In a mixing bowl, whisk together warmed whole milk, sugar, and active dry yeast. Let sit for 5-10 minutes until frothy.

In a stand mixer, combine flour, matcha powder, salt, and yeast mixture along with eggs. Mix on low, then add softened butter. Knead for 8-10 minutes.

Transfer dough to a greased bowl, cover, and let it rise for 1.5 to 2 hours until doubled.

Prepare the filling by mixing softened butter, brown sugar, matcha powder, and vanilla extract until light and fluffy.

Once dough is ready, roll it out into a rectangle, spread filling, roll tightly, and cut into 12 pieces.

Place rolls in a greased baking pan, cover, and let rise for 1 to 1.5 hours.

Preheat oven to 375°F (190°C). Mix heavy cream, brown sugar, and matcha, then drizzle over rolls.

Bake rolls for 20-30 minutes until golden brown.

For frosting, beat cream cheese until smooth, mix in powdered sugar, strawberry powder, and vanilla. Add cream to achieve fluffiness.

Cool rolls for 10 minutes, frost generously, and top with fresh strawberries before serving.