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Chocolate Matcha Sticky Buns

These Chocolate Matcha Sticky Buns are soft, fluffy, and irresistibly sticky with a unique matcha and rich chocolate twist.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Breakfast
Cuisine: Fusion
Keyword: Chocolate, Easy, Matcha, Plant-based, Sticky Buns, Vegan
Servings: 9 servings

Ingredients

For the Dough

  • 1 cup unsweetened plant milk warmed to about 100°F/38°C
  • 1 tablespoon cane sugar for yeast activation
  • 1 packet active dry yeast
  • 3 cups unbleached all-purpose flour
  • 1 tablespoon matcha powder
  • 1/4 teaspoon salt
  • 3 tablespoons vegan butter melted

For the Filling

  • 1/4 cup vegan butter melted
  • 1/4 cup cane sugar
  • 1 tablespoon cocoa powder
  • 2 ounces vegan baking chocolate finely chopped

For the Glaze

  • 1 cup powdered sugar
  • 2 teaspoons matcha powder
  • 2 to 4 tablespoons unsweetened plant milk plain, adjust for consistency

Instructions

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.

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.

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.

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.

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.

Roll and Fill

  • Punch down the risen dough and roll it out on a floured surface into a 12x16-inch rectangle. Spread the chocolate-matcha filling evenly over the dough.

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.

Second Rise

  • Place the buns cut side up into a greased 9x13 inch baking dish. Cover and let rise for another 30-45 minutes until puffy.

Bake

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

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.

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.

Equipment

  • Mixing Bowls
  • Stand mixer with dough hook (optional)
  • Rolling Pin
  • Sharp knife or dough cutter
  • 9x13 Inch Baking Dish or Equivalent
  • Small Whisk

Notes

  • Use culinary-grade matcha powder for best flavor and vibrant color.
  • Do not overheat plant milk when activating yeast; aim for warm, not hot.
  • Store buns wrapped at room temperature for up to 2 days or freeze for up to 3 months.