get ready to embark on a baking adventure that’s as enjoyable to make as it is to eat!

Ingredients:

  • 1/2 cup unsalted butter, melted
  • 3/4 cup whole milk, warmed to about 110°F (43°C)
  • 4 cups all purpose flour, plus more for dusting
  • 1/4 cup ground up freeze dried strawberries (from approximately 1 cup of 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, at room temperature
  • 1 teaspoon vanilla bean paste or 1 tablespoons pure vanilla extract
  • 11 strawberries, stems removed and finely chopped
  • 1/3 cup granulated sugar
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • 3 ounces cream cheese, at room temperature
  • 1/4 cup unsalted butter, at room temperature
  • Optional: Powdered sugar for dusting, extra matcha powder for garnish

    • Instructions:

    Making the Dough:

  • Activate the Yeast and Mix the Wet Ingredients: In a large bowl of your stand mixer (or a spacious mixing bowl if you’re kneading by hand), combine the warmed whole milk, melted unsalted butter, and the 1/3 cup granulated sugar. Sprinkle the yeast over the top. If you’re using active dry yeast, let it sit for about 5-10 minutes until it becomes foamy, indicating it’s alive and ready. Instant yeast can be mixed in directly. Now, add the three large eggs and the vanilla bean paste or extract to the wet ingredients. Whisk everything together gently until just combined. This forms the base of our delicious dough.
  • Combine Dry Ingredients and Form the Dough: To the wet mixture, add the 4 cups of all-purpose flour and the Diamond Crystal Kosher Salt. If you are using a stand mixer with a dough hook attachment, mix on low speed until a shaggy dough begin extracts to form. Gradually increase the speed to medium and knead for about 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If you are kneading by hand, turn the dough out onto a lightly floured surface and knead for about 10-15 minutes. The dough should feel soft and slightly sticky, but not unmanageable. You want to develop the gluten well to ensure a light and airy roll.
  • First Rise: Lightly grease a clean, large bowl with a little oil or butter. Place the kneaded dough into the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for about 1 to 1.5 hours, or until it has doubled in size. The exact time will depend on the temperature of your room. A slightly warmer spot, like a slightly warm (but turned off) oven, can help speed this up. This crucial resting period allows the yeast to work its magic, creating that wonderful texture.

    • Preparing the Strawberry Matcha Filling and Frosting:

  • Prepare the Strawberry Filling: While the dough is rising, let’s prepare the star of our filling! In a small saucepan, combine the finely chopped strawberries, the remaining 1/3 cup granulated sugar, and the tablespoon of water. Stir in the cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries have softened and released their juices, about 5-7 minutes. You’re looking for a jam-like consistency. Remove from heat and let it cool completely. This will be spread generously over our dough later.
  • Make the Cream Cheese Frosting: In a medium bowl, beat the room temperature cream cheese and the room temperature 1/4 cup unsalted butter together with an electric mixer until light and fluffy. If you don’t have an electric mixer, a whisk and some elbow grease will work just fine! Scrape down the sides of the bowl as needed. Once smooth, you can either add a splash of milk to make it more spreadable or stir in a tablespoon or two of powdered sugar for a sweeter frosting. Set aside.

    • Assembling and Baking the Rolls:

  • Shape the Rolls: Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, about 12×18 inches and about 1/4 inch thick. Evenly spread the cooled strawberry filling over the surface of the dough, leaving about a 1/2 inch border along one of the long edges. Now, here’s where the matcha comes in! Sprinkle the ground freeze-dried strawberries evenly over the strawberry filling. This adds a beautiful color and intense strawberry flavor. Carefully, starting from the long edge with the filling all the way to the edge, tightly roll up the dough like a jelly roll. Pinch the seam to seal.
  • Slice and Second Rise: Using a sharp knife or dental floss (which often gives cleaner cuts), slice the rolled dough into 12 equal rolls. Arrange the rolls, cut-side up, in a greased 9×13 inch baking dish, leaving a little space between them as they will expand further. Cover the dish loosely with plastic wrap or a clean kitchen towel and let them rise again in a warm place for another 30-45 minutes, or until they are puffy and have nearly doubled in size. This second rise is essential for that classic soft, pillowy texture.
  • Bake and Frost: Preheat your oven to 375°F (190°C). Once the rolls have completed their second rise, uncover them and bake for 20-25 minutes, or until they are golden brown and cooked through. The exact baking time will vary depending on your oven. While the rolls are still warm, spread the prepared cream cheese frosting generously over the tops. The warmth of the rolls will help the frosting melt slightly and become wonderfully creamy. For an extra touch, you can dust with a little powdered sugar or a sprinkle of matcha powder for visual appeal and a hint of extra flavor. Enjoy these delightful Strawberry Matcha Latte Rolls while they’re still warm!

    • Strawberry Matcha Latte Rolls

    Conclusion:

    And there you have it – your guide to creating these delightful Strawberry Matcha Latte Rolls! I truly believe this recipe is a winner because it strikes the perfect balance between the earthy, vibrant notes of matcha and the sweet, slightly tart burst of fresh strawberries, all swirled into a soft, pillowy dough. It’s a showstopper for any brunch or a special treat to brighten your afternoon. Imagin extracte the beautiful green swirls against the pink hue, a feast for the eyes and the taste buds!

    For serving, these rolls are fantastic warm, perhaps with an extra drizzle of matcha glaze or a dollop of whipped cream. They pair wonderfully with a simple black coffee or, of course, another cup of matcha. Don’t be afraid to get creative with variations! You could try adding a touch of cardamom to the dough for warmth, or even incorporating a hint of lemon zest for an extra citrusy zing. The possibilities are endless, and the joy of creating something so unique is immense. I wholeheartedly encourage you to give these Strawberry Matcha Latte Rolls a try – I promise you won’t be disappointed!

    Frequently Asked Questions:

    Q: Can I use frozen strawberries instead of fresh?

    Yes, you can! If using frozen strawberries, thaw them completely and drain off any excess liquid before mashing them. This will help prevent the dough from becoming too wet.

    Q: How can I make my matcha flavor more intense?

    For a stronger matcha flavor, ensure you’re using high-quality ceremonial grade matcha. You can also increase the amount of matcha powder in both the dough and the glaze by about half a teaspoon, adjusting to your preference.

    Q: What’s the best way to store leftover rolls?

    Store any leftover Strawberry Matcha Latte Rolls in an airtight container at room temperature for up to two days. For longer storage, you can refrigerate them, though they may become slightly firmer. Gently warming them before serving can revive their softness.

    Strawberry Matcha Latte Rolls

    Strawberry Matcha Latte Rolls

    Delightful sweet rolls with a vibrant strawberry and matcha swirl, encased in a soft, yeasted dough.

    Prep Time
    30 Minutes

    Cook Time
    25 Minutes

    Total Time
    30 Minutes

    Servings
    12 rolls

    Ingredients

    • 1/2 cup unsalted butter
    • 3/4 cup whole milk
    • 4 cups all purpose flour
    • 1/4 cup ground up freeze dried strawberries ((from 1 cup))
    • 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 tablespoons pure vanilla extract
    • 11 strawberries (stems removed and finely chopped)
    • 1/3 cup granulated sugar
    • 1 tablespoon water
    • 2 teaspoons cornstarch
    • 3 ounces cream cheese (at room temperature)
    • 1/4 cup unsalted butter (at room temperature)

    Instructions

    1. Step 1
      In a small saucepan, melt 1/2 cup unsalted butter with 3/4 cup whole milk over low heat. Do not boil. Remove from heat and let cool to lukewarm.
    2. Step 2
      In a large bowl, whisk together 4 cups all purpose flour, 1/4 cup ground freeze-dried strawberries, 1/3 cup granulated sugar, yeast, and salt.
    3. Step 3
      Add the lukewarm milk mixture, 3 large eggs, and vanilla to the dry ingredients. Mix until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
    4. Step 4
      While the dough rises, prepare the filling: In a bowl, combine 11 finely chopped strawberries, 1/3 cup granulated sugar, 1 tablespoon water, and 2 teaspoons cornstarch. Cook over medium heat, stirring constantly, until thickened into a jam-like consistency. Let cool completely.
    5. Step 5
      Prepare the cream cheese frosting: In a separate bowl, beat together 3 ounces cream cheese and 1/4 cup unsalted butter until smooth and creamy.
    6. Step 6
      Once the dough has risen, punch it down and roll it out into a large rectangle. Spread the cooled strawberry mixture evenly over the dough, leaving a small border. Drizzle with the cream cheese frosting.
    7. Step 7
      Tightly roll up the dough from the long end. Cut the roll into 12 equal slices. Place the slices in a greased baking dish, cover, and let rise for another 30-45 minutes.
    8. Step 8
      Preheat oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown and cooked through. Let cool slightly before serving.

    Important Information

    Nutrition Facts (Per Serving)

    It is important to consider this information as approximate and not to use it as definitive health advice.

    Allergy Information

    Please check ingredients for potential allergens and consult a health professional if in doubt.

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