An Asian spin on traditional cinnamon rolls! Matcha yeast dough rolled up with black sesame filling and topped with tangy black sesame cream cheese frosting.
Cinnamon rolls are my favorite baked goods to make. I bake a batch at least once 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.
Let’s switch up the dough flavor and the filling choices with these matcha black sesame rolls!
Ingredients
There are three components to this not-to-sweet treat: matcha dough, black sesame filling, and black sesame cream cheese.
Dough
It uses all your standard cinnamon roll ingredients of: flour, yeast, milk, sugar eggs, and butter. The main difference in the dough is the addition of matcha powder.
Matcha powder is responsible for coloring and flavoring the dough. There are many variations of matcha powder to choose from. In the United States, matcha powder is categorized into: ceremonial, premium, or culinary grade. Each varies in flavor, color and price.
When choosing matcha, pay close attention to origin (Japan-grown is best), color (the more vibrant green, the cleaner earthy flavor), and packaging (air-sealed tins preserve freshness).
I recommend the following brands: this organic ceremonial matcha is the one I used for this recipe, this teahouse matcha powder, and everyday matcha is an affordable option. This is a less expensive option that will give you the matcha flavor but not that bright neon green color.
Filling
Mix together brick-style cream cheese, butter, granulated sugar, and black sesame powder to create a spreadable filling. Black sesame powder is also labeled as black sesame flour.
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 is simply black sesame seeds that have been milled to a fine powder.
Black sesame is popular in Asian desserts and drinks. It is popularly paired with red bean or matcha. Some of my favorite ways to enjoy this versatile ingredient include: black sesame ice cream, black sesame cupcakes, and black sesame shortbread cookies.
What does black sesame taste like?
Best words to describe black sesame are nutty, earthy, and toasty. When used in drinks and desserts, black sesame adds a rich, almost peanut butter-like depth without being overly sweet.
Frosting
Cinnamon rolls are typically topped with cream cheese frosting or a sweet powdered sugar glaze. The original recipe post from 2016 featured a simple tangerine glaze made with powdered sugar (aka confectioners’ sugar) and tangerine juice. I have since updated the recipe post with a superior topping- black sesame cream cheese frosting!
The frosting is a mixture of block-style cream cheese (I highly recommend using Philadelphia cream cheese), salted butter, honey, powdered sugar, and black sesame flour. The resulting frosting is a nutty, tangy, creamy concoction. You’ll want to spread it on toast!
Step-by-Step Instructions
- Activate yeast in warm water with sugar. Buy new yeast if mixture does not bubble and foam after 5 minutes. Or, check the temperature of your water and start over. This helpful yeast tutorial covers the do’s and don’ts of yeast.
- Pour yeast mixture, sugar, milk, and eggs into the bowl of stand mixer.
- Alternate adding flour mixture and softened butter. The dough will be a little sticky and tacky. Do not add more flour!
- Knead dough until smooth and almost cleans the sides of the bowl. The dough will be a little sticky and tacky. Do not add more flour!
- Transfer dough to a lightly greased bowl. Cover and let rest for about an hour until dough has doubled in volume.
- Mix together butter, black sesame powder, and sugar in a food processor. Set aside until ready to assemble.
- Punch dough down. Roll to a 20×14-inch rectangle. Spread black sesame filling all over. Starting at the long end, roll dough into a tight log. Slice into 12 equal parts.
Baking Options
There are two ways to bake off these black sesame rolls. One, bake them in oversized giant muffins tins, like the image below.
Or, second option, bake in a standard 9×13-inch rectangular baking pan.
Each option results in a slightly different outcome.
Overnight Rolls Option
Place sliced rolls in baking pan. Cover with plastic wrap or lid. Refrigerate overnight (8-12 hours). The following morning, remove rolls from the fridge. Let sit at room temperature for about 45-60 minutes until dough is slightly puffy. (It may take longer if ambient room temperature is cold) Bake as usual.
Serving Suggestions
These matcha black sesame rolls are best enjoyed the same day they are baked. This is when they will be at their fluffiest. Serve these rolls warm alongside a cup of coffee or tea. Even better, pair it with a strawberry matcha latte!
For a decadent touch, top it with a scoop of vanilla ice cream, black sesame ice cream, or matcha ice cream. The juxtaposition of warm black sesame rolls paired with cold ice cream is luxuriously wonderful.
Storage and Reheating
Keep unfrosted matcha black sesame rolls in an airtight container at room temperature for up to two days. Store frosted rolls in a covered container in the fridge for up to five days.
Gently reheat room temperature or chilled rolls in the microwave. Place on a microwave safe plate along with a small cup of water. Heat for 15-30 seconds until warm. The water will prevent the roll from drying out or getting gummy.
Transfer extra black sesame cream cheese frosting in an airtight container. Keep in the fridge for up to 5 days. Warm to room temperature before spreading or frosting will naturally softened when placed atop heated roll.
For longer storage, tightly wrap unfrosted black sesame rolls in plastic wrap and store in a freezer safe bag for up to three months. To reheat, unwrap roll and place on a microwave safe plate. Microwave along with a cup of water for 30 second intervals until rolls is soft and fluffy.
Related Recipes
Matcha Black Sesame Rolls
Ingredients
Matcha Dough:
- ½ cup water
- 2 ¼ teaspoon active dry yeast, (7 g)
- ¼ cup + 1 Tablespoon granulated sugar, (63 g)
- ½ cup whole milk
- 2 large eggs, room temp
- 4 cup all-purpose flour, (520 g)
- 1 teaspoon kosher salt
- 5 teaspoons matcha powder*, (8 g)
- 5 Tablespoon unsalted butter, (70 g) room temperature
- ¼ cup half & half, (or milk or heavy cream) before baking*
Black Sesame Filling
- ½ cup salted butter, (113 g), room temp, softened
- ½ cup black sesame powder, (60 g)
- ½ cup granulated sugar, (100 g)
Black Sesame Cream Cheese Frosting
- ½ cup block style cream cheese , (4 oz/ 113 g), room temp
- ¼ cup salted butter, (57 g) room temp, softened
- 2 Tablespoon honey, (40 g)
- 1 cup confectioners' sugar, (120 g)
- ½ cup black sesame powder, (60 g)
Instructions
Dough
- Whisk yeast and 1 teaspoon sugar into warm water. Let sit for 5-7 minutes to bubble and active. *Buy new yeast if mixture does not bubble. Or, check temperature of water and start over.
- Pour yeast mixture, remaining sugar, milk, and eggs into the bowl of a stand mixer. Whisk together.
- In a large bowl, sift matcha powder into flour and salt. Whisk together. 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 almost cleans the sides of the bowl. *The dough will be a little sticky and tacky. Do not add additional flour.
- 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.
Filling
- In a food processor, combine butter, black sesame powder, and granulated sugar until smooth. Alternatively, mix using an electric hand mixer. Set aside, keep covered until ready to use.
Assembly
- Punch down risen dough. Transfer to clean work surface. Roll dough into a 20 x 14-inch rectangle.
- Spread filling mixture all over shaped dough. Starting at the edge, roll dough into a tight log. Slice log into 12 equal parts.
- Place cut rolls in a 9×12-inch baking pan lined with parchment paper. Cover with plastic wrap and let rolls rise for 30-45 minutes until rolls have expanded and puffed up. (see notes for overnight proofing option)*They are ready when the rolls are touching each other and the dough springs back very slowly when poked.
Bake
- Preheat oven to 325℉. Remove plastic wrap covering from rolls. Pour heavy cream over the the edges of the risen matcha rolls.
- Bake for 25 minutes. At this point the rolls will be golden brown on top. Cover with foil tent. Return to over for another 10-15 minutes until internal temperature of bread registers at least 190℉. Let rolls sit in muffin tin for 5 minutes before unmolding.
- Unmold rolls and place on wire rack to cool further.
Cream Cheese Frosting
- Using an electric hand mixer, beat together cream cheese, butter, and honey until smooth. Add in confectioners' sugar and black sesame powder. Mix until smooth. Spread over warm matcha rolls. Serve immediately.
Notes
- Use weight measurements for best results.
- Use high-quality matcha to ensure vibrant green color and rich flavor. Lower quality matcha can taste bitter and turn dull brown when baked.
- Black sesame powder (also called black sesame flour) can be found at Asian markets, health stores, and Amazon.com
- Original images use two of these giant 6-cup muffin pans to bake the bread rolls. Updated images are baked in this 9×13-inch baking pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Hi! Can these be made in a 24 regular size muffin tin?
Wow these look amazing! I love all of your unique flavored cinnamon rolls, and can’t wait to try one!
Thank you! Cinnamon rolls are my favorite!
Holy cow what amazing sweet rolls those look like! Such a creative trio of flavors. The tangerine glaze sounds delish :)
This is such a creative idea! I love the beautiful color in the rolls. Ovens are so temperamental – i always use my thermometer too!
I love love love matcha and these rolls look to die for. I wish I could have a couple right about now!
Wow, they look good. New things to try for us!
What an interesting idea! Thanks for sharing!
These look amazing.
I love matcha, and these rolls look amazing! I cannot believe you have to deal with an oven like that (I am super paranoid with a working oven, lol.) At least you caught them just in time!
i love matcha and black sesame together! (i’m thinking of and craving the matcha and black sesame soft serve from mitsuwa rn). and i think your rolls are a great shade of golden- the way that the green just peeks out in the middle is so pretty!