Matcha Raspberry Cream Cheese Rolls
User Reviews
5
Matcha Raspberry Cream Cheese Rolls
Description
This recipe begins by activating yeast in lukewarm milk with sugar, then combining it with flour, egg, oil, vanilla, and salt to knead a smooth, elastic dough. Once risen, the dough is rolled into a rectangle for filling. The filling is made by blending room temperature cream cheese with sugar and vanilla, then folding in fresh raspberries mixed with cornstarch to prevent excess moisture. The dough is spread with filling, rolled up, and baked until golden.
The rolls are finished with a matcha cream cheese icing combining butter, cream cheese, powdered sugar, milk (optional), vanilla, and matcha powder. This icing adds a vibrant green color and a subtle grassy flavor that complements the raspberries. The dough yields a tender crumb due to the oil and eggs, while the cream cheese filling offers smooth richness with bursts of fresh berry flavor.
The rolls can be stored iced in the refrigerator to maintain freshness. Un-iced rolls can be kept at room temperature in an airtight container for up to three days.
Ingredients
Dough:
- ½ tablespoon active dry yeast
- 2 tablespoon granulated sugar
- ½ C milk lukewarm, whole
- 2 C all-purpose flour
- 1 egg large
- 3 tablespoon avocado oil or light vegetable oil
- ½ teaspoon vanilla extract
- ¼ teaspoon salt fine sea salt
Filling:
- ½ C cream cheese room temperature
- 3 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 pint raspberries patted dry (reserve some if you want to garnish the tops of the buns, fresh
- 1 tablespoon cornstarch
Matcha Cream Cheese Icing:
- 1 tablespoon butter room temperature, unsalted
- 3 tablespoon cream cheese room temperature
- ½ teaspoon vanilla extract
- ¼ C powdered sugar
- 1 tablespoon milk optional, if icing is too thick, whole
- 2 teaspoon matcha green tea powder
Instructions
Make the dough:
- Add the yeast, sugar, and warmed milk into a bowl, give it a stir and leave until the yeast is active and bubbly.
- To a stand mixer bowl fitted with a dough hook, add in the flour, egg, oil, vanilla extract, and sea salt.
- Knead the dough until it becomes smooth and elastic. If the dough feels sticky, adjust and add in a little more flour; if it's a little dry, add in a little more milk until it comes together.
- Transfer the dough to a lightly oiled bowl and cover with a damp cloth or plastic wrap.
- Leave the dough to rise in a warm location, until doubled in size.
- Once the dough has risen, punch it down and transfer the dough to a clean work surface.
- Roll out the dough to about 10" by 12" in diameter, with the short side facing you.
Make the filling:
- In a bowl, combine the cream cheese with the sugar and vanilla extract and give it a good mix.
- In a separate bowl, add the fresh raspberries (patted dry) and sprinkle the cornstarch over the berries.
- Use a spoon to gently coat the cornstarch over all the berries.
Assemble:
- Spread the cream cheese mixture on the surface of the dough with an offset spatula or butter knife.
- Sprinkle the cornstarch-dusted raspberries over the the dough.
- Roll up the dough tightly like a cinnamon roll.
- Cut the dough into 6 equal portions using a sharp serrated knife or non-waxed unflavoured dental floss.
- Place the dough cut-side up in a lightly greased 9" by 6" baking pan, cover loosely with plastic wrap and leave in a warm location to double in size.
- Preheat the oven to 375°F near the end of the proofing time.
- Remove the plastic wrap and bake the rolls for 23-25 minutes, until lightly browned on top. If the tops start to get too brown, use aluminum foil to loosely cover.
- Let the rolls cool completely before icing.
Make the matcha cream cheese icing:
- In a bowl, mix together the softened cream cheese, icing sugar, and matcha powder until smooth.
- Spread the matcha cream cheese icing on the tops of the cooled rolls.
Notes
- Store iced rolls refrigerated to keep the cream cheese topping fresh.
- Unfrosted rolls can be stored in an airtight container at room temperature for up to 3 days.
- Ensure raspberries are patted dry before mixing with cornstarch to prevent soggy filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 202mg | 8% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 552IU | 11% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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