These matcha black sesame rolls with tangerine glaze put a new spin on the traditional cinnamon rolls.
Cinnamon rolls are my favorite baked goods to make. I bake at least one batch a month. I have an ever growing collection of cinnamon roll variations on the blog. (The most popular to date are these funfetti cinnamon rolls!)
All sorts of different flavors can be swirled into a yeasted dough to create a new cinnamon roll. From fresh fruits used in these strawberry rolls or exotic tuber jam used in ube swirl bread– the possibilities are endless.
How about we switch up the dough flavor as well as the filling flavor?!
Matcha Black Sesame Rolls
These matcha black sesame rolls use matcha yeasted dough filled with sweetened black sesame.
The sweet and slightly grassy matcha notes work well with the nuttiness of black sesame. Enhanced with the brightness of fresh tangerine, these rolls are such a delight.
What does black sesame taste like?
If you’ve never had black sesame, it tastes really nutty. It’s almost like a peanut butter kind of nutty, but toastier in flavor.
Black sesame flour (or powder) is available at Asian markets. It is usually stocked in the same section with the rice flours and tapioca starches or alongside all the teas and powdered drink mixes. It’s also readily accessible online.
Black sesame is popularly paired with red bean or matcha.
Matcha Black Sesame Rolls with Tangerine Glaze
- 1/2 cup water
- 2 1/4 teaspoon active dry yeast
- 1/4 cup + 1 Tablespoon granulated sugar
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon fine sea salt
- 4 cup all-purpose flour
- 2 Tablespoon matcha powder
- 5 Tablespoon unsalted butter, room temperature
Black Sesame Filling:
- 1/2 cup unsalted butter
- 1/4 cup black sesame powder*
- 1/3 cup + 2 Tablespoon granulated sugar
- 1 Tablespoon tangerine zest, or orange zest
- 3/4 cup powdered sugar
- 2 Tablespoon tangerine juice
- pinch of fine sea salt
- Matcha Dough: Sprinkle yeast over warm water. Add 1 Tbsp sugar and stir to combine. Let sit for 5 minutes to allow mixture to bubble and activate.
- In the bowl of a stand mixer, whisk together yeast mixture, remaining 1/4 cup sugar, milk, and eggs.
- In a large bowl, whisk together flour, matcha powder, and salt. Add 2 cups of flour mixture to mixing bowl. Use the hook attachment to mix the dough together. Mix on low speed until flour is incorporated. Add another 1 cup of flour. Continue to knead on low speed, adding softened butter 1 Tbsp at a time.
- Add remaining cup of flour and knead until the dough is smooth and cleans the sides of the bowl. If dough is too sticky, add additional flour 1 Tbsp at a time until desired consistency is achieved.
- Transfer dough to a lightly greased bowl. Cover with plastic wrap and let dough rest at room temperature for about an hour until dough has doubled in volume.
- Punch down risen dough. Transfer to a lightly floured working surface. Roll dough into a 20 x 14-inch rectangle.
- Black Sesame Filling: Spread softened butter over rolled dough. In a small bowl, mix together black sesame powder and granulated sugar. Distribute black sesame sugar over dough. Sprinkle tangerine zest on top.
- Roll dough into a tight log with long edge facing you. Slice the log into 12 equals parts.
- Assembly: Lightly grease two giant 6-cup muffin pans. Place slices into prepared muffin tin. Cover with plastic wrap and let rolls rise for 30-45 minutes until rolls expand to fill the muffin tin. Preheat oven to 350 degrees F.
- Remove plastic wrap and bake rolls for 35-40 minutes until golden brown and the internal temperature of the bread hits 190 degrees F. Let rolls sit in muffin tin for 5 minutes before unmolding.
- Tangerine Glaze: In a bowl, combine powdered sugar, tangerine juice, and salt. Mix until smooth. Drizzle over warm rolls and serve immediately.
- Black sesame powder (also called black sesame flour) can be found at Asian markets, health stores, and Amazon.com
- I used two of these giant 6-cup muffin pans to bake the bread rolls.