Matcha Cinnamon Rolls for Holiday Baking 🍵🍭🎄 Matchabon!

By Seonkyoung Longest · 180 min

Ingredients

Instructions

1. Make the tangzhong: whisk 3/4 cup water and 4 tbsp bread flour in a small saucepan over medium heat until smooth and thickened, about 2 minutes. Lower to low heat and cook 1 more minute, whisking constantly. Transfer to a small bowl and press plastic wrap directly onto the surface.
2. In a 2-cup measuring cup, whisk together 1/2 cup warm water, 1/2 cup warm milk, 1 egg and 1 tbsp active dry yeast. Let stand 5 minutes.
3. In a stand mixer, combine 3 3/4 cups bread flour, 2 tbsp matcha powder, 1/3 cup sugar and 1 tsp salt. Add the yeast mixture and the tangzhong. Mix on low speed with the dough hook until a dough forms.
4. With the mixer stopped, add 4 tbsp room-temperature unsalted butter. Knead on medium-low speed until smooth, 6 to 7 minutes, adding 1 tsp flour at a time if it stays sticky. Then knead on high speed for 1 minute.
5. Shape the dough into a ball, return it to a bowl, cover and let rise in a warm place for 1 1/2 to 2 hours, until doubled to tripled in size.
6. Mix 15 oz sweet red bean paste, 6 tbsp room-temperature unsalted butter and 1 tsp cinnamon (optional) until well combined.
7. Roll the dough into a large rectangle about 1/4 inch thick and square off the corners. Spread the filling evenly over it, roll up tightly into a log, pinch the seam closed and place it seam side down.
8. Cut the log into 9 even pieces about 1 1/2 inches thick using thread or unflavored floss. Place them in a 9x13 inch baking dish, cover with a towel and rest 30 minutes.
9. Preheat the oven to 350°F. Bake the rolls 25 to 30 minutes, until slightly golden on top.
10. Whisk 1 cup powdered sugar with 2 tbsp milk until smooth. Drizzle over the rolls while they are still warm.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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