Name: Strawberry Matcha Latte Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1/2 cup unsalted butter (Melted); 3/4 cup whole milk (Warmed to touch); 4 cups all purpose flour (Plus extra for dusting); 1/4 cup ground freeze dried strawberries (From 1 cup of strawberries); 1/3 cup granulated sugar; 1 tbsp instant yeast or active dry yeast; 1 tsp Diamond Crystal Kosher Salt; 3 large eggs (Room temperature); 1 tsp vanilla bean paste or pure vanilla extract; 11 strawberries strawberries, stems removed and finely chopped; 1/3 cup granulated sugar; 1 tbsp water; 2 tsp cornstarch; 3 oz cream cheese (At room temperature); 1/4 cup unsalted butter (At room temperature); 2 cups powdered sugar; 2 tsp matcha (Sifted)

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How I Discovered These Rolls

I have a soft spot for bakery windows, the way you can smell sugar and butter before you even see the pastries. That is exactly how I stumbled on the idea for Strawberry Matcha Latte Rolls. I wanted something that tasted like a spring afternoon: floral, bright strawberry and that slightly bitter, grassy matcha note that makes you feel awake and cozy at the same time. If you like other strawberry roll hybrids, I once riffed on a strawberry shortcake cheesecake roll that you might enjoy reading about too, and it taught me how much a little cream cheese can elevate a fruit swirl strawberry shortcake cheesecake rolls.

The Secret Behind Perfect Strawberry Matcha Latte Rolls

When I line up the ingredients on my counter it feels like I’m painting with flavors. For the dough I use 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, and 1 teaspoon vanilla bean paste or 1 tablespoons pure vanilla extract. I like the texture the freeze dried strawberry powder gives the dough; it speckles the rolls with color without making them soggy.

To Make the Dough: I warm the milk until it is comfortably warm to the touch and melt the 1/2 cup butter right into it so the butter is evenly distributed. If you are using active dry yeast take a little of that warm milk and proof the yeast, but with instant yeast I just sprinkle it into the flour mixture. I toss the 4 cups flour with the 1/4 cup ground freeze dried strawberries, 1/3 cup granulated sugar, and 1 teaspoon Diamond Crystal Kosher Salt, then add the 3 large eggs and the vanilla bean paste. The dough is sticky at first; I knead it until it becomes smooth and elastic, which takes me about 8 to 10 minutes by hand or 6 minutes in a mixer. I cover it and let it rise in a warm spot until doubled, usually about an hour. A good tip here is to warm the oven for a minute, turn it off, and set the bowl inside to proof if your kitchen is cold.

A few practical notes I always tell friends: use room temperature eggs so the dough comes together more predictably; if your dough seems too sticky add a tablespoon of flour at a time rather than dumping in more; and don’t let the dough overproof or the texture will flatten when baked.

Bringing the Filling to Life

The filling is where the strawberry turns real. I use 11 strawberries, stems removed and finely chopped, 1/3 cup granulated sugar, 1 tablespoon water, and 2 teaspoons cornstarch.

To Make the Filling: Cook those 11 finely chopped strawberries with the 1/3 cup granulated sugar and 1 tablespoon water in a small saucepan. Once they release their juices, sprinkle in the 2 teaspoons cornstarch and stir until the mixture thickens into a glossy compote. It needs just a minute or two after the cornstarch is added. Then let it cool to lukewarm. This gives you the bright fresh fruit flavor without soggy rolls. If you want a little extra tang, add a teaspoon of lemon juice, but I usually leave it pure and bright.

For a quick party trick when you have extra fresh strawberries around I sometimes serve this compote alongside a simple fruit dip — it’s similar to the quick dip recipe I use for impromptu brunches 5-minute strawberry fruit dip.

Rolling and Assembly Like a Pro

To Assemble the Rolls: After the dough has doubled, I roll it out on a lightly floured surface into a rectangle about 12 by 18 inches. I spread a thin layer of the strawberry compote across the dough, leaving a clean edge so it seals when rolled. Roll it tightly from the long side like a jelly roll. I slice it into 10 to 12 rolls, depending on how thick you like them, and arrange them snugly in a greased pan so they can rise again. A little spacing tip I love is to press down gently on the rolls after cutting to create a smooth top that bakes evenly.

One more assembly trick: if the filling is very wet, chill it slightly before spreading; it’s easier to control and your rolls will look neater. If the dough resists rolling, refrigerate for 15 minutes and try again.

I will admit, the first time I made these I turned the kitchen into a bit of a flour storm and laughed at myself. It smelled like a strawberry tart while the rolls rose for their second proof, and that anticipation is half the fun.

Baking, Frosting, and Knowing It’s Done

To Bake the Rolls: I preheat the oven to 350 degrees Fahrenheit and bake for about 20 to 25 minutes until the rolls are golden and puffed. You will know they are done when the tops are a warm amber color, edges look set, and a toothpick inserted near the center comes out mostly dry with a few moist crumbs. If you gently press the center and it springs back, that is another sign of doneness.

To Make the Frosting: While the rolls cool for a few minutes I make the matcha cream cheese frosting. Beat 3 ounces cream cheese at room temperature with 1/4 cup unsalted butter also at room temperature until silky. Gradually add 2 cups powdered sugar and finally fold in 2 teaspoons matcha that you have sifted to avoid lumps. The frosting should be thick but pourable. I spread it over the warm rolls so it melts into the nooks and crannies but does not disappear. A tip: sift the matcha and powdered sugar together if you want that perfect speckled green without any grainy bits.

When it’s done right the rolls are pillowy, the strawberry compote peeking through like little pockets of jewel-toned jam, and the frosting adds a soft, verdant matcha finish that brightens the sweetness.

A Few Variations and Final Thoughts

I always encourage people to make this recipe their own. Try adding white chocolate chips into the filling for little molten bites, or stir some lemon zest into the dough for a citrus lift. You could swap the strawberries for raspberries for a tangier, darker hue. For a weeknight friendly version, shape the rolls the night before and keep them covered in the fridge; bake them in the morning for fresh pastry with minimal morning fuss. If you need to store leftovers, let the rolls cool completely and keep them in an airtight container in the refrigerator for up to four days. Rewarm briefly in a low oven or microwave for that fresh-out-of-the-oven feeling. I also freeze shaped, unbaked rolls on a tray and transfer them to a bag for up to three months; thaw and bake when you need a treat.

My grandmother used to say baking should be joyful, not perfect, and that advice is why I love these rolls. They are forgiving, and every batch smells like home. If you want a savory contrast on the table, they pair beautifully with something like a cold roasted chicken salad or even spicy rice paper rolls when you want a full brunch spread bang bang chicken rice paper rolls. One last small tip: sift your matcha into the frosting, and keep the cream cheese at room temperature so the frosting goes on smooth.

Conclusion

If you want a tested version to compare notes with or see another baker’s take on the concept, this is a lovely resource for inspiration: Strawberry Matcha Latte Rolls – A Cozy Kitchen.