Sweet red bean paste with a hint of cinnamon wrapped in fluffy milk bread. Topped with matcha cream cheese frosting for a delicious breakfast, snack or dessert!
The Inspiration
I wanted to put an Asian fusion twist on the classic cinnamon roll! So I combined milk bread, red bean paste and matcha... and came up with matcha red bean cinnamon rolls!
This recipe is made with milk bread dough for ultimate fluffiness and then it's topped with a secret ingredient - heavy cream - right before baking to achieve a gooey roll.
The matcha cream cheese frosting adds hints of bitterness and tanginess to balance the sweetness of the red bean paste.
And just like most Asian desserts, it's sweet but not too sweet!
Why You'll Love this Recipe
- It's easy to make!
- It's sweet but not too sweet!
- The milk bread creates a bun that's beyond fluffy!
Ingredients
Instructions
- Knead the dough and let it rise for 2 hours.
- Prepare the red bean filling.
- Whip the matcha cream cheese frosting.
- Roll the dough into a rectangle about 14x10 inches.
- Spread on the red bean filling.
- Tightly roll the dough to form a log.
- Slice the rolls into 9 pieces.
- Cover and rise for 30 minutes.
- Drizzle heavy cream on top and bake.
- Cool and spread on the matcha cream cheese frosting.
Tasty Tips
- Make sure the milk and heavy cream are warm to help the yeast get a head start. I like to microwave the milk and heavy cream for 30-45 seconds until lukewarm.
- Let the dough rise in a warm area.
- Make sure the butter and cream cheese are at room temperature. Leave them out on the counter for about an hour before using. Softened butter and cream cheese is easier to work with to create a creamy frosting.
- Sift the powdered sugar and matcha to prevent clumps in the frosting.
- Use floss or a thread to cut the rolls. This will prevent the dough from getting squished from a knife.
- Serve the rolls warm! It makes a huge difference in the texture of the roll and creates a melty frosting.
FAQs
How do I store leftovers?
Cover the rolls with plastic wrap and store at room temperature for 2 days.
Can I freeze matcha red bean cinnamon rolls?
Yes! Let the rolls fully cool, wrap tightly with plastic wrap and place in a gallon freezer bag. I like to wrap each roll individually so I can defrost one to satisfy sweet tooth cravings! Defrost the roll on the counter overnight and reheat until warm.
How do I reheat the rolls?
These rolls are best served warm for a ultimate fluffiness and melty frosting. Heat in the microwave for 30-45 seconds or in the oven at 350°F for 5 minutes or until warm.
Can I make these ahead of time?
Yes, you can follow steps 1-7, cover the unbaked rolls with plastic wrap and refrigerate overnight. Let the rolls come to room temperature and double in size then bake.
What is red bean paste?
Red bean paste is a common ingredient in East Asian desserts. It is made with cooked adzuki beans and is typically mashed or ground with sugar to form a paste. This recipe can be made with chunky sweetened red bean or smooth red bean paste.
Where can I buy red bean paste?
Red bean paste can be found in a can or plastic container at your local Asian grocery store or online.
What is matcha?
Matcha is made from finely ground green tea leaves and is high in antioxidants. It should be bright green, and it comes in culinary and ceremonial grades. Culinary grade is used for cooking and baking while ceremonial is best for drinking. Use culinary grade for this recipe.
What does matcha taste like?
Matcha is smooth and slightly sweet with a touch of bitterness. It tastes earthy with some floral tones.
Where can I buy matcha?
Matcha can be found in a specialty tea shop, Asian grocery store, or online. You may also find it at your local grocery store.
More Asian Inspired Treats You'll Love
Matcha Red Bean Cinnamon Rolls
Ingredients
Milk Bread Dough
- 3 cups bread flour
- ¼ cup sugar
- ½ teaspoon salt
- 1 teaspoon instant yeast
- 1 tablespoon milk powder
- 1 cup whole milk warm
- ⅓ cup heavy cream warm
- 1 egg
- 1 teaspoon vanilla bean paste
Red Bean Filling
- 2 cups red bean paste
- 4 tablespoons unsalted butter softened
- ½ teaspoon ground cinnamon
Matcha Cream Cheese Frosting
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 teaspoon vanilla bean paste
- 1 cup powdered sugar
- 2 tablespoons matcha powder
Before Baking
- 2 tablespoons heavy cream
Instructions
- Knead the dough: In a stand mixer with a dough hook, mix bread flour, sugar, salt, instant yeast, and milk powder. Add in milk, heavy cream, egg, and vanilla bean paste. Knead on medium low speed for 10 minutes. If the dough is too sticky, add 1 tablespoon of flour at a time until the dough is smooth but tacky. Cover and rest for 2 hours or until it doubles in size.
- Prepare the filling: In a stand mixer with a paddle attachment, beat red bean paste with butter and cinnamon on medium speed until fluffy. Cover and set aside.
- Prepare the frosting: In a stand mixer with a whisk attachment, whip cream cheese, butter, and vanilla bean paste on medium speed. Sift in powdered sugar and matcha and whip on low speed then increase to medium speed until light and fluffy. Cover and set aside.
- Roll the dough: Punch down the dough and transfer to a lightly floured surface. Sprinkle flour on top then roll into a rectangle about 14x10 inches.
- Spread the filling: Spread the red bean mixture evenly over the dough, leaving a ¼" border unfilled.
- Roll the dough: Tightly roll the dough, on the long side, to form a log. Pinch the edges together to seal and place the log seam side down.
- Slice the rolls: Use a sharp knife or floss to cut the dough into 9 equal pieces.
- Second Rise: Line a 10x10" baking dish with parchment paper, or spray with cooking spray. Place the rolls in the baking dish spaced evenly apart. Cover and let it rise for 30 minutes or until it doubles in size.
- Bake: Preheat the oven to 375°F. Drizzle 2 tablespoons heavy cream over the rolls and bake for 25 minutes or until lightly golden brown.
- Frost: Let the rolls cool for 15-30 minutes then spread on matcha cream cheese frosting.
Notes
- Make sure the milk and heavy cream are warm to help the yeast get a head start. I like to microwave the milk and heavy cream for 30-45 seconds until lukewarm.
- Let the dough rise in a warm area.
- Make sure the butter and cream cheese are at room temperature. Leave them out on the counter for about an hour before using. Softened butter and cream cheese is easier to work with to create a creamy frosting.
- Use floss or a thread to cut the rolls. This will prevent the dough from getting squished from a knife.
- Serve the rolls warm! It makes a huge difference in the texture of the roll and creates a melty frosting.
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