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Matcha Cinnamon Rolls, Matchabon

  • Author: Seonkyoung Longest
  • Total Time: 2 hours 55 minutes
  • Yield: 9 1x



For Tangzhong

  • 3/4 cup water
  • 4 tbsp bread flour

For Dough

  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 1 egg
  • 1 tbsp active dry yeast
  • 3 3/4 cup bread flour
  • 2 tbsp matcha (green tea) powder
  • 1/3 cup sugar
  • 1 tsp salt
  • 4 tbsp room temperature unsalted butter

For Filling

  • 15 oz sweet read bean paste (approximately 1 1/2 cup)
  • 6 tbsp room temperature unsalted butter
  • 1 tsp cinnamon, optional

For Icing

  • 1 cup powdered sugar
  • 2 tbsp milk



  1. In a small saucepan, add 3/4 cup water and 4 tbsp read flour for tangzhong. Whisk until no lumps  and thicken over medium heat, about 2 minutes. Reduce heat to low and keep cooking for 1 minute. Do not stop whisking for 3 minutes, it’s very easy to stick to bottom of saucepan. Remove from heat, transfer to a small bowl and cover with a plastic wrap. Make sure plastic wrap is touching tangzhong because we don’t want any air around tangzhong. 
  2. In a 2 cups-measuring cup, whisk together warm water, warm milk, egg and yeast for dough. Let it set for 5 minutes.
  3. Combine bread flour, matcha powder, sugar and salt in a stand mixer. Pour wet ingredients mix and tangzhong. Using a dough hook, mix all ingredients on low speed until it forms a dough. 
  4. Stop stand mixer. Add 4 tbsp room temperature unsalted butter and keep kneading dough on medium low speed until smooth, 6 to 7 minutes. Add 1 tsp flour at a time if it doesn’t become smooth in 6 minutes. Increase speed to high and knead dough for 1 minutes and turn off stand mixer. 
  5. Dough must be super smooth and elastic. Shape dough as a ball and place back in a mixing bowl, cover with plastic wrap and place in a warm place. Allow dough to rise for 1 1/2 hours to 2 hours or until doubled to tripled in size. 
  6. Meanwhile, let’s make filling. Combine sweet red bean paste, butter and cinnamon and mix well. Set aside. 
  7. Roll dough out into a large rectangle, about 1/4-inch thick. Fix corners to make sure they are even. Spread sweet red bean mixture evenly on dough. Tightly roll dough up and form a log and pinch edges to close. Place seam side down. Cut log into 9 even sized pieces, about 1 1/2 inch thick, with a threat or non-flavored floss. Place matchabon on your choice of or 9×13 baking dish. Cover with a kitchen towel and let it rest for 30 minutes.
  8. Preheat oven to 350˚F.
    Remove kitchen towel and bake matchabon for 25 to 30 minutes or until slightly golden on top. Meanwhile matchabon is baking, combine sugar powder and milk in a mixing bowl until smooth to make icing. 
  9. Remove matchabon from oven, drizzle icing while it is still warm! Enjoy!
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 25 minutes