These are the sticky buns I reach for when I want something that feels special but still comes together without theatrical effort. The dough is soft, tender, and subtly green from matcha. The interior hides bitter-sweet chopped vegan chocolate and a cocoa-sugar lift, while a thin matcha icing brightens each bite. They look like a bakery treat and behave like a weekday-friendly bake.

I test recipes for real kitchens: my mixer is plain, my skillet is well-used, and I bake when the oven’s free. This recipe uses plant milk and vegan butter and works with either active dry or instant yeast—follow the steps for the kind you have. Time is mostly hands-off: a rise, a quick roll, a short bake, and a drizzle of icing.

Below you’ll find a shopping list, a clear ingredients section, step-by-step instructions taken directly from the recipe source, troubleshooting notes, swaps for tight budgets, and storage and reheating advice. Read the steps through first, then jump in. These buns reward a little attention but won’t punish small mistakes.

What to Buy

Buy ingredients that are straightforward and easy to find: unbleached all-purpose flour, matcha powder, vegan butter, a small block of vegan baking chocolate, and basic pantry items like sugar, salt, cocoa, and powdered sugar. Choose unsweetened plain plant milk you like the taste of; it affects the final flavor. If you don’t already have matcha, get culinary-grade matcha for baking — it’s less expensive and more forgiving.

Pick a good quality vegan baking chocolate for texture and flavor. The recipe calls for a small amount, so a single bar is enough. If you’re choosing yeast, get active dry if you want the classic bloom step or instant yeast for one less wait.

Ingredients

1 cup plant milk unsweetened plain — the liquid base; warms with butter to activate yeast and thin the icing.
3 tbsp vegan butter — melted into the warm milk to enrich the dough.
1 packet active dry yeast, or other instant yeast — leavening; follow the step that matches the yeast you choose.
1 tbsp cane sugar — feeds the yeast and adds a touch of sweetness to the dough.
1/4 tsp salt — balances flavor in the dough.
3 cups unbleached all-purpose flour — the structure of the buns; measure by spooning into the cup and leveling for consistency.
1 tbsp matcha powder — folded into the flour for even color and mild grassy flavor.
1/4 cup vegan butter, melted — for brushing the rolled dough and greasing the pan.
1/4 cup cane sugar — combines with cocoa to make the filling sugar layer.
1 tbsp cocoa powder — adds chocolate depth to the filling.
2 ounces vegan baking chocolate, finely chopped (I use Guittard Bittersweet Baking Bars) — scattered over the filling for pockets of melted chocolate.
1 cup powdered sugar — the base of the matcha icing.
2 tsp matcha powder — mixed into the icing for that bright tea note.
2-4 tbsp plain unsweetened plant milk, start with 2 tbsp and add a little at a time to thin while you whisk — for adjusting icing consistency; use the remaining milk from the cup above.

Step-by-Step: Chocolate Matcha Sticky Buns

In a small saucepan or microwave-safe bowl, warm 1 cup unsweetened plain plant milk with 3 tbsp vegan butter until the butter is melted. The liquid should be warm but not hotter than 110°F — aim for about 100–110°F. Use a kitchen thermometer to check.
If using active dry yeast: sprinkle 1 packet yeast over the warm milk mixture and let sit undisturbed for 10 minutes to bloom. If using instant yeast: stir the yeast directly into the warm milk mixture and proceed without the 10-minute bloom.
Transfer the milk/yeast mixture to a large mixing bowl or the bowl of a stand mixer. Stir in 1 tbsp cane sugar and 1/4 tsp salt.
In a separate bowl, whisk together 3 cups unbleached all-purpose flour and 1 tbsp matcha powder. If the matcha is clumpy, sift it into the flour.
Add the flour mixture to the wet ingredients gradually, about 1/2 cup at a time, mixing after each addition. If using a stand mixer, use the dough hook on low speed as you add the flour. Continue until the dough comes together and is no longer easy to stir.
Turn the dough out onto a lightly floured surface and knead by hand until smooth and elastic, about 6–8 minutes. If using a stand mixer, continue kneading with the dough hook until the dough pulls away from the sides and forms a smooth ball.
Lightly grease a mixing bowl with a little melted vegan butter (you can use some of the 1/4 cup melted vegan butter listed for the filling). Place the dough ball in the greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place until doubled in size, about 1 hour.
While the dough rises, mix the filling: combine 1/4 cup cane sugar and 1 tbsp cocoa powder in a small bowl. Finely chop 2 ounces vegan baking chocolate and set aside. Melt 1/4 cup vegan butter and set aside (reserve a little of the melted butter for greasing the pan if you like).
Preheat the oven to 350°F. Grease a 10×10-inch cast iron skillet or baking pan with some of the melted vegan butter.
When the dough has doubled, gently punch it down to release the air and transfer it to a lightly floured work surface. Roll the dough into a rectangle about 12 x 16 inches and roughly 1/6 inch thick.
Brush the rolled dough evenly with the melted vegan butter. Sprinkle the sugar-cocoa mixture evenly over the buttered surface, then scatter the chopped chocolate on top.
Tightly roll the dough lengthwise into a log. Using a serrated knife, cut the log into 1-inch slices (you should get about 12); cut thicker if you prefer 8 larger rolls.
Place the slices, cut side up, into the greased skillet or baking pan, leaving a little space between them for expansion. Cover loosely and let rest 10–15 minutes while the oven finishes preheating.
Bake the rolls at 350°F for about 30 minutes, until the tops are slightly golden.
While the rolls bake, make the matcha icing: in a bowl combine 1 cup powdered sugar and 2 tsp matcha powder. Whisk in plant milk 2 tbsp at a time (from the remaining plant milk) until the icing is smooth and reaches your desired consistency; use 2–4 tbsp total.
Remove the rolls from the oven and let them cool in the pan for 5–10 minutes. Drizzle or spread the matcha icing over the warm rolls and serve immediately.

Why This Recipe Belongs in Your Rotation

These buns strike a balance between special and repeatable. They use pantry staples with two standout ingredients — matcha and chopped vegan chocolate — so each batch feels like an event without a fuss. The dough is enriched but not heavy, which keeps the rolls tender and easy to shape.

The recipe scales mentally: make 12 smaller buns or cut thicker for 8 large ones. It also tolerates small temperature differences; the directions are clear about yeast handling so you can adjust for active or instant yeast with confidence. If you bake on weekends, they’re a treat that’ll reheat well. If you bake midweek, they come together in an afternoon with minimal active hands-on time.

Budget & Availability Swaps

If matcha is pricey or hard to find, use less matcha in the dough and more in the icing, or reduce matcha and add an extra teaspoon of cocoa powder to the dough for color balance. For the chocolate, any vegan baking chocolate works — even chopped chocolate chips. If you can’t find vegan baking chocolate, roughly chopped dark chocolate labeled dairy-free will do.

Vegan butter substitutions: stick margarine or a neutral-tasting oil can work for brushing and greasing, but texture may change slightly. If you only have active dry yeast, follow the bloom step; if you have instant yeast, skip that wait and stir it straight in.

Tools of the Trade

Essentials

10×10-inch cast iron skillet or baking pan — as specified for baking; the heavy pan promotes even browning.
Stand mixer with dough hook (optional) — speeds kneading; hand-knead for 6–8 minutes if you don’t have one.
Kitchen thermometer — to keep milk/butter mixture around 100–110°F for consistent yeast activity.
Serrated knife — clean cuts make even rolls and keep filling from smearing.

Mistakes That Ruin Chocolate Matcha Sticky Buns

Too-hot liquid kills yeast. If your milk and butter mixture is above 110°F, you risk killing the yeast. Too-cool liquid will slow the rise and produce dense buns. Measure or feel for warm, not hot.

Over-flouring the dough makes dry rolls. Add flour gradually until the dough just pulls together. If you add too much, the crumb tightens and becomes less tender.

Cutting the log with a dull knife or sawing motions can compress the roll and force out filling. Use a serrated knife and a gentle back-and-forth motion to keep slices neat and airy.

In-Season Flavor Ideas

Matcha pairs beautifully with citrus and stone fruits. In spring, add a few tablespoons of finely grated orange zest to the filling for brightness. In late summer, toss in a handful of finely chopped dried apricots with the chocolate for a sweet-tart contrast.

In fall and winter, swap part of the cocoa in the filling for a teaspoon of ground cinnamon or a pinch of cardamom to add warmth without overpowering the matcha.

If You’re Curious

Can you make these without matcha? Yes — omit matcha and increase flour by a scant teaspoon if needed; the dough will still be soft and the chocolate-cocoa filling will shine. Want a nutty note? Scatter chopped toasted hazelnuts or walnuts with the chocolate, but be mindful of adding crunch if you prefer a fully sticky texture.

To make ahead: assemble the rolls, place them in the pan, cover tightly, and refrigerate overnight. Let them come to room temperature and proof until slightly puffy before baking. This gives you fresh-baked rolls with a refrigerated schedule.

How to Store & Reheat

Room temperature: Store cooled rolls in an airtight container or tightly wrapped for up to 24 hours. After that they start to lose freshness.

Refrigerator: Keep covered for up to 3 days. The icing will set firmer; reheat gently to restore softness.

Freezer: For longer storage, freeze un-iced rolls in a single layer on a sheet pan until solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and warm in a 300°F oven for 8–12 minutes, or microwave individual rolls for 20–30 seconds until warm. Add fresh icing after reheating if you like.

Reader Q&A

Q: Can I use dairy milk instead of plant milk?
A: Yes, you can swap dairy milk if you’re not keeping the recipe vegan. Use the same temperature guidance to avoid killing the yeast.

Q: My rolls were dense—what went wrong?
A: Likely reasons are the liquid being too cool (slow rise) or over-flouring during mixing. Make sure the warm milk is around 100–110°F and add flour gradually, stopping when the dough pulls together and feels slightly tacky.

Q: I only have half a packet of yeast; can I still use it?
A: You can, but the rise will be slower. Expect a longer first rise; give the dough until doubled rather than strictly one hour.

Q: The matcha icing clumped when I whisked it.
A: Sift the matcha into the powdered sugar first if it’s clumpy. Whisk in plant milk a little at a time to avoid lumps.

Ready to Cook?

If you’ve read through, preheat your oven and gather the ingredients listed above. Follow the step-by-step instructions exactly for yeast handling and measurements. The process is straightforward: warm, mix, rise, roll, slice, bake, and glaze. These buns are forgiving, and they reward a careful but relaxed approach. Bake one pan, taste one warm, and save the rest for friends or an indulgent breakfast.

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Chocolate Matcha Sticky Buns

Vegan sticky buns flavored with matcha and filled with chocolate and cocoa, finished with a matcha icing.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Breakfast, Dessert

Servings: 8 servings

Ingredients

1 cupplant milk unsweetened plain
3 tbspvegan butter
1 packet active dry yeast or other instant yeast
1 tbspcane sugar
1/4 tspsalt
3 cupsunbleached all-purpose flour
1 tbspmatcha powder
1/4 cupvegan butter melted
1/4 cupcane sugar
1 tbspcocoa powder
2 ouncesvegan baking chocolate finely chopped (I useGuittard Bittersweet Baking Bars)
1 cuppowdered sugar
2 tspmatcha powder
2-4 tbspplain unsweetened plant milk start with 2 tbsp and add a little at a time to thin while you whisk

Instructions

In a small saucepan or microwave-safe bowl, warm 1 cup unsweetened plain plant milk with 3 tbsp vegan butter until the butter is melted. The liquid should be warm but not hotter than 110°F — aim for about 100–110°F. Use a kitchen thermometer to check.
If using active dry yeast: sprinkle 1 packet yeast over the warm milk mixture and let sit undisturbed for 10 minutes to bloom. If using instant yeast: stir the yeast directly into the warm milk mixture and proceed without the 10-minute bloom.
Transfer the milk/yeast mixture to a large mixing bowl or the bowl of a stand mixer. Stir in 1 tbsp cane sugar and 1/4 tsp salt.
In a separate bowl, whisk together 3 cups unbleached all-purpose flour and 1 tbsp matcha powder. If the matcha is clumpy, sift it into the flour.
Add the flour mixture to the wet ingredients gradually, about 1/2 cup at a time, mixing after each addition. If using a stand mixer, use the dough hook on low speed as you add the flour. Continue until the dough comes together and is no longer easy to stir.
Turn the dough out onto a lightly floured surface and knead by hand until smooth and elastic, about 6–8 minutes. If using a stand mixer, continue kneading with the dough hook until the dough pulls away from the sides and forms a smooth ball.
Lightly grease a mixing bowl with a little melted vegan butter (you can use some of the 1/4 cup melted vegan butter listed for the filling). Place the dough ball in the greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place until doubled in size, about 1 hour.
While the dough rises, mix the filling: combine 1/4 cup cane sugar and 1 tbsp cocoa powder in a small bowl. Finely chop 2 ounces vegan baking chocolate and set aside. Melt 1/4 cup vegan butter and set aside (reserve a little of the melted butter for greasing the pan if you like).
Preheat the oven to 350°F. Grease a 10x10-inch cast iron skillet or baking pan with some of the melted vegan butter.
When the dough has doubled, gently punch it down to release the air and transfer it to a lightly floured work surface. Roll the dough into a rectangle about 12 x 16 inches and roughly 1/6 inch thick.
Brush the rolled dough evenly with the melted vegan butter. Sprinkle the sugar-cocoa mixture evenly over the buttered surface, then scatter the chopped chocolate on top.
Tightly roll the dough lengthwise into a log. Using a serrated knife, cut the log into 1-inch slices (you should get about 12); cut thicker if you prefer 8 larger rolls.
Place the slices, cut side up, into the greased skillet or baking pan, leaving a little space between them for expansion. Cover loosely and let rest 10–15 minutes while the oven finishes preheating.
Bake the rolls at 350°F for about 30 minutes, until the tops are slightly golden.
While the rolls bake, make the matcha icing: in a bowl combine 1 cup powdered sugar and 2 tsp matcha powder. Whisk in plant milk 2 tbsp at a time (from the remaining plant milk) until the icing is smooth and reaches your desired consistency; use 2–4 tbsp total.
Remove the rolls from the oven and let them cool in the pan for 5–10 minutes. Drizzle or spread the matcha icing over the warm rolls and serve immediately.