Black Sesame Tahini Cinnamon Rolls

Instructions

1. 1

   Activate the yeast

   Combine warm milk (105-110°F), yeast, and sugar in a large bowl or stand mixer bowl. Rest 5 to 8 minutes until foamy.

   Equipment

   • stand mixer or large bowl

   Ingredients

   • 1 cup whole milk, warmed to 105-110°F
   • 2.25 tsp active dry yeast
   • ¼ cup granulated sugar
2. 2

   Mix the dough

   Add egg, egg yolk, and melted butter. Mix. Add flour and salt. Mix until a soft, shaggy dough forms.

   Equipment

   • stand mixer or large bowl

   Ingredients

   • 1 large egg
   • 1 large egg yolk
   • ¼ cup unsalted butter, melted and cooled
   • 3.5 cups all-purpose flour
   • 1 tsp kosher salt
3. 3

   Knead the dough

   Knead 6 to 8 minutes until smooth and elastic. Dough should be soft and slightly tacky. SAVE (dry rolls): Resist adding excess flour - overflouring is the fastest path to dry crumb.

4. 4

   First rise

   Place dough in a lightly oiled bowl. Cover. Rise 60 to 75 minutes at 72-78°F until doubled.

5. 5

   Bloom the sesame

   Heat a small skillet over medium heat (325-350°F). Add ground black sesame seeds. Toast 1 to 2 minutes until fragrant. Remove immediately and cool. SAVE (flat/dusty flavor): Raw sesame tastes flat and powdery. Blooming is non-negotiable.

   Equipment

   • small skillet

   Ingredients

   • 2 tbsp ground black sesame seeds
6. 6

   Roll the dough

   Roll dough into a 14x18 inch rectangle. SAVE (undercooked centers): Target thickness 0.25 inch. Dark fillings hide underbaking - uniform thickness is critical.

   Equipment

   • rolling pin
7. 7

   Spread the filling

   Mix softened butter, tahini, brown sugar, toasted sesame, cinnamon, and salt until smooth. SAVE (oily/uneven filling): Use tahini that is fully emulsified - separated tahini causes oily pockets. Spread evenly over dough. Do not over-apply - filling should be thick but not heavy.

   Ingredients

   • ½ cup unsalted butter, softened
   • ½ cup tahini, well-stirred
   • ¾ cup dark brown sugar, packed
   • 1 tbsp ground cinnamon
   • ¼ tsp kosher salt
8. 8

   Roll and cut

   Roll tightly from the long side. Cut into 12 equal rolls using a bench scraper or sharp knife. Clean cuts, don't compress.

   Equipment

   • bench scraper or knife
9. 9

   Second rise

   Place rolls in a greased 9x13 inch dish. Cover. Rise 25 to 35 minutes until puffy and touching.

   Equipment

   • 9x13 inch baking dish
10. 10

    Preheat the oven

    Heat oven to 350°F.

11. 11

    Bake with temperature verification

    Bake 20 to 26 minutes. At 18 minutes, check center roll with instant-read thermometer. Target internal temperature 190-195°F at the thickest point. SAVE (undercooked centers): Sesame darkens early. Visual cues are unreliable with dark fillings - temperature is the only reliable indicator. If tops darken early (likely), tent loosely with foil and continue baking.

    Equipment

    • instant-read thermometer
    • aluminum foil
12. 12

    Make the halva-style icing

    Mix cream cheese and butter until smooth. Add powdered sugar, milk, vanilla, sesame oil, and salt. Beat until spreadable. The sesame oil reinforces the nutty depth.

    Ingredients

    • 4 oz cream cheese, softened
    • 2 tbsp unsalted butter, softened
    • 1 cup powdered sugar
    • 1 tbsp whole milk
    • 1 tsp vanilla extract
    • ¼ tsp toasted sesame oil
    • 0.13 tsp kosher salt
13. 13

    Rest and ice

    Cool rolls 10 minutes. Drizzle icing lightly while warm, not hot. This roll is about nutty depth, not sweetness.