Before we dive into the heart of this stunning recipe, I just want to say thank you—for your curiosity, your adventurous palate, and your love for all things homemade and heartfelt. You’re the reason this recipe came to life! I stumbled upon this idea one afternoon while staring at a tin of matcha and a half-pint of raspberries that needed using up. The result? These Matcha Raspberry Rolls—earthy, tart, fluffy, and vibrant. I’m kicking myself for not having shot it the very first time I made them!
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What Are Matcha Raspberry Rolls?
These rolls are a fresh take on traditional sweet rolls—think cinnamon roll energy but reimagined with earthy matcha and juicy raspberry swirls. The dough is subtly sweet, pillowy soft, and tinged a gorgeous green from ceremonial-grade matcha. Inside? A tangy raspberry filling that bursts with flavor in every bite. They’re vibrant, wholesome, and anything but boring!!
Why You’ll Fall in Love With This Recipe
Visually stunning – That green-and-red swirl is downright hypnotic
Perfectly balanced flavors – Earthy matcha + tart raspberries = unexpected harmony
Soft and fluffy texture – The dough rises like a dream
Make-ahead friendly – Prep the night before and bake in the morning
Naturally colorful – No artificial dyes here
What Do Matcha Raspberry Rolls Taste Like?
Imagine biting into a warm, delicate cloud of matcha-kissed dough with a zingy raspberry center that’s just sweet enough to feel like dessert—but not enough to weigh you down. The bitterness of matcha pairs beautifully with the brightness of the berries, creating layers of flavor that surprise you with each bite. And the smell when this is in the oven? Absolutely divine!!
Benefits of This Recipe
Antioxidant-rich thanks to both matcha and raspberries
Lower in sugar than traditional cinnamon rolls
Vegan-friendly with easy plant-based swaps
Fun to make and even more fun to serve
Great for brunch, gifting, or holiday spreads
Ingredients
For the Dough:
2 ¾ cups all-purpose flour
1 packet (2¼ tsp) active dry yeast
1 cup warm almond milk (or dairy milk)
¼ cup granulated sugar
¼ cup unsalted butter (or vegan butter), melted
1 tsp ceremonial-grade matcha powder
½ tsp salt
For the Raspberry Filling:
1 ½ cups fresh or frozen raspberries
⅓ cup sugar (adjust to taste)
1 tbsp cornstarch
1 tsp lemon juice
For the Glaze (Optional but delicious):
½ cup powdered sugar
1 tbsp milk of choice
A drop of vanilla extract (optional)
Tools You’ll Need
Mixing bowls
Measuring cups and spoons
Rolling pin
9×13 inch baking dish
Saucepan (for raspberry filling)
Whisk
Dough scraper or sharp knife
Ingredient Additions and Substitutions
Swap raspberries for blackberries, strawberries, or even a mixed berry blend
Add white chocolate chips for extra indulgence
Use whole wheat flour for a nuttier taste and a fiber boost
Want to skip the glaze? Dust with powdered sugar instead
How to Make Matcha Raspberry Rolls
Step 1: Activate the yeast
In a large bowl, combine warm almond milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Step 2: Make the dough
Add melted butter, matcha powder, and salt to the yeast mixture. Stir in the flour gradually until a dough forms. Knead on a lightly floured surface for about 8 minutes until smooth. Place dough in a greased bowl, cover, and let rise until doubled (about 1 hour).
Step 3: Prepare the raspberry filling
In a small saucepan, heat raspberries, sugar, and lemon juice over medium heat. Once it starts to bubble, add cornstarch and stir until thickened. Set aside to cool.
Step 4: Roll and fill
Punch down the dough and roll it out into a rectangle (about ¼ inch thick). Spread the raspberry filling evenly over the dough.
Step 5: Roll and cut
Roll the dough tightly from the long edge, then cut into 8–10 equal pieces using a sharp knife or floss.
Step 6: Rise and bake
Place the rolls in a greased baking dish. Cover and let rise for 30 minutes. Preheat oven to 350°F (175°C), then bake for 25–30 minutes, or until golden on top.
Step 7: Glaze and serve
Mix powdered sugar and milk to make the glaze. Drizzle over warm rolls before serving.
What to Serve With Matcha Raspberry Rolls
Serve alongside a matcha latte, a scoop of vanilla yogurt, or a dollop of whipped coconut cream
Perfect as part of a brunch board with fruits, cheeses, and other pastries
Great with hot tea or an iced lavender lemonade
Tips for the Perfect Rolls
Use high-quality matcha for the best flavor and vibrant color
Make sure your yeast is fresh and active—watch for the foaming
Don’t overwork the dough; gentle kneading is key to fluffiness
Let the rolls cool slightly before glazing to prevent the icing from melting completely
How to Store Matcha Raspberry Rolls
Store in an airtight container at room temperature for up to 2 days
Refrigerate for up to 5 days
To reheat, warm in the microwave for 10–15 seconds or in the oven at 300°F for 5 minutes
You can also freeze unbaked rolls after shaping—just thaw and bake as needed
Frequently Asked Questions
Can I use frozen raspberries?
Absolutely! Just thaw and drain them slightly before making the filling.
Can I make these vegan?
Yes—use almond milk and vegan butter. The glaze works perfectly with plant milk too.
Can I prepare them ahead of time?
Yes! Shape the rolls and refrigerate overnight. In the morning, bring to room temperature and bake.
How do I prevent soggy bottoms?
Make sure your filling isn’t too runny, and don’t overfill. Let the rolls cool on a rack if they seem too moist underneath.
Conclusion
If you’re looking for a unique, show-stopping treat that’s as delightful to eat as it is to serve, these Matcha Raspberry Rolls are it. They’re bright, flavorful, and proof that sweet rolls can go way beyond cinnamon. Whether you’re new to matcha or a long-time fan, this recipe offers a new, delicious way to enjoy it.
Love baking with fruit? Check out my other favorite recipes featuring peaches—like Peach Cardamom Crumble Bars and Honey-Glazed Peach Tartlets.
Tried this recipe? Leave a review and tag your photos on Pinterest—I’d love to see your gorgeous green swirls!
Nutritional Information (Per Roll, Approximate)
Calories: 210
Carbohydrates: 34g
Protein: 4g
Fat: 6g
Sugar: 14g
Fiber: 2g
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Matcha Raspberry Rolls
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Rolling Pin
- Saucepan
- Dough scraper or sharp knife
- 9×13-inch baking dish
- Whisk
- Clean kitchen towel or plastic wrap
Ingredients
- For the Dough
- 2 ¾ cups all-purpose flour
- 1 packet 2¼ tsp active dry yeast
- 1 cup warm almond milk or dairy milk
- ¼ cup granulated sugar
- ¼ cup unsalted butter or vegan butter, melted
- 1 tsp ceremonial-grade matcha powder
- ½ tsp salt
- For the Raspberry Filling
- 1 ½ cups fresh or frozen raspberries
- ⅓ cup sugar adjust to taste
- 1 tbsp cornstarch
- 1 tsp lemon juice
- Optional Glaze
- ½ cup powdered sugar
- 1 tbsp milk of choice
- Drop of vanilla extract optional
Instructions
- Activate Yeast: In a large bowl, mix warm almond milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- Prepare Dough: Add melted butter, matcha, and salt to the yeast mixture. Stir in flour gradually. Knead for 8 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
- Make Filling: In a saucepan, combine raspberries, sugar, and lemon juice. Bring to a simmer. Stir in cornstarch and cook until thickened. Cool completely.
- Roll Dough: Punch down the dough and roll into a large rectangle (¼ inch thick). Spread the raspberry filling evenly.
- Form Rolls: Roll dough tightly from the long edge. Slice into 8–10 even rolls.
- Second Rise: Place in a greased baking dish, cover, and let rise 30 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake for 25–30 minutes until lightly golden.
- Glaze and Serve: Mix glaze ingredients and drizzle over slightly cooled rolls before serving.
