Description
Delightful fusion of matcha and strawberry in fluffy cinnamon rolls, perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups frozen strawberries
- 2 tablespoons brown sugar (packed)
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 2 teaspoons water
- 2 teaspoons strawberry extract (optional)
- 3/4 cup water
- 1/4 cup bread flour
- 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)
- 1/2 cup unsalted butter (room temperature)
- 2/3 cup brown sugar (packed)
- 2 teaspoons ground cinnamon
- 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
- Combine 2 cups of frozen strawberries, 2 tablespoons of brown sugar, 1 teaspoon of lemon juice, and 2 teaspoons of cornstarch in a saucepan over medium heat.
- Stir until the mixture bubbles and thickens, about 5-7 minutes.
- Add 2 teaspoons of water and 2 teaspoons of strawberry extract (if using), stirring until smooth. Let cool while you prepare the dough.
- Warm 3/4 cup of water to about 110°F (43°C) and mix in 2 teaspoons of instant yeast.
- Whisk together 1/4 cup of bread flour, 3 2/3 cups of bread flour, and 1/3 cup of granulated sugar, along with 1 tablespoon of sifted culinary grade matcha and 1 teaspoon of fine sea salt.
- Add the yeast mixture, 1/3 cup of heavy cream, 1/3 cup of whole milk, 1 large egg, and Tangzhong.
- Knead the dough until it’s smooth, about 10 minutes.
- Place the dough in a greased bowl, cover it, and let it rise until doubled in size, about 1-1.5 hours.
- Sift 2/3 cup of brown sugar and 2 teaspoons of ground cinnamon together in a bowl.
- Melt 6 tablespoons of unsalted butter and brush it onto the rolled-out dough.
- Spread the cinnamon mixture evenly over the dough followed by the cooled strawberry jam.
- Roll the dough tightly and slice it into even pieces.
- Place the rolls in a greased baking dish, cover, and let rise for another 30-45 minutes.
- Preheat the oven to 350°F (175°C) and bake the rolls for about 25-30 minutes until golden brown.
- Whisk together 2 cups of powdered sugar, 2 teaspoons of sifted culinary matcha, 2 tablespoons of melted unsalted butter, 3 tablespoons of heavy cream, and 3 tablespoons of whole milk until smooth.
- Spread the matcha frosting over the warm rolls and top with fresh or freeze-dried strawberries.
Notes
Sift matcha to avoid clumps and use room temperature ingredients for better blending. Store in the fridge for up to 3 days or freeze unfrosted rolls for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg