Name: Strawberry Matcha Latte Sweet Rolls
Prep time: 25 min
Cook time: 25 min
Total time: 2 h 15 min
Cuisine: Fusion
Ingredients: 3 1/2 cups all-purpose flour; 2 1/4 teaspoons active dry yeast (1 packet); 1 cup warm milk (about 110°F); 1/4 cup granulated sugar; 1/4 cup unsalted butter, melted; 1 large egg; 1 tablespoon matcha powder; 1/2 teaspoon salt; 1 1/2 cups fresh strawberries, finely chopped; 1/3 cup granulated sugar (for filling); 1 tablespoon cornstarch; 1 tablespoon lemon juice; 1 cup powdered sugar; 1 tablespoon milk (plus more as needed); 1 teaspoon espresso powder (optional); 1/4 teaspoon vanilla extract

I love making these Strawberry Matcha Latte Sweet Rolls when I want something soft, fragrant, and bakery-worthy right from my own kitchen. The fluffy matcha-infused yeast dough is swirled with a fresh strawberry filling and finished with a creamy latte glaze that brings everything together in the most comforting way.

Why You’ll Love This Recipe

I love how these rolls combine earthy matcha with sweet, slightly tangy strawberries for a balanced flavor. The dough turns out incredibly soft and fluffy every time I make it. I also enjoy how the espresso glaze adds a subtle coffee note that makes the rolls taste like a fancy café treat.

I find this recipe perfect for brunch, afternoon tea, or a cozy weekend baking project. The vibrant green and red swirls make the rolls look just as beautiful as they taste, and I always feel proud serving them fresh from the oven.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 1/2 cups all-purpose flour

2 1/4 teaspoons active dry yeast (1 packet)

1 cup warm milk (about 110°F)

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

1 large egg

1 tablespoon matcha powder

1/2 teaspoon salt

For the strawberry filling:

1 1/2 cups fresh strawberries, finely chopped

1/3 cup granulated sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

For the latte glaze:

1 cup powdered sugar

1 tablespoon milk (plus more as needed)

1/4 teaspoon vanilla extract

1 teaspoon espresso powder (optional)

Directions

I start by combining the warm milk and yeast in a small bowl and letting it sit for 5–10 minutes until it becomes foamy.

In a large mixing bowl, I whisk together the flour, sugar, matcha powder, and salt. I then add the melted butter, egg, and activated yeast mixture to the dry ingredients and mix until a soft dough forms.

I knead the dough on a lightly floured surface for 8–10 minutes until it becomes smooth and elastic. After that, I place it in a greased bowl, cover it, and let it rise in a warm place for 1 to 1 1/2 hours until doubled in size.

While the dough rises, I prepare the strawberry filling by cooking the strawberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat for 5–7 minutes. I stir frequently until the mixture thickens, then let it cool completely.

Once the dough has risen, I roll it into a 12×16-inch rectangle and spread the cooled strawberry filling evenly over the surface. I roll the dough tightly from the long edge into a log and slice it into 9–12 rolls. Then I arrange them in a greased baking dish, cover them, and let them rise again for 30–45 minutes until puffy.

I preheat the oven to 350°F (175°C) and bake the rolls for 22–28 minutes until lightly golden and cooked through.

To finish, I whisk together powdered sugar, milk, espresso powder, and vanilla extract to create a smooth glaze, then drizzle it over the warm rolls before serving.

Servings and timing

I prepare these rolls in about 2 hours and 15 minutes total.

Prep Time: 25 minutes

Cooking Time: 25 minutes

Total Time: 2 hours 15 minutes

Kcal: 310 kcal per roll

Servings: 12 servings

Variations

I sometimes swap the strawberries for raspberries or mixed berries when I want a slightly different fruity flavor. If I want a stronger matcha taste, I add an extra teaspoon of matcha powder to the dough.

For a richer glaze, I replace the milk with heavy cream. When I prefer a caffeine-free version, I simply skip the espresso powder and keep the vanilla glaze smooth and sweet. I also like adding a little white chocolate drizzle on top for an extra indulgent finish.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days. If I need to keep them longer, I refrigerate them for up to 5 days.

When I want to reheat, I microwave a roll for about 15–20 seconds to make it soft again. If I am reheating several rolls, I warm them in a 300°F oven for about 8–10 minutes. I sometimes add a fresh drizzle of glaze after reheating to bring back that just-baked feel.

Related Recipes:

Matcha Latte Cookies

FAQs

Can I make the dough ahead of time?

I often prepare the dough the night before and let it rise slowly in the refrigerator. In the morning, I bring it to room temperature before rolling and filling.

Can I use frozen strawberries?

I can use frozen strawberries, but I make sure to thaw and drain them well before cooking the filling to avoid excess moisture.

What if I do not have matcha powder?

If I skip the matcha, I still get soft sweet rolls, but they will not have the earthy green tea flavor. I sometimes replace it with a little cinnamon for a different twist.

How do I know when the rolls are fully baked?

I look for a light golden top and check that the center roll is cooked through. If needed, I use a thermometer and look for an internal temperature around 190°F.

Can I freeze these rolls?

I freeze the baked and cooled rolls without glaze in an airtight container for up to 2 months. When I am ready to enjoy them, I thaw, warm, and glaze before serving.

Conclusion

I truly enjoy baking these Strawberry Matcha Latte Sweet Rolls whenever I want something soft, fragrant, and special. The combination of fluffy matcha dough, sweet strawberry filling, and creamy latte glaze always feels comforting and impressive at the same time. Whenever I serve these rolls, I feel like I have brought a little café-style indulgence right into my own home kitchen.

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