Matcha Raspberry Cream Cheese Rolls

These Matcha Raspberry Cream Cheese Rolls are a spin on the classic cinnamon bun. This small-batch recipe yields a soft bun with a cream cheese and fresh raspberry filling, topped with matcha cream cheese icing. It's light, fluffy and great for breakfast or a holiday brunch!

Since the holidays are here, I wanted to come up with a festive spin on Cinnamon Buns (which are one of my favourite baked goods that my Mom would make for us as kids).

These Matcha Raspberry Cream Cheese Rolls are soft and fluffy, tangy, and delicious!

I came up with this recipe when I had a pint of fresh raspberries in the fridge that were begging to be used.

And they happen to be red, white and green! 

This is also a small batch recipe that makes 6 rolls, so it's perfect for a small family. 

Ingredients you'll need

These Matcha Raspberry Cream Cheese Rolls are based on yeasted dough, with a filling of cream cheese and fresh raspberries. The rolls are finished with a matcha cream cheese frosting. 

You'll need the following ingredients:

For the Dough:

• active dry yeast: you can use active or instant yeast; if using instant yeast, decrease the amount ¼.
• granulated sugar: adds sweetness to the rolls
• warm whole milk: you can use any type of milk you have on hand
• large egg: adds a soft and fluffy texture of the rolls
• vanilla extract: adds extra flavour to the dough; I prefer using a pure vanilla extract for the best flavour. If you don't have it, you can certainly omit it.
• all-purpose flour: will work perfectly fine for these rolls
• avocado oil: you can use any light vegetable oil, or even substitute melted butter for even more flavour. The oil adds moisture to the dough.
• sea salt: enhances the sweetness in the rolls; I use fine sea salt.

For the Raspberry Cream Cheese Filling:

• fresh raspberries: washed and patted dry; I prefer using fresh raspberries for these rolls. You can use frozen raspberries (don't thaw the raspberries), but you may need to increase the amount of cornstarch.
• cornstarch: helps to absorb any excess moisture from the fresh raspberries
• cream cheese: at room temperature so that it combines easily with the sugar and vanilla

For the Matcha Icing:

• matcha: use a high-quality culinary grade matcha for the best flavour
• cream cheese: at room temperature so that it combines easily with the sugar and vanilla
• powdered sugar:  also known as icing sugar; you can use caster (fine) sugar if you have that -- it adds a little touch of sweetness to the icing

How to make the rolls

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.

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 -- reserve some for studding the tops of the buns if you wish) 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 375F 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 cover.

Let the rolls cool completely before icing.

Make the matcha cream cheese icing:

Mix together the softened cream cheese, icing sugar, and matcha powder in a bowl.

Spread the matcha cream cheese icing on the surface of the rolls.

If you like, you can stud more fresh raspberries on top of the buns.

FAQ's

Can I use mascarpone cheese instead? 

Yes, I've tried this with mascarpone and it works great.

Can I double the recipe?

Yes, you can double the recipe and make 12 rolls in a 9" by 13" pan.

Do I have to use raspberries? 

No, use whatever fruit you have on hand -- strawberries would be great in these cream cheese rolls.

How to store the rolls

You can store the un-iced rolls in an airtight container at room temperature for up to 3 days.

If you add the matcha cream cheese icing, you will need to store the rolls in the fridge.

These Matcha Raspberry Cream Cheese Rolls taste light, fluffy, earthy and tangy from the raspberries and cream cheese filling.

Try them out for the holidays, and it might be your new Christmas morning tradition!

Other recipes you may like

If you enjoyed this recipe, you may like these:

Matcha Strawberry Shortcake

Raspberry Oat Pancakes with Stewed Rhubarb Compote

Matcha Blueberry Yogurt Cheesecake Bars

Matcha Cotton Cheesecake

Mini Triple Layer Matcha & Hojicha Burnt Basque Cheesecake

If you make these Matcha Raspberry Cream Cheese Rolls, be sure to tag me on Instagram @siftandsimmer and leave me a comment/rating! I'd love to see your creations!