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:

1. 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.
2. 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).
3. Meanwhile, lightly butter a baking 9’x9′ pan.
4. Place dough on a large lightly floured surface and roll into a rectangle, 1/4 inch thickness. Spread softened butter over top of dough.
5. Spread brown sugar on top of butter. Sprinkle matcha on top, covering every corner and missing area.
6. Tightly roll the dough, beginning at the long edge, until a log of dough has been formed.
7. Cut dough into 1 inch slices and place onto lightly buttered pan.
8. Preheat oven to 400F.
9. Allow rolls to rise for 30 minutes on pan.
10. Place rolls into oven and bake for 15-20 minutes until lightly browned and cooked through (but not overcooked!)
11. While buns are baking, prepare matcha glaze by placing chocolate in a medium sized heat proof bowl.
12. Heat heavy cream in a small sauce pan over medium-high heat. Just before it boils, pour hot cream into prepared chocolate bowl.
13. 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)
14. Remove matcha rolls from the oven and allow them to cool slightly. They will all be touching each other and that’s totally fine!
15. Spread matcha glaze over rolls while they are warm.
16. 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