Japanese Melon Bun

Japanese Melon Bun

The Japanese Melon Bun is created from a delicious combination of the flaky cookie crust on top of the soft and fluffy bread. The bread is delicious and enjoyable by itself or filled with ice cream.

The melon buns are popularly sold in any Japanese pastry stores. Therefore, I could still remember when I tried the melon bun for the first time at Asakusa Kagetsudo Honten Tokyo. I was amazed by how tasty it was. The bun was almost the same as my face size and filled with vanilla ice cream. Besides, the bread was so delicious and unforgettable of the taste and texture from the hot bun and ice cream in one bite.

Melon buns come in many varieties, such as Hong Kong Bolo Bao, Pineapple Bun, and Mexican Concha Bread. All of them are made from similar ingredients with soft milk bread and topped with cookie dough.

Since people love melon bun so much, I tried to make them with my own creation- the KIKILALA melon buns. This is a cute Japanese melon bun recipe that I enjoyed while making it. The adorable Sanrio character Kiki Lala makes such a cute and delightful bread to enjoy. Try this simple recipe and make your own delicious melon buns at home.

Japanese Melon Bun

What are the ingredients?

  • Bread Dough
    • Bread Flour
    • All-purpose Flour
    • Granulated Sugar
    • Active Dry Yeast
    • Salt
    • Egg
    • Milk
    • Butter
  • Cookie Dough
    •  All-purpose Flour
    • Beaten Whole Egg
    • White Granulated Sugar 
    • Butter (Softened)
    • Suncore Food Blue Butterfly Pea Powder
    • Suncore Food Fuchsia Hibiscus Powder 
Japanese Melon Bun

Tips for making the cookie dough

For more detail about how to shape the cookie dough, you can refer to my old post Sumikko Gurashi Butter Cookies recipe.

  • Refrigerate the cookie dough for 30 minutes before cut and shape it.
  • Take out the cookie dough from the fridge 15 minutes earlier before roll out and make shapes. Since the cookie dough becomes hard after 30 minutes in the fridge, use it when it softened.
  • To avoid the cookie dough fall apart while baking, you can wrap the cookie dough over the bread right before putting it into the oven.
Japanese Melon Bun

How do you store the melon buns?

Let the melon buns cool down completely on the rack before putting them into an airtight plastic bag. Keep the melon buns at room temperature for up to 3 to 4 days.

How to reheat the melon buns?

Preheat the oven to 305F, and heat the melon buns on a baking pan for 5 to 10 minutes until it gets warm.

More delicious bread recipe you may interested

Salted Egg Custard Bread- Gudetama Egg Bread

Wool Roll Bread

Homemade Garlic Bread

Korean Sweet Potato Bread

Yield: 6

Japanese Melon Bun

Japanese Melon Bun

The Japanese Melon Bun is created from a delicious combination of the flaky cookie crust on top of the soft and fluffy bread. The bread is delicious and enjoyable by itself or filled with ice cream.

Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 2 hours
Total Time 2 hours 55 minutes


Bread Dough

  • 200g Bread Flour 
  • 50g All-purpose Flour 
  • 3g Salt 
  • 40g White Granulated Sugar 
  • 4g Active Dry Yeast 
  • 25g Beaten Whole Egg
  • 150g Milk
  • 40g Butter (Softened)

Cookie Dough

  • 170g All-purpose Flour 
  • 50g Beaten Whole Egg
  • 70g White Granulated Sugar 
  • 50g Butter (Softened)
  • 2g Blue Butterfly Pea Powder 
  • 2g Fuchsia Hibiscus Powder 


Bread Dough

  1. Add bread flour, all-purpose flour, salt, sugar, dry yeast, beaten egg, and milk in a large mixing bowl. Knead the dough with a stand mixer for 5 minutes at speed 6 to combine all the ingredients well.
  2. Add softened butter to the dough, and keep knead for another 10 to 15 minutes at speed 6 until the dough becomes smooth.
  3. Transfer the dough to a dry clean bowl, and cover it with a plastic film. Place the dough in the microwave or oven with a cup of hot water on the side. Let the dough rise for 1 hour or until it becomes double the size.
  4. After the first fermentation, remove the dough to the table. Press and gently knead the dough to release the air from it.
  5. Divide the dough into 6 equal pieces. And roll them into a ball. Transfer the doughs to the baking pan, and let them rise for another 45 minutes in the oven without hot water on the side.

Cookie Dough

  1. Place the softened butter and sugar in a mixing bowl, and beat them with a whisk until pale and fluffy.
  2. Keep beating the butter while adding the beaten egg into it.
  3. Sift the all-purpose flour into the mixture, and combine well with a spatula. (Don't Knead)
  4. Divide the cookie dough into three equal pieces. Add the blue butterfly Pea Powder and fuchsia hibiscus powder into two of them to make the blue and pink dough.
  5. Cover all three doughs with plastic film, and refrigerate them for 30 minutes.
  6. Remove them from the fridge. Then, flatten and shape them with a roller and a cookie-cutter.
  7. I shaped the cookie dough inspired by the KIKILALA character's fact, so I arrange them with my own creation. Cut all three color doughs with two half-round shapes with a cookie cutter. Then make the front hair ban by cutting the yellow half-round dough with a small round cookie cutter. Stick the blue half dough and yellow half dough together to make a face shape. And follow the same instructions to make the rest of the shape.
  8. Japanese Melon Bun


  1. When the second fermentation is done, wrap the cookie dough on top of the bread dough.
  2. Coat the cookie dough with white granulated sugar
  3. Gently score the crisscross pattern on the cookie dough with a knife.
  4. Preheat oven to 356F, and bake them for 15 minutes with the aluminum foil cover.
  5. Remove them from the oven, and let them cool down completely on a wire rack.

Nutrition Information:



Amount Per Serving: Calories: 442Total Fat: 12.3gSaturated Fat: 7.2gCholesterol: 75mgSodium: 296mgCarbohydrates: 72.6gFiber: 2.2gSugar: 20.8gProtein: 9.8g
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