For the Strawberry Jam

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  2 cups frozen strawberries

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  2 tablespoons brown sugar, packed

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  1 teaspoon lemon juice

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  2 teaspoons cornstarch

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  2 teaspoons water

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  2 teaspoons strawberry extract, optional but gives a more punchy strawberry flavor!

For the Tangzhong

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  1/4 cup bread flour

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  3/4 cup water

For the Matcha Dough

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  3 2/3 cups bread flour, *See notes below for measuring*

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  1/3 cup granulated sugar, packed

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  1 tablespoon culinary grade matcha, sifted

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  2 teaspoons instant yeast

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  1 teaspoon fine sea salt

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  1/3 cup heavy cream, room temperature

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  1/3 cup whole milk, room temperature

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  1 large egg, room temperature

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  Tangzhong from above

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  6 tablespoons unsalted butter, room temperature

For the Cinnamon Sugar Filling

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  1/2 cup unsalted butter, room temperature

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  2/3 cup brown sugar, packed

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  2 teaspoons ground cinnamon

For the Matcha Icing

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  2 cups powdered sugar

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  2 teaspoons culinary grade matcha, sifted

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  2 tablespoons unsalted butter, melted

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  3 tablespoons heavy cream

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  3 tablespoons whole milk

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  Freeze-dried or fresh strawberries, for the tops

Make the Strawberry Jam

• Cook the strawberries, brown sugar, and lemon juice over medium-high heat, stirring occasionally. Use a potato masher or the back of a wooden spoon to mash the berries as they cook. When they start to thicken, combine the cornstarch and water and stir it into the berries. Continue cooking until the jam is super thick and paste-like, about 2-4 minutes longer. Stir in the strawberry extract if using, transfer to a bowl, and set aside to cool.
  2 cups (245 g) frozen strawberries,
  2 tablespoons (30 g) brown sugar,
  1 teaspoon lemon juice,
  2 teaspoons cornstarch,
  2 teaspoons water,
  2 teaspoons strawberry extract

Make the Cinnamon Rolls

• In a small saucepan, make the tangzhong by whisking together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
  1/4 cup (32 g) bread flour,
  3/4 cup (155 g) water
• In a stand mixer bowl, mix the flour, sugar, matcha powder, yeast, and salt. Add the cream, milk, egg, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.
  3 2/3 cups (485 g) bread flour,
  1/3 cup (66 g) granulated sugar,
  1 tablespoon (4 g) culinary grade matcha,
  2 teaspoons (5 g) instant yeast,
  1 teaspoon (6 g) fine sea salt,
  1/3 cup (78 g) heavy cream,
  1/3 cup (78 g) whole milk,
  1 (55 g) large egg,
  Tangzhong from above
• With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another 8-10 minutes or until the dough looks smooth and elastic.
  6 tablespoons (84 g) unsalted butter
• Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
• While the dough rests, make the filling. In a large bowl, combine the butter, brown sugar, and cinnamon until smooth. Set aside.
  1/2 cup (113 g) unsalted butter,
  2/3 cup (133 g) brown sugar,
  2 teaspoons ground cinnamon
• Place the rested dough on a lightly floured surface. Roll it out into a 15×21 rectangle, with the longest side closest to you. Dollop the cinnamon sugar filling across the surface of the dough, then use an offset spatula to gently spread it across, leaving a 1/2-inch border clean at the top. Then spread the strawberry jam on top the same way.
• Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined 9×13 baking pan.
• Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325°F/162°C.
• Bake for 30-40 minutes or until the internal temperature of the center rolls reaches 185°F. Let them cool on a wire rack while you make the matcha glaze.
• In a medium bowl, whisk together the powdered sugar and sifted matcha powder. Then whisk in the melted butter, heavy cream, milk, and vanilla until smooth. Pour over the warm rolls, top with freeze-dried or fresh strawberries, and enjoy!
  2 cups (240 g) powdered sugar,
  2 teaspoons (3 g) culinary grade matcha,
  2 tablespoons (28 g) unsalted butter,
  3 tablespoons (42 g) heavy cream,
  3 tablespoons (36 g) whole milk,
  Freeze-dried or fresh strawberries

Storage: Leftovers can be kept in an airtight container at room temperature for up to 4 days. I recommend warming them in the microwave for 15-20 seconds or in a 350°F oven before serving!

Make-Ahead Tip: To enjoy freshly baked rolls in the morning, prepare them up to the point of the second rise (step 7). Cover the pan tightly with plastic wrap and refrigerate overnight. In the morning, remove from the fridge and let them come to room temperature and proof in a warm place for 1-2 hours before baking as directed.

Ingredient Substitutions: While bread flour is recommended for optimal chewiness, all-purpose flour can be used as a substitute, though the texture might be slightly less elastic. For dairy-free options, use plant-based milk and cream, and a vegan butter substitute. Ensure all ingredients are at room temperature for smooth dough consistency.

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.