If there’s such thing as cinnamon rolls, can’t there be matcha bun rolls too? Being the spontaneous me, I wanted to satisfy my cinnamon roll craving by baking some the other day, but unfortunately I did not have cinnamon at home. So I thought to myself, wouldn’t it be amazing if I substituted cinnamon for matcha?!?! And of course, two minutes later, I was in the kitchen preparing dough. (First time baking with yeast, babyyy!) These buns turned out just what I wanted – beautiful, soft, and delicious. I really wouldn’t turn to another dough recipe! And if you wanna be extra fancy, top it off with a generous layer of matcha glaze for a real treat!
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Yield: 12 bun rolls
Ingredients:
Dough
- 1/2 cup warm milk
- 1 1/8 tsp yeast
- 1/4 cup white sugar
- 1/4 cup melted butter
- 1 tsp salt
- 1 large egg
- 2 1/4 cup all-purpose flour + a little for handling
Filling
- 1/4 cup butter, softened
- 1/2 cup packed brown sugar
- 1 1/2 tbsp Midori matcha
Glaze
- 1/2 cup heavy cream
- 1/2 cup white chocolate (chips, chunks all work great!)
- 2 tsp Midori matcha
Directions:
- Add yeast and sugar to warm milk in a large bowl. Stir gently to combine and allow yeast to foam (~10 minutes). Once yeast has proofed, stir in melted butter, salts, eggs, an flour into yeast mixture. Gently mix until well-combined.
- Turn dough onto a lightly floured surface and knead for ~10 minutes. Form dough into a large bowl and place in a large buttered bowl. Cover with plastic or a cloth and place in a warm area. Allow dough to rise and double in size (~2 hours).
- Meanwhile, lightly butter a baking 9’x9′ pan.
- Place dough on a large lightly floured surface and roll into a rectangle, 1/4 inch thickness. Spread softened butter over top of dough.
- Spread brown sugar on top of butter. Sprinkle matcha on top, covering every corner and missing area.
- Tightly roll the dough, beginning at the long edge, until a log of dough has been formed.
- Cut dough into 1 inch slices and place onto lightly buttered pan.
- Preheat oven to 400F.
- Allow rolls to rise for 30 minutes on pan.
- Place rolls into oven and bake for 15-20 minutes until lightly browned and cooked through (but not overcooked!)
- While buns are baking, prepare matcha glaze by placing chocolate in a medium sized heat proof bowl.
- Heat heavy cream in a small sauce pan over medium-high heat. Just before it boils, pour hot cream into prepared chocolate bowl.
- Do not mix. Let the cream and chocolate sit there for 7 minutes. Then use a spoon to mix it gently until smooth, creamy, and well-combined. Add matcha and mix thoroughly. Allow it to cool (without putting in the fridge)
- Remove matcha rolls from the oven and allow them to cool slightly. They will all be touching each other and that’s totally fine!
- Spread matcha glaze over rolls while they are warm.
- Serve warm and enjoy!
Note: for those who are using a stand mixer instead of handmixing, attach dough hook to knead dough in mixer for ~8 minutes. Then, continue on with recipe as instructed.
Adapted from Add a Pinch
