Strawberry Matcha Latte Rolls
Strawberry Matcha Latte Rolls
Ingredients
For the Strawberry Dough
- 2 3/4 cups all-purpose flour
- 1/4 cup freeze-dried strawberries, pulsed into a fine powder
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1 cup milk, warmed to 105-115°F
- 1/4 cup unsalted butter, melted
- 1 egg, large
For the Strawberry Filling
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tablespoons freeze-dried strawberries, crushed
For the Matcha Cream Cheese Icing
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon matcha powder
- 1 tablespoon milk, or as needed
Instructions
- 1
In the bowl of a stand mixer, combine the warm milk, 1 tablespoon of the granulated sugar (from the dough ingredients), and the active dry yeast. Stir gently and let sit for 5 minutes until foamy, indicating the yeast is active.
⏱️ 5 min
- 2
In a separate large bowl, whisk together the all-purpose flour, pulsed freeze-dried strawberry powder, remaining 1/4 cup minus 1 tablespoon granulated sugar, and salt. Add the melted butter and large egg to the yeast mixture. Pour the wet ingredients into the dry ingredients.
⏱️ 5 min
- 3
Attach the dough hook to the stand mixer and knead on low speed for 8-10 minutes, or until the dough is smooth and elastic. The dough should be slightly sticky but pull away from the sides of the bowl. If too sticky, add a tablespoon of flour at a time; if too dry, add a teaspoon of milk.
⏱️ 10 min
- 4
Lightly grease a large bowl with butter or cooking spray. Transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- 5
While the dough is rising, prepare the strawberry filling. In a small bowl, combine the softened unsalted butter, 1/2 cup granulated sugar, and crushed freeze-dried strawberries. Mix until well combined and set aside.
⏱️ 5 min
- 6
Once the dough has doubled, gently punch it down. Lightly flour a clean surface and roll the dough into a large rectangle, approximately 12x18 inches. Spread the strawberry filling evenly over the entire surface of the dough, leaving a small border on one long edge.
⏱️ 10 min
- 7
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 8-12 equal rolls, about 1 1/2 inches thick.
⏱️ 5 min
- 8
Lightly grease a 9x13 inch baking dish. Arrange the cut rolls in the prepared dish, leaving a little space between them. Cover the dish with plastic wrap or a kitchen towel and let rise in a warm place for another 30-45 minutes, or until puffy.
- 9
Preheat your oven to 375°F. Once the rolls have risen, bake for 20-25 minutes, or until golden brown and cooked through. If the tops are browning too quickly, you can loosely tent the dish with aluminum foil.
⏱️ 25 min•🌡️ 375
- 10
While the rolls are baking, prepare the matcha cream cheese icing. In a medium bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, then the matcha powder, mixing until combined.
⏱️ 5 min
- 11
Add 1 tablespoon of milk to the icing and beat until smooth and spreadable. If the icing is too thick, add more milk 1/2 teaspoon at a time until desired consistency is reached. If too thin, add a little more powdered sugar.
⏱️ 2 min
- 12
Remove the rolls from the oven and let them cool in the pan for 5-10 minutes. Spread the matcha cream cheese icing generously over the warm rolls. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Matcha Latte Rolls
Ingredients
For the Strawberry Dough
- 2 3/4 cups all-purpose flour
- 1/4 cup freeze-dried strawberries, pulsed into a fine powder
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1 cup milk, warmed to 105-115°F
- 1/4 cup unsalted butter, melted
- 1 egg, large
For the Strawberry Filling
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tablespoons freeze-dried strawberries, crushed
For the Matcha Cream Cheese Icing
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon matcha powder
- 1 tablespoon milk, or as needed
Instructions
- 1
In the bowl of a stand mixer, combine the warm milk, 1 tablespoon of the granulated sugar (from the dough ingredients), and the active dry yeast. Stir gently and let sit for 5 minutes until foamy, indicating the yeast is active.
⏱️ 5 min - 2
In a separate large bowl, whisk together the all-purpose flour, pulsed freeze-dried strawberry powder, remaining 1/4 cup minus 1 tablespoon granulated sugar, and salt. Add the melted butter and large egg to the yeast mixture. Pour the wet ingredients into the dry ingredients.
⏱️ 5 min - 3
Attach the dough hook to the stand mixer and knead on low speed for 8-10 minutes, or until the dough is smooth and elastic. The dough should be slightly sticky but pull away from the sides of the bowl. If too sticky, add a tablespoon of flour at a time; if too dry, add a teaspoon of milk.
⏱️ 10 min - 4
Lightly grease a large bowl with butter or cooking spray. Transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- 5
While the dough is rising, prepare the strawberry filling. In a small bowl, combine the softened unsalted butter, 1/2 cup granulated sugar, and crushed freeze-dried strawberries. Mix until well combined and set aside.
⏱️ 5 min - 6
Once the dough has doubled, gently punch it down. Lightly flour a clean surface and roll the dough into a large rectangle, approximately 12x18 inches. Spread the strawberry filling evenly over the entire surface of the dough, leaving a small border on one long edge.
⏱️ 10 min - 7
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 8-12 equal rolls, about 1 1/2 inches thick.
⏱️ 5 min - 8
Lightly grease a 9x13 inch baking dish. Arrange the cut rolls in the prepared dish, leaving a little space between them. Cover the dish with plastic wrap or a kitchen towel and let rise in a warm place for another 30-45 minutes, or until puffy.
- 9
Preheat your oven to 375°F. Once the rolls have risen, bake for 20-25 minutes, or until golden brown and cooked through. If the tops are browning too quickly, you can loosely tent the dish with aluminum foil.
⏱️ 25 min•🌡️ 375 - 10
While the rolls are baking, prepare the matcha cream cheese icing. In a medium bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, then the matcha powder, mixing until combined.
⏱️ 5 min - 11
Add 1 tablespoon of milk to the icing and beat until smooth and spreadable. If the icing is too thick, add more milk 1/2 teaspoon at a time until desired consistency is reached. If too thin, add a little more powdered sugar.
⏱️ 2 min - 12
Remove the rolls from the oven and let them cool in the pan for 5-10 minutes. Spread the matcha cream cheese icing generously over the warm rolls. Serve immediately and enjoy!
⏱️ 2 min