Red bean swirl buns

A while ago we made braided red bean swirl bread and today, we decided to continue the trend by making another type of swirl bread…this time a bun! This recipe isn’t a quick bread like that one was though, it’s a yeast bread.

Making these Red bean swirl buns is similar to making cinnamon buns, just with thicker dough. I realize that you could always make a matcha version of this using matcha and redbean loaf recipe! We actually like this combination so much that we used it for doughnuts too!

THREE AND A HALF HOURS of hard work and waiting around in anticipation later, it was complete!

I thought this was our most successful bread baking en-devour yet! It was light, fluffy and risen to perfection. It really showed us how important letting your dough rise was, since we usually skimp out on the rise time because we’re both incredibly impatient when it comes to baking. Lil’ bun said it was the absolute best tasting bread she ever had.

Even mother deer said it was better than the ones at the supermarket (which to me, is a huge compliment since she’s my biggest critic when it comes to baking). It was thaaaatt amazingly delicious.

Next time (which will probably be tomorrow at this rate), we’re going to put coconut flakes inside instead to make a  cocktail bun version to see how that works out for us. Okay, I can hear faint slicing of bread off in the distance right now, so I’m going to go find out how much of this little wonder is left for me to have.

Red bean swirl buns recipe

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