Chocolate Matcha Sticky Buns

If you’re craving a unique twist on a classic morning treat, these Chocolate Matcha Sticky Buns are exactly what you need. Soft, fluffy, and delightfully sticky, they combine the earthy, vibrant flavor of matcha with rich, bittersweet chocolate in a way that’s both surprising and irresistible. Whether you’re hosting brunch or just want to brighten up your breakfast routine, these buns will quickly become a favorite. Plus, they’re made with plant-based ingredients, making them wonderfully creamy and dairy-free without sacrificing any flavor or texture.

What Makes This Recipe Special

The magic of these Chocolate Matcha Sticky Buns lies in their balance of flavors and textures. The dough is enriched with vegan butter and a touch of cane sugar, creating a tender crumb that’s perfect for rolling up. The filling blends matcha powder with cocoa and finely chopped vegan baking chocolate, adding a deep, nuanced flavor that’s both earthy and indulgent. The sticky glaze, dusted with more matcha, adds a glossy finish and a hint of sweetness that complements the rich chocolate beautifully. What sets these buns apart is how the matcha cuts through the chocolate’s richness, making every bite fresh and exciting.

Your Shopping Guide

• Plant Milk – Choose an unsweetened, plain variety such as almond, oat, or soy milk for the creamiest texture without added sugars.
• Vegan Butter – Look for a high-quality vegan butter that melts well. It’s essential for a tender dough and luscious filling.
• Active Dry Yeast – This is your leavening agent. Instant yeast works fine as well; just adjust the activation method accordingly.
• Cane Sugar – A natural, unrefined sugar that adds just the right touch of sweetness.
• Unbleached All-Purpose Flour – The base for your dough, providing structure and softness.
• Matcha Powder – Use culinary-grade matcha for the best flavor and vibrant green color.
• Cocoa Powder – Unsweetened cocoa powder to deepen the chocolate notes.
• Vegan Baking Chocolate – I recommend Guittard Bittersweet Baking Bars finely chopped for a rich chocolate hit in every bite.
• Powdered Sugar – For the smooth, glossy glaze that finishes the buns beautifully.

Hardware & Gadgets

• Mixing Bowls – For combining ingredients and proofing the dough.
• Stand Mixer with Dough Hook (optional) – Makes kneading easier but you can knead by hand too.
• Rolling Pin – Essential for rolling out the dough evenly.
• Sharp Knife or Dough Cutter – To slice the rolled dough into perfect buns.
• 9×13 Inch Baking Dish or Equivalent – For baking the sticky buns evenly.
• Small Whisk – For mixing the glaze to a smooth consistency.

Cook Chocolate Matcha Sticky Buns Like This

Step 1: Activate the Yeast

Warm 1 cup of unsweetened plant milk until it’s just warm to the touch (about 100°F/38°C). Stir in 1 tablespoon cane sugar and sprinkle 1 packet of active dry yeast on top. Let it sit for 5-10 minutes until foamy and bubbly.

Step 2: Prepare the Dough

In a large mixing bowl, combine 3 cups unbleached all-purpose flour, 1 tablespoon matcha powder, and 1/4 teaspoon salt. Add the melted 3 tablespoons vegan butter and the activated yeast mixture. Stir until a shaggy dough forms.

Step 3: Knead the Dough

Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-7 minutes on medium speed.

Step 4: First Rise

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours or until doubled in size.

Step 5: Prepare the Filling

In a small bowl, mix 1/4 cup melted vegan butter with 1/4 cup cane sugar, 1 tablespoon cocoa powder, and 2 ounces finely chopped vegan baking chocolate. Stir until combined.

Step 6: Roll and Fill

Punch down the risen dough and roll it out on a floured surface into a 12×16-inch rectangle. Spread the chocolate-matcha filling evenly over the dough.

Step 7: Shape the Buns

Starting from the long edge, tightly roll the dough into a log. Slice the log into 9 equal pieces using a sharp knife or dough cutter.

Step 8: Second Rise

Place the buns cut side up into a greased 9×13 inch baking dish. Cover and let rise for another 30-45 minutes until puffy.

Step 9: Bake

Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes until golden brown and cooked through.

Step 10: Make the Glaze

While the buns bake, whisk together 1 cup powdered sugar, 2 teaspoons matcha powder, and 2 to 4 tablespoons of plain unsweetened plant milk. Adjust milk quantity until smooth and pourable.

Step 11: Glaze and Serve

Once the buns are out of the oven, drizzle the matcha glaze over the warm buns. Serve immediately and enjoy the gooey, chocolatey matcha goodness.

Tailor It to Your Diet

• For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend, but note the texture may vary slightly.
• Use coconut sugar instead of cane sugar for a lower glycemic index option.
• Swap the vegan butter with coconut oil for a subtly tropical aroma and slightly different texture.
• Try different plant milks such as oat or cashew milk depending on your taste preference or allergen needs.

Avoid These Traps

One common mistake is overheating the plant milk when activating the yeast. Too hot and it kills the yeast, too cold and it won’t activate properly. Aim for warm, not hot.

Also, don’t rush the rising times—patience is key to fluffy buns. If your kitchen is cool, give the dough extra time to double in size.

When rolling the dough, avoid adding too much flour, which can dry out the buns. Use just enough to prevent sticking.

Keep It Fresh: Storage Guide

• Room Temperature: Store covered with plastic wrap or in an airtight container for up to 2 days.
• Refrigerator: Keep in an airtight container for up to 5 days, but let them come to room temperature or warm slightly before serving.
• Freezing: Wrap each bun individually in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge and warm in the oven before serving.

Common Questions

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Since it doesn’t require proofing, simply mix it directly with the dry ingredients and reduce the initial warm-up step. The rising times may be slightly shorter.

What kind of matcha powder should I use for these buns?

Use culinary-grade matcha powder for baking. It has a robust flavor that holds up well to heat and pairs perfectly with chocolate. Avoid ceremonial-grade matcha as it’s more expensive and better suited for drinking.

Can these buns be made nut-free?

Absolutely! Ensure that the vegan butter and plant milk you choose are free from nuts. Oat or soy milk are great nut-free options. Always check labels to avoid cross-contamination.

How do I keep the buns sticky without the usual heavy caramel?

In this recipe, the combination of melted vegan butter, cane sugar, and the chocolate-matcha glaze creates a naturally sticky and luscious finish without relying on heavy caramel syrup. Make sure to drizzle the glaze while the buns are warm to maximize stickiness.

Healthy-ish Favorites

• Matcha White Chocolate Blondies With Pistachios – A vibrant, nutty twist on classic blondies, perfect for matcha lovers.
• Chocolate Amaretti Cookies – Crispy, chewy cookies that combine almond goodness with rich chocolate.
• Chocolate Lava Cakes With Sea Salt Caramel – Indulgent, gooey-centered cakes with a touch of salty-sweet caramel.

See You at the Table

Sharing these Chocolate Matcha Sticky Buns with loved ones is one of life’s simple pleasures. The beautiful green hue, the rich chocolate, and the sticky glaze make them a showstopper for any occasion. Whether you’re a seasoned baker or trying your hand at something new, this recipe is approachable, rewarding, and downright delicious. Pair them with your favorite cup of tea or coffee, and enjoy every bite of this delightful fusion. Happy baking!

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