Matcha Cinnamon Rolls
Ingredients:
- 1 cup (200g) warm milk (105°F to 115°F)
- 2 teaspoons active dry yeast
- 3 tablespoons granulated sugar
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/4 cup matcha powder
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon ground cinnamon
- Red bean paste (see below for recipe)
Instructions
Make the Dough:
In a small bowl, combine warm milk and yeast. Stir to dissolve, then let sit for 5 minutes.
In a large mixing bowl, whisk together sugar, flour, and salt.
Add the yeast mixture, matcha powder, eggs, and melted butter to the dry ingredients. Mix until a shaggy dough forms.
Knead the dough on a floured surface for 10-12 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
Prepare the Filling:
Mix red bean paste according to the recipe below. (see below)
Assemble and Bake the Rolls:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out the dough on a floured surface to a thickness of about 1/4 inch (6mm).
Spread a thin layer of red bean paste evenly over the dough, leaving a 1-inch border around the edges.
Sprinkle cinnamon powder over the filling.
Roll the dough into a tight log and cut it into 12 equal pieces. Place the rolls on the prepared baking sheet, leaving about 1 inch of space between each roll.
Bake for 18-20 minutes or until golden brown. Let cool for 5 minutes before serving.
Red Bean Paste Recipe:
- 1 cup adzuki beans
- 2 cups granulated sugar
- 1/4 cup water
Soak the adzuki beans overnight and cook them in a saucepan with the sugar and water until soft and syrupy. Blend into a smooth paste.