Put a fresh and fruity twist on a classic cinnamon roll with these Matcha Raspberry Rolls! Matcha powder is added to the bread dough which gives it that natural, vibrant green colour and a delicate, earthy flavour. The rolls are soft and fluffy, filled with a gooey brown sugar raspberry filling and finished with a sweet matcha lemon glaze. Enjoy!
This recipe was created for Whittard of Chelsea using Whittard Matcha.
About these Matcha Raspberry Rolls
- Flavour: earthy matcha paired with sweet raspberries and sharp lemon. These flavours are a matcha (sorry, I couldn’t help it 😅) made in heaven and are perfectly balanced.
- Texture: soft, fluffy, moist and gooey all in one bite.
- Serves: this recipe makes 8-10 rolls, depending on how big you slice them. They’re perfect for sharing and are best enjoyed fresh and warm.
Matcha-flavoured dough with raspberry filling
The bread dough is made using Whittard Matcha powder, which is stirred into the dry ingredients (flour, sugar and salt) before being combined with the wet ingredients (eggs, melted butter, milk, instant time-saver yeast). An electric mixer fitted with a dough hook is the easiest way to knead the dough, but you can knead it by hand instead. TOP TIP: You can test to see if the dough is ready by pressing it with your finger. If the dough springs back, it’s ready. If it leaves an indent, continue to knead for another minute.
Once the dough has proved, it’s rolled out and then the filling is added on top. First, butter and light brown sugar are spread on top and worked into the dough. Then the raspberries are scattered on top. TOP TIP: I’d recommend using frozen raspberries so that when you roll the dough up the raspberries don’t become too mushy.
Tips for perfectly proved dough
There are two proving stages for these matcha raspberry rolls; just after you’ve made the dough and once the dough has been filled and sliced into rolls. This is technical talk but essentially, both proving stages allow the yeast to ferment the dough and produce gases. These gases cause the dough to rise and give it that bouncy, fluffy texture when baked. Under or over-proved dough = dry and dense with little rise. Not pretty!
Follow these tips to make sure your dough is perfectly proved:
- Leave in a warm spot. lay a warm tea towel over the bowl and place it in the warmest spot in your home. Next to a radiator, in a sunny place or even in the boiler cupboard are ideal spots!
- Take before and after pictures. Lots of recipes will mention ‘leave the dough to prove until it’s doubled in size’, but sometimes this can be difficult to judge. That’s why I like to take before and after pictures on my phone so that I can visibly see the difference in size. Check out the photos below from the first proving stage of the matcha dough (excuse the poor quality!).
- Set a timer for each stage. This may seem obvious but it’s so easy to get distracted during the proving stages and forget about your dough. For this recipe, the first prove will take 60 minutes and the second prove will take 30-45 minutes. Set your timers so you know when to check on the dough.
- Do the ‘poke test’. Test to see if the dough is properly proved by using your finger to gently poke the dough. If it slowly springs back to about halfway back it’s ready.
The rolls are finished with a matcha lemon glaze
The matcha lemon glaze is the perfect way to finish these matcha raspberry rolls! The lemon juice brings a lovely freshness to the overall flavour and pairs beautifully with both matcha and raspberries. The glaze is super simple and easy to make, plus you only need 4 ingredients: Whittard Matcha powder, icing sugar, lemon juice and milk. Stir the ingredients together and then drizzle on top of the warm rolls. Now it’s time to tuck in and enjoy!
Matcha Raspberry Rolls
Ingredients
For the matcha dough:
- 60 g unsalted butter melted and cooled
- 180 ml full-fat milk
- 1 packet (11g) instant time-saver/fast action dry yeast
- 1 medium egg room temperature
- 1 medium egg yolk room temperature
- 50 g caster sugar
- 460 g strong white bread flour plus a little more for dusting
- 0.5 tsp salt
- 2 tbsp Whittard Matcha powder
For the raspberry filling
- 25 g unsalted butter soft at room temperature
- 75 g light brown sugar
- 125 g frozen raspberries
For the matcha lemon glaze
- 1 tsp Whittard Matcha powder
- 100 g icing sugar
- 0.5 lemon juice only
- 1 tbsp milk
Instructions
Start by making the matcha dough
- Measure the milk into a jug or bowl and heat in the microwave for 30-40 seconds. The milk needs to be 40°C/110°F to properly activate the yeast. Either use a thermometer to test the temperature or dip your finger into the milk, it should feel like lukewarm bath water.
- Pour the warm milk into a large bowl of an electric mixer fitted with a dough hook (or in a normal bowl if you plan to knead the dough by hand). Sprinkle the yeast on top of the milk and leave for 1 minute to activate.
- Add the melted butter, whole egg and egg yolk. Use a wooden spoon to mix everything together.
- In a separate bowl, stir the sugar, flour, salt and matcha powder together. Tip into the wet ingredients and use your wooden spoon to work the ingredients together into a rough dough.
- Knead the dough for 8 minutes on medium speed (or by hand for 12 minutes). Test to see if the dough is ready by pressing it with your finger. If the dough springs back, it’s ready. If it leaves an indent, continue to knead for another minute. The dough should look smooth and the mixing bowl should be clean. If the dough is sticking to the bottom of the bowl, sprinkle in a little more flour.
- Lift the dough out and lightly brush the inside of the bowl with oil. Place back inside and cover with clingfilm or a tea towel.
- Leave to prove in a warm spot for 1 hour. The dough should have doubled in size.
Add the raspberry filling
- Line a large rectangular baking tin with baking paper and lightly flour your worktop and rolling pin.
- Roll the dough out into a 14×9inch rectangle.
- Rub the soft butter into the dough leaving a 1-inch border around the outside. Scatter the brown sugar on top and rub it into the butter. Now scatter the frozen raspberries on top.
- Starting from the short 9-inch edge, tightly roll up the dough into a log and squish the sides so the roll is compact.
- Slice into 1-inch sections and place in the baking tin as you go. You should be able to make 8-10 rolls in total.
- Cover the baking tin and leave to prove in a warm spot for another 30-45 minutes, or until the rolls have puffed up and risen. Don't worry if the raspberries have leaked out, this is meant to happen!
- Meanwhile, preheat your oven to 180°C fan / 200°C conventional.
Bake the rolls and add the matcha drizzle
- Bake for 20 minutes or until the rolls have risen and are golden around the edges. Remove from the oven and leave to cool in the tin for 20 minutes.
- Meanwhile, make the lemon matcha glaze by mixing all the ingredients together in a bowl until smooth and combined.
- Drizzle the glaze over the rolls, then tuck in and enjoy!
Notes
Have you made this recipe?
I really hope you enjoyed it and I’d also love to hear what you think! Feel free to leave a comment or star rating below, and you can also DM me on Instagram or tag @jessie.bakes.cakes so I can see your delicious matcha raspberry rolls.
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