If I can turn something into a cinnamon roll, I usually will — and this time it’s a strawberry matcha latte–inspired version. These matcha cinnamon rolls start with a from-scratch cinnamon roll dough and are swirled with a sweet strawberry jam and cinnamon sugar filling.
The matcha dough bakes to a lovely green hue and has a subtle, earthy flavor that complements the bright, jammy strawberry filling. As a pastry chef, I wanted these to be playful yet bakery-worthy, so they’re finished with a silky matcha glaze and a sprinkle of freeze-dried strawberries for a pop of color and texture.
If you enjoy cinnamon roll mashups, try the banana pudding cinnamon rolls with vanilla wafers next — they turn a classic Southern dessert into a soft, gooey roll with all the nostalgia.
The Baking Process
1
Make the strawberry jam. Cook the fruit, sugar, and lemon until thick and glossy. The thicker the jam, the easier it is to spread and roll.
2
Prepare the tangzhong. This cooked flour-and-water roux gives the dough extra softness and structure. Cook until it becomes a pudding-like paste.
3
Combine ingredients in the mixer bowl. Mix the dry and wet ingredients with the tangzhong until a shaggy dough forms. It will look rough at first — that’s normal.
4
Knead the butter in and continue until the dough is smooth and elastic. The dough should pull away from the bowl and feel soft and tacky, not sticky.
I can’t stop turning pastries into cinnamon rolls — almond croissant cinnamon rolls are another favorite with gooey almond paste and flaky edges paired with a classic cinnamon swirl.
5
Rest the dough for 30 minutes. This relaxes the gluten and makes the dough easier to roll out.
6
Roll out the dough and spread the fillings. Roll to roughly a 15×21-inch rectangle. Spread the cinnamon-sugar filling, leaving a small clean border, then spread the cooled strawberry jam on top.
7
Cut and roll the strips. Cut the dough into twelve equal strips (about 1 3/4 inches each), roll each strip away from you, and arrange them in a 9×13 pan to rise.
8
Let the rolls rise until doubled. They should feel soft and slightly pillowy when ready to bake.
9
Bake the rolls. Aim for a light golden top; an internal temperature of about 180–185°F yields a gooey center.
10
Make and pour the matcha glaze. Sift the matcha to avoid clumps, whisk with powdered sugar and liquids until smooth, pour over warm rolls, and finish with freeze-dried or fresh strawberries.
Strawberry matcha captures a summery flavor in every bite. If you prefer a more nostalgic filling, try peach cobbler rolls filled with baked peaches for the same gooey, swirly satisfaction.
If you make this recipe, please share how it turned out in the comments and leave a star rating — I love hearing from bakers! You can also tag me on social media so I can see your rolls.
Matcha Cinnamon Rolls with Strawberry Filling
Equipment
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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 with brown sugar and lemon over medium-high heat, mashing as they soften. When they begin to thicken, stir in a cornstarch slurry and cook a few minutes more until the jam is very thick. Stir in extract if using, then cool.
Make the Cinnamon Rolls
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Whisk water and flour for the tangzhong and cook until paste-like, then cool. In a mixer, combine flour, sugar, matcha, yeast, and salt, then add cream, milk, egg, and tangzhong and knead until a rough dough forms. Add softened butter gradually and knead until smooth and elastic. Rest the dough 30 minutes.
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Make the cinnamon-sugar filling by combining butter, brown sugar, and cinnamon. Roll the dough into a 15×21-inch rectangle, spread the cinnamon filling leaving a 1/2-inch border, then spread the strawberry jam on top. Cut into twelve strips and roll each one up. Place in a parchment-lined 9×13 pan.
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Cover and let rise 1–2 hours until doubled while you preheat the oven to 325°F (162°C). Bake 30–40 minutes until the center reaches about 185°F. Cool slightly on a rack.
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Whisk powdered sugar and sifted matcha, then add melted butter, cream, milk, and vanilla until smooth. Pour the glaze over warm rolls and top with freeze-dried or fresh strawberries.
Notes
Storage: Leftovers keep in an airtight container at room temperature for up to 4 days. Rewarm briefly before serving.
Calorie information is an estimate and not guaranteed to be exact.