Black Sesame Cinnamon Rolls with Matcha Glaze (Vegan)
A twist on the classic cinnamon roll. Warm, sticky buns with a luxurious dark filling of sweet black sesame, drizzled with a fragrant matcha glaze.
- Prep Time: 90
- Cook Time: 30
- Total Time: 2 hours 30 minutes
- Yield: 8 1x
- Category: Desserts and Treats
- Diet: Vegan
Ingredients
Scale
For the dough:
- 1 cup (240mL) unsweetened soy milk or almond milk, slightly warmed (if your kitchen is cold), or at room temperature
- ¼ cup (57g) vegan butter, like Miyoko’s or Earth Balance
- 2 tablespoons (25g) organic cane sugar
- 1 packet (7g, 2 ¼ teaspoons) quick-rise instant yeast
- 2 ½ cups (350g) all-purpose flour, plus more for rolling
- ½ teaspoon kosher salt
For the black sesame:
- ½ cup (100g) granulated sugar
- ½ cup (72g) black sesame seeds, toasted
- ¼ tsp ground cinnamon
- ¼ cup (57g) vegan butter, softened
For the matcha glaze:
- ½ teaspoon ceremonial-grade matcha powder
- ½ cup (100g) powdered sugar
- 1 tablespoon unsweetened soy milk or almond milk
- ¼ teaspoon vanilla extract
Instructions
- Make the dough. In a large bowl, whisk together the non-dairy milk, melted butter, and sugar. Sprinkle on the instant dry yeast, then add the flour and salt. Stir vigorously until the dough is well combined. Cover with a clean kitchen towel and set aside for an hour, or until doubled in size.
- Make the black sesame filling. In a food processor or high-speed blender, pulse the sesame seeds and sugar until the mixture resembles a fine sand. Transfer to a bowl, then fold in the softened butter to form a crumbly paste.
- Shape the rolls. Transfer the risen dough out of the bowl onto a clean, well-floured surface. Add flour in increments, kneading until the dough is still soft and malleable but no longer sticky. Roll the dough out into a rectangle about ½ inch in thickness. Add the black sesame mixture in a generous layer. Starting from the long end, roll up tightly to form a log.
- Proof the rolls. Slice the log lengthwise into 8 equal pieces and arrange in a single layer in a 9-inch pie or square pan. Cover and let the buns rise in a warm place for another 25 to 30 minutes. In the meantime, preheat the oven to 350°F (180°C).
- Bake. Bake for 25 to 30 minutes, until the tops of the buns are golden brown. Remove the buns from the oven and let them cool slightly.
- Make the glaze. Meanwhile, in a a small bowl, whisk together the matcha powder, powdered sugar, non-dairy milk, and vanilla extract until smooth and drizzly in consistency. Top the rolls with the matcha glaze.
- Serve! Enjoy while the buns are still warm.
Notes
- I prefer Miyoko’s vegan butter, but you can also use Earth Balance buttery sticks. Or, substitute melted coconut oil.
