Red Bean Rolls

These are pretty much like cinnamon rolls except I roll red bean (adzuki bean paste) instead of cinnamon sugar, & butter in the dough.


  • Bean Paste (Can be made ahead of time)
  • Enriched Dough
  • Palm Sugar & Butter Topping.

Bean Paste:

You can make your own or use a can. Just make sure you are using the Chinese style paste, that is actually spreadable, vs the Japanese style one. The Japanese ones are more like a sauce than a paste. It’s too goopy to stay in the dough, and you will most likely end up with a mess, if you try and roll it together.



  1. While you are waiting for the dough to rise, melt about 3-4 tablespoons of butter in a pan you will be baking the rolls in. Add a slab of palm sugar. Melt the sugar completely in the pan. Let it start to carmelize. Sprinkle nuts is you are using them on the bottom of the pan. Then set aside.
  2. Preheat the oven to 350 degrees.
  3. Once the dough has risen. Punch down and knead until smooth.
  4. Roll out the dough into a rectangle about 1/4″ thick.
  5. Spread the bean paste over the dough leaving a 1/4″ border around.
  6. Roll the dough into a log. Make sure the seam in on the bottom.
  7. Cut the log into 8 pieces.
  8. Arrange the rolls spiral side up in the pan on top of the butter. I use a cast iron frying pan.
  9. Bake for about 30 minutes or until brown.
  10. Remove from oven and turn upside down onto a plate.
  11. Serve.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.