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Matcha Red Bean Cinnamon Rolls

Matcha Red Bean Cinnamon Rolls

Jenny
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!
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 2 hours 30 minutes
Total Time 3 hours 25 minutes
Course Breakfast, Dessert, Snack
Cuisine Chinese
Servings 9
Calories 549 kcal

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.

Nutrition Estimate

Calories: 549kcalCarbohydrates: 81gProtein: 13gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 72mgSodium: 199mgPotassium: 138mgFiber: 3gSugar: 42gVitamin A: 827IUVitamin C: 1mgCalcium: 82mgIron: 2mg
Keyword bread, cinnamon bun, matcha, milk bread, red bean
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