homemade Chinese pineapple buns (shortcut version!)

Chinese pineapple buns (known as bo lo bao in Cantonese) are a staple at any Chinese bakery. They don’t actually contain any pineapple, but get their names from their golden and cross-hatched cookie-crusted tops.

Chinese buns are known to be labors of love — they’re not always easy to replicate at home, and can take a lot of time to do so. That’s why I’m so excited to share this easy, shortcut pineapple bun recipe where you don’t need to fuss with making your own dough!

The shortcut for these delicious pineapple buns is to use store-bought sweet rolls. All you have to do is make the cookie topping! Check out the 4 simple steps below on how to make your own homemade pineapple buns:

How to make homemade pineapple buns in 4 easy steps:

Step 1: Mix together the ingredients for the cookie topping

Mix together your softened butter and sugar first until it’s smooth.

Then add your other ingredients, the egg yolk (for flavor and golden color), vanilla extract (for flavor), and sifted flour, baking powder, and baking soda (these will help the cookie rise a bit and give it the light, crumbly texture).

Step 2: Roll it into a log and let it firm up in the fridge

Once the ingredients are well-incorporated, wrap it in plastic wrap and roll it into an even log.

Put it into the fridge for 20-30 minutes to let it firm up. This will make sure that the cookie topping doesn’t just completely melt when it’s baked!

Step 3: Flatten into 8 equal pieces and place them on store-bought buns

After 20-30 minutes, remove from the plastic wrap and slice into 8 even pieces. I like to use a kitchen scale here to make sure they’re all the same weight, but that’s optional.

Take one piece, roll it in your hands to make it a ball, then gently press between plastic wrap to flatten into a disc until it’s about 1/4 inch thick. Repeat with the rest.

Preheat your oven to 375F. Prepare your baking tray by lining it with a wire rack. This will ensure that the bottoms don’t burn (I learned this the hard way)!

Step 4: Bake the pineapple buns (on a wire rack to prevent burnt bottoms)

Place each disc on top of a sweet roll, and use a butterknife to gently indent a cross-hatch pattern for that iconic pineapple bun look — make sure to not cut all the way through. This step is optional, it’s also common to bake them as is, without the cross-hatches.

Brush with some egg wash, and bake for 13-15 min or until they’re nicely golden. Enjoy when it’s warm!

Check out these other popular shortcut bun recipes:

• Shortcut Pineapple Buns with BBQ Pork
• Shortcut Cocktail Buns
• Shortcut Cheesy Scallion Sausage Buns

If you enjoyed this homemade pineapple buns recipe…

I’d be so grateful if you left me a review below!

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Easy Homemade Pineapple Buns

These delicious homemade pineapple buns are made EXTRA easy with a shortcut: using store-bought fluffy sweet rolls as the "bun." No need to fuss with a dough, and they turn out so good!

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 10 minutesmins

Cook Time 15 minutesmins

Inactive Time 20 minutesmins

Total Time 45 minutesmins

Course Breakfast, Dessert, Snack

Cuisine Chinese

Servings 8buns

Ingredients

1x2x3x

• 8King's Hawaiian Original Sweet Rolls(or other soft dinner rolls)

Cookie topping:

• 50gunsalted butter, softened(~1/4 cup for 8 rolls)
• 50gsugar(~1/4 cup for 8 rolls)
• 90gcake or AP flour(1/2 cup + 2 tbsp for 8 rolls)
• 1egg yolk(for the cookie batter)
• 1/2tspvanilla extract
• 1/8tspbaking soda
• 1/8tspbaking powder
• 1whole egg(for brushing the top)

Instructions

Make the cookie topping

• In a bowl, mix softened butter with sugar until smooth. Add 1 egg yolk and vanilla extract, and mix until incorporated.
  50 g unsalted butter, softened, 50 g sugar, 1/2 tsp vanilla extract, 1 egg yolk
• Sift in flour, baking soda, and baking powder. Mix until all the flour disappears.
  90 g cake or AP flour, 1/8 tsp baking soda, 1/8 tsp baking powder
• Wrap the dough in plastic wrap and roll into an even log. Refrigerate for 20-30 min to allow it to firm up.
• After 20-30 mins, remove the plastic wrap and cut it into 8 even pieces. I used a kitchen scale to make sure each piece was the same weight but that's optional!
• Roll each piece into a ball, then press it flat in between plastic wrap until it’s 1/4 inch thick. Repeat with the rest.

Bake the pineapple buns

• Preheat your oven to 375F (convection off). Separate the Hawaiian sweet rolls, and place on a wire rack on a baking tray (this ensures the bottoms don't burn). Lay a cookie topping on each roll. Using a butterknife, gently indent a crosshatch pattern (optional) but don’t cut all the way through.
  8 King's Hawaiian Original Sweet Rolls
• Whisk or beat an egg in a bowl, and lightly brush the cookie tops with this egg wash.
  1 whole egg
• If your oven uses convection heat (it distributes heat with a fan), you may want to use aluminum foil to create a protective wall around your baking tray to prevent your rolls from getting too toasty.
• Bake for 13-15 min or until cookie tops are golden. They’re best enjoyed slightly warm!

Video

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Keyword chinese bakery, chinese bun, pineapple bun

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