Caramelized Onions & Cheese Stuffed Turmeric Buns

These flavorful buns are made with responsibly sourced seasonings from Frontier Co-op (sponsored). The onions have notes of rosemary, garlic powder, smoked paprika and cinnamon and the buns are deliciously vibrant using turmeric root.

Caramelized Onions & Cheese Stuffed Turmeric Buns

The perfect accompaniment to your holiday dinners.


My Kale Kitchen

2 Hours 45 Minutes
25 Minutes
3 Hours 10 Minutes
Makes 9 buns


Turmeric Buns:

  • 300 g warm oat milk
  • 35 g sugar
  • 5 g active dry yeast
  • 27 g olive oil
  • 480 g bread flour
  • 6 g salt
  • ¾ - 1½ tsp Frontier Co-op Turmeric Root*
  • Melted butter for brushing

Note: Use ¾ - 1 tsp turmeric for a subtle yellow color and turmeric taste or use 1½ tsp turmeric for a more vibrant yellow and stronger turmeric taste.


  • Drizzle of oil
  • 1 large or 2 medium onions, thinly sliced
  • 3 tbs maple syrup
  • 1 tsp Frontier Co-op Rosemary Leaf*
  • Pinch of Frontier Co-op Cinnamon*
  • ¾ tsp Frontier Co-op Garlic Powder*
  • ¼ tsp Frontier Co-op Smoked Paprika*
  • ½ tsp salt, or to taste

Other Ingredients:

  • Cheese of choice, for stuffing, cut into 1 – 1½ inch cubes

Equipment Needed:

  • Stand mixer with a dough hook attachment
  • 8 x 8” baking pan

*This is a sponsored recipe for Frontier Co-op


  1. Prepare dough: In the bowl of a stand mixer, combine warm oat milk, sugar and yeast and set aside until the mixture is frothy. Mix in olive oil on low speed for 30 seconds. Mix in bread flour, salt and turmeric on low speed (or at the mixer recommended speed for dough) until the dough comes together and is no longer sticking to the walls of the bowl.
  2. 1st proof: Form a dough ball and place the dough in a clean bowl, cover and proof for 60-90 minutes.
  3. Prepare onions: Place a pan on medium heat, once hot drizzle some oil and add onions. Cook while stirring occasionally for 1-2 minutes. Once the onions start to lightly soften, add all remaining ingredients and cook while stirring occasionally until the maple syrup starts to thicken. Reduce heat to medium-low and continue to cook until the onions are brown and sticky and there’s no liquid remaining. Remove from heat and allow onions to cool completely. Note: If there’s some maple syrup left on the pan, drain the syrup and set onions aside.
  4. Roll dough: Punch the air out of dough and lightly re-knead the dough for a few seconds. Cut the dough into nine (approximately) equal portions. Using a rolling pin, roll each portion into 4-5” circles.
  5. Stuff dough: Prepare a baking pan and set aside. Drain any remaining liquid from the caramelized onions. Place some onions in the middle of the circular dough. Place a cube of cheese on top of the onions. Close the bun by pinching all the ends together, ensuring the onions are properly enclosed. Using your hands form a round dough bun and place the bun in the prepared pan with the crease side facing down. Follow the same process for all nine buns.
  6. 2nd proof: Cover the buns with a kitchen towel and set aside for 45 - 60 minutes.
  7. Bake: Preheat oven to 3750 F. When ready to bake, brush the buns with melted butter and bake for 25-30 minutes. If baking for 30 minutes, reduce the oven temperature to 3500 F after 25 minutes and continue to bake. Oven temperatures vary, when ready, the top of the buns should be golden-brown and should sound hollow when you tap on them. There should be no soft crust left in the pan.
  8. Cool: Allow the buns to cool in the pan for 10 minutes. Transfer the buns to a wired rack and serve warm or allow the buns to cool to room temperature.
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe