Mini Black Sesame Cinnamon Rolls w/ Matcha Crème Fraîche Glaze
The recipe was adapted from Tastes of Lizzy T & Hummingbird High.
Servings 48 rolls
Ingredients
For the Dough:
- 1 cup warm whole milk (about 110 degrees Fahrenheit)
- 2½ teaspoons active dry yeast
- 2 large eggs
- 1/3 cup unsalted butter, melted
- 4½ cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup white sugar
For the Filling:
- 1/4 cup black tahini I use the Kevala brand you can find at Whole Foods!
- 1/4 cup crème fraîche
- 1 cup packed dark brown sugar
- 1 tablespoon ground cinnamon
To Pour Over Risen Rolls:
- 1/2 cup heavy cream
For the Glaze:
- 2 cups powdered sugar, sifted
- 2 teaspoons matcha powder, sifted
- 1/4 cup crème fraîche
- 1/4 cup heavy cream
- 2 tablespoons toasted black & white sesame seeds, for topping
Instructions
For the Dough & Filling:
- Gently warm the milk to 110°F (lukewarm bath temp.). You can microwave the milk for about 1 minute and 10-15 seconds to do so. Pour milk into a large bowl with the yeast and 2 teaspoons of sugar. Stir and let sit until bubbles form and yeast is activated.
- Stir in remaining sugar, eggs, salt and melted butter.
- Add the flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
- Scrape the dough off the beater blade and remove it. Attach the dough hook.
- Beat the dough on medium speed for 5-7 minutes or until the dough is elastic and smooth. **The dough will be tacky and will still be sticking to the sides of the bowl. That’s ok! Don’t be tempted to add more flour at this point.
- Spray a large bowl with cooking spray.
- Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. Cover the bowl with a towel or plastic wrap.
- Set the bowl in a warm place and allow the dough to rise until doubled in size, about 1 hour.
- While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the tahini, crème fraîche, brown sugar and cinnamon, mixing until well combined. Set aside.
- Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
- Flour a rolling pin and roll the dough to about a very large rectangle (about 26″x18″ if you can get it that big).
- Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
- Use a pizza cutter to cut the rectangle in half lengthwise. Then, cut 1" strips in the opposite direction. You should end up with about 40-48 strips.
- Roll up each strip into a small roll, jelly roll style and place the rolls in 2 greased 9×13 baking pans.
- Cover the pan and allow the rolls to rise for 20 minutes or until nearly double in size.
- While rolls are rising, preheat the oven to 350°F.
- Warm the heavy cream until the chill is off. Don’t make it too hot…you just don’t want it cold. It should be warm to the touch.
- Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
- Bake 2 trays on top shelf of oven for about 20-25 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. If the rolls are getting too browned on top, cover loosely with a piece of foil.
For the Glaze:
- Combine crème fraîche and heavy cream in a medium bowl. Add matcha and 2 cups of confectioners' sugar all at once and whisk until fluffy and of drizzling consistency.
- Use immediately to drizzle on top of each cinnamon roll while the rolls are still warm, using a rubber spatula or butter knife to spread out the glaze. Sprinkle with toasted sesame seeds.