Call me crazy, but I’ve never been attracted to sticky cinnamon buns. I blame the fact that I didn’t grow up eating them, and that I enjoy cinnamon only in moderation.
The dreamy combination of matcha and black sesame has long been haunting me, and I’ve been searching for the right shape in which to marry them. After seeing yet another beautiful photo of glazed cinnamon rolls somewhere in the social media sea, I was inspired to join my two key ingredients in this green and black treat.
I went with a spelt dough and a very simple toasted black sesame filling. For the glaze, I utilized miso, following the logic that ingredients from the same part of the world go well together. Turns out that matcha, sesame and miso are the perfect trio from the East. The buns came out to be satisfying on so many levels – soft, moist dough with subtle notes of matcha, followed by a chewy, fragrant filling, and complete with the sweet and sour, slightly salty glaze – it’s a heavenly combination.
And just for fun, I’ve included a timelapse iPhone video of the whole process, I think that somehow these rolls seem less daunting after you see how they are made.
P.S. I finally made a Pinterest account (late bloomer, I know) – see it here.
Black Sesame Matcha Rolls with Miso-Lemon Glaze
Note: It’s important to refrigerate full-fat coconut milk the night before for the miso glaze. I found that organic Thai coconut milk is the most reliable type for separating fat from water after overnight refrigeration.
for the matcha dough (adapted from Laura and here)
1 1/2 teaspoon active dry yeast
3/4 cup unsweetened plant based milk – almond, hemp, coconut, etc.
4 tablespoons coconut oil – divided, plus more for oiling the bowl
2 tablespoons cane sugar
2 cups light spelt flour
1/2 teaspoon sea salt
2-3 tablespoons matcha powder
to make the dough
1. Line 8-10 inch baking dish with parchment paper, extending it to the sides (a cast iron pan would work well here).
2. Warm up milk with coconut oil and sugar in a small saucepan over medium heat. Stir until coconut oil is melted and incorporated into the milk and sugar is dissolved. The mixture should be warm to the touch, about 105F. Let it cool if it feels hot. Add yeast and leave it to foam for about 5 minutes.
3. Meanwhile, mix flour, salt and matcha in a medium mixing bowl. Add foamy milk to the flour and stir to incorporate. Knead on a floured surface for about 5 minutes. Leave to rise in warm place in an oiled bowl covered with plastic wrap. The dough should double in size in a about 40 minutes.
for the sesame filling (adapted from Cynthia)
1 1/2 cup black sesame seeds (I like these)
1/3 cup honey
Preheat oven to 350 F. Spread sesame seeds on a baking sheet and toast for 7 minutes. Place them in a food processor and grind into a paste. Add honey and continue to mix until smooth.
to assemble and bake the rolls
1. Roll the dough on a floured surface into a rectangle roughly 11 by 14 inches in size. Brush the entire surface with remaining 2 tablespoons melted coconut oil. Evenly spread sesame filling over the dough.
2. Roll up the dough from the longer side of the rectangle. Seal the sides. Cut into 8-10 even pieces. Arrange them in the prepared parchment covered baking dish/pan. Cover with plastic wrap, let rise for 1 hour.
3. Preheat oven to 375F. Bake for 20 minutes or until slightly golden. Let cool before glazing.
for the miso-lemon glaze
4 tablespoons coconut fat (see below)
1 tablespoon plus 1 teaspoon sweet or light miso paste
2 tablespoons plus 1 teaspoon honey
zest of 1 lemon
2 teaspoons lemon juice
2 teaspoons coconut water from the can – plus or minus (see below)
1. Place a can of full fat Thai coconut milk into the refrigerator the night before. The coconut fat should separate from the water and accumulate on top.
2. Make the glaze right before you’re ready to glaze the rolls, which should be at room temperature. Scoop 4 tablespoons of fat into a small mixing bowl, add miso paste and honey and mix until smooth.
3. Add lemon zest and juice, mix and add coconut water from the same can of coconut milk. The amount of coconut water will differ depending on the types of milk, honey and miso paste, so add 1/2 to 1 teaspoon at a time and watch for consistency. The glaze should be thick but pourable.
4. Pour the glaze over the rolls and enjoy!
kristie {birch and wild} says
Whoa!!!!!! I don’t usually use that many exclamation points, but I couldn’t help myself because these looks absolutely incredible! Miso glaze?! You blew my mind.
Anya says
Thank you Kristie, they are worth a try :)
Jodi says
When I read the title – I was like – say whaat? But as I scrolled down I started drooling! I am in love with these buns! I did, however, grow up on traditional cinnamon buns, and while they will always hold a special place in my heart I love experimented with new flavors. Love this combination, anything with sesame + honey gets my heart pounding! Just perfect x
Anya says
Thank you Jodi!
valentina | sweet kabocha says
I’ve never tried cinnamon buns – here in Italy they’re almost unknown – but I love seeing different versions of this dessert, and yours….wow, it’s amazing!
Anya says
Thank you Valentina, we don’t really have them in Russia either or at least didn’t when I was growing up.
Natalia says
Mmmm, black sesame+ matcha! this sounds so good, even if I love poppy seeds so much! Love that you always put all the colors from the world in your recipes!
Anya says
Thank you Natalia :)
Aleksandra says
I’m in love with these. I often make poppy seed buns and they also happen to go well with a lemon glaze, but this combination is so amazing. I’ll have to try this very soon. Thank you for sharing. Inspirational as always!
Anya says
Aleksandra, I love poppy seed buns! These are a very tasty close relative :)
Chaucee says
This is so interesting! I grew up on cinnamon buns, but I can’t say I crave them all the time. Gotta try these as a new alternative! Thanks for sharing.
Maikki says
Lovely recipe! I’m fond of everything made of matcha and/or black sesame seeds :)
Lotta says
Looks great! I love sesame seeds and miso so this is a recipe I have to try!
Vicky says
I love your blog. When I saw this recipe this morning, i couldn’t help but rush to my favourite supermarket and get started. I took them from the oven an hour ago, and i have already eaten three… Incredibly tasty.
Thanks so much!! :)
Anya says
Vicky, I am so glad you enjoyed them! Made my day.
Anne says
J’ai découvert les cinnamonrolls la semaine dernière aux USA. Cette version me plait encore davantage, reste à trouver les graines de sésame noires…
Jyotsna Ramachandran says
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13 bestselling books on Gluten Free living are on a flash sale. Most of them are discounted to $0.99. I’m sure you’ll find some of them useful :)
Catherine says
I would definitely use an adzuki filling instead of sesame, I am so found of adzuki bean paste!These buns are beautiful as the green color reminds that spring is coming…
Matcha madness says
Hi, we really loved your recipe. I taken the liberty to share it in my blog post and link back to you. If there is any possible way we can work together please let me know, Enzo’s Private Selection sells organic Matcha on Amazon.
The Obnoxious Vegan says
I have looked at this recipe a few times and I have been called back to remind myself to make them. I love how you have taken something so traditional and made it completely new. I love miso, I love coconut and I love sesame and you’ve put them all together. The only thing holding me back is the lack of black sesame seeds here…. xo – H