Matcha and Red Bean Sourdough Morning Buns

For a twist on the classic cinnamon roll, these buns are filled with red bean paste, a common ingredient in Chinese and Japanese sweets. This preparation of mashed and sweetened beans provides a balance of sweet and savory flavors and can be found pre-made in many Asian markets or online, as can the adzuki beans used to make it. The buns themselves are flavored with matcha powder and sourdough starter, however, they are leavened with baking powder for quick and easy assembly without the need to let them rise. After baking they are topped with a simple cream cheese icing for morning buns that are less sweet than traditional cinnamon rolls but with a more complex and interesting mix of flavors.

Servings 8

Prep Time 15

Cook Time 30

Total Time 45

Ingredients

Butter for greasing pan
213 grams (1 1/2 cups) all-purpose flour
1 tbsp matcha powder
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
125 grams (1/2 cup) sourdough discard, 100% hydration
120 grams (1/2 cup) whole milk, plus 1 tsp
56 grams (1/4 cup) canola oil
350 grams (1 cup) red bean paste
4 oz cream cheese
113 grams (1 cup) powdered sugar

Instructions

Preheat oven to 400°. Butter a 10-inch skillet or cake pan.
In a large bowl whisk together flour, matcha, baking powder, baking soda, and salt. In a small bowl whisk together starter, milk, and oil until starter has dissolved. Add wet ingredients into dry ingredients and mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead until a smooth dough forms, about 2-3 minutes.
Add more flour to surface as needed and roll out dough to a roughly 10x15-inch rectangle. Spread red bean paste over the top of the dough, leaving a small border of about 1/4-inch. Roll dough tightly into a cylinder, starting from one of the long edges. Cut cylinder into 8 rolls with a serrated knife. Place into buttered pan.
Bake for 22-25 minutes, until lightly browned on edges. While baking, place cream cheese in a small microwave safe bowl. Microwave for 15-30 seconds until very soft. Stir until smooth. Beat in the powdered sugar then stir in 1 tsp milk and mix until smooth.
Allow buns to cool for about 5 minutes before frosting. Serve warm or at room temperature.

Author: Ryne J. Macht, RDN

Course: Breakfast, Brunch, Dessert

Cuisine: American, Japanese

Keyword: cinnamon buns, matcha morning buns, matcha red bean buns, morning buns, red bean buns, red bean morning buns, skillet cinnamon rolls, skillet sourdough rolls, soudough cinnamon rolls, sourdough discard, sourdough matcha rolls, sourdough morning buns, sourdough red bean buns