These strawberry matcha cinnamon rolls are a soft, colorful twist on classic homemade cinnamon rolls. The dough is flavored with culinary-grade matcha, giving each roll a gentle earthy flavor and a beautiful green shade. Inside, a layer of cinnamon sugar is paired with thick strawberry jam for a sweet, fruity swirl that tastes a little like a strawberry matcha latte in pastry form.
The combination of matcha, cinnamon, and strawberry makes these rolls feel special without being overly complicated. The dough is enriched with butter, cream, milk, and egg, then made extra tender with tangzhong, a simple cooked flour-and-water paste that helps create a soft, fluffy texture. After baking, the warm rolls are finished with a smooth matcha icing and strawberries on top for a bakery-style finish.
If you enjoy creative cinnamon roll recipes, these strawberry matcha cinnamon rolls are a fun bake for brunch, holidays, weekends, or any time you want a soft homemade roll with a fresh flavor combination.
The Baking Process
1
Make the strawberry jam filling. Cook the strawberries until they break down, then thicken the mixture until it becomes glossy and paste-like. A thicker jam is easier to spread and helps keep the rolls neat when shaping.
2
Prepare the tangzhong. Whisk flour and water together in a saucepan and cook until the mixture thickens into a soft paste. This simple step helps the matcha cinnamon roll dough bake up tender and fluffy.
3
Mix the dough ingredients. Combine the dry ingredients with the cream, milk, egg, and prepared tangzhong. At first, the dough will look rough and shaggy, which is normal before the butter is added.
4
Knead in the butter. Add the softened butter gradually and continue kneading until the dough becomes smooth, stretchy, and elastic. It should feel soft and slightly tacky, but not wet or sticky.
For the best texture, take your time with the dough. Proper kneading and resting make the rolls easier to shape and help create a soft, bakery-style crumb.
5
Rest the dough for 30 minutes. This short rest allows the gluten to relax, making the matcha dough easier to roll out without springing back.
6
Roll and fill the dough. Spread the cinnamon sugar filling over the dough, leaving a small border at the top. Add the cooled strawberry jam over the cinnamon layer and spread it evenly.
7
Cut and shape the rolls. Slice the dough into twelve even strips, then roll each strip into a spiral. Arrange the rolls in a parchment-lined 9×13 baking pan.
8
Let the rolls rise. Cover the pan and allow the rolls to rise until doubled in size. They should look puffy and feel soft when gently touched.
9
Bake the matcha cinnamon rolls. Bake until the tops are lightly golden and the center rolls reach 180-185°F for a soft, gooey texture.
10
Make the matcha glaze. Sift the matcha before mixing to prevent clumps. Pour the glaze over the warm rolls and finish with freeze-dried or fresh strawberries.
The finished rolls are soft, sweet, lightly earthy, and filled with a bright strawberry swirl. Serve them warm for the best flavor and texture.
If you try this recipe, share how it turned out in the comments. A rating is also helpful for anyone planning to bake these strawberry matcha cinnamon rolls.
Matcha Cinnamon Rolls with Strawberry Filling
Equipment
- Metal 9×13 baking pan
Ingredients
For the 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
For the Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
For the 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
For the Cinnamon Sugar Filling
- 1/2 cup unsalted butter, room temperature
- 2/3 cup brown sugar, packed
- 2 teaspoons ground cinnamon
For the 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
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Cook the strawberries, brown sugar, and lemon juice over medium-high heat, stirring occasionally. Mash the berries as they soften. Mix the cornstarch with the water, then stir it into the strawberries. Continue cooking for 2-4 minutes, or until the jam becomes very thick and paste-like. Stir in the strawberry extract if using, then transfer the jam to a bowl and let it cool.
Make the Cinnamon Rolls
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In a small saucepan, whisk together the water and bread flour for the tangzhong. Cook over medium heat, whisking constantly, for 4-5 minutes, until the mixture becomes a thick paste. Scrape it into a bowl and set aside.
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In a stand mixer bowl, combine the bread flour, sugar, sifted matcha, yeast, and salt. Add the heavy cream, milk, egg, and tangzhong. Knead with the dough hook on low speed for about 2 minutes, until a rough dough forms.
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With the mixer running on low, add the softened butter one tablespoon at a time, allowing each addition to incorporate before adding the next. Continue kneading for 8-10 minutes, or until the dough is smooth and elastic.
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Shape the dough into a smooth ball and place it seam-side down in the mixing bowl. Cover with plastic wrap and rest for 30 minutes.
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While the dough rests, mix the softened butter, brown sugar, and cinnamon until smooth.
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Place the dough on a lightly floured surface and roll it into a 15×21-inch rectangle, with the long side closest to you. Spread the cinnamon sugar filling over the dough, leaving a 1/2-inch border at the top. Spread the cooled strawberry jam over the cinnamon sugar layer.
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Cut the dough into twelve strips, each about 1 3/4 inches wide. Roll each strip away from you and place the rolls in a parchment-lined 9×13 baking pan.
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Cover the pan with plastic wrap and let the rolls rise for 1-2 hours, or until doubled in size. Preheat the oven to 325°F/162°C.
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Bake for 30-40 minutes, or until the center rolls reach 185°F. Let the rolls cool slightly on a wire rack while you prepare the glaze.
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Whisk the powdered sugar and sifted matcha together in a medium bowl. Add the melted butter, heavy cream, and milk, then whisk until smooth. Pour the matcha icing over the warm rolls and top with freeze-dried or fresh strawberries.
Notes
Storage: Store leftovers in an airtight container at room temperature for up to 4 days. Warm individual rolls in the microwave for 15-20 seconds or reheat gently in a 350°F oven before serving.
Nutrition information is an estimate and may vary based on ingredients and serving size.