These matcha black sesame rolls with tangerine glaze put a new spin on the traditional cinnamon rolls.
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.
How about we switch up the dough flavor as well as the filling flavor?!
Matcha Bread Rolls
These matcha black sesame rolls use matcha yeasted dough filled with sweetened black sesame.
I love the combination of matcha and black sesame.
Matcha Dough
When it comes to baking with matcha, it’s important to choose the right matcha!
There are hundreds of different matcha powders available.
Use bright green, high quality matcha in order to achieve a vibrant green color and clean, earthy flavor.
The dough is your standard enriched dough with the addition of matcha powder.
The sweet and slightly grassy matcha notes work well with the nuttiness of black sesame.
Enhanced with the brightness of fresh tangerine, these rolls are such a delight.
What does black sesame taste like?
If you’ve never had black sesame, it tastes really nutty.
It’s almost like a peanut butter kind of nutty, but toastier in flavor.
Black sesame is popular in Asian desserts.
Some of my favs include: black sesame ice cream, black sesame cupcakes, and black sesame shortbread cookies.
Black sesame flour (or powder) is available at Asian markets. 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’s also readily accessible online.
Black sesame is popularly paired with red bean or matcha.
Matcha Black Sesame Rolls with Tangerine Glaze
Ingredients
Matcha Dough:
- ½ cup water
- 2 ¼ teaspoon active dry yeast
- ¼ cup + 1 Tablespoon granulated sugar
- ½ cup whole milk
- 2 large eggs
- 1 teaspoon fine sea salt
- 4 cup all-purpose flour
- 2 Tablespoon matcha powder
- 5 Tablespoon unsalted butter,, room temperature
Black Sesame Filling:
- ½ cup unsalted butter
- ¼ cup black sesame powder*
- ⅓ cup + 2 Tablespoon granulated sugar
- 1 Tablespoon tangerine zest, , or orange zest
Tangerine Glaze:
- ¾ cup powdered sugar
- 2 Tablespoon tangerine juice
- pinch of fine sea salt
Instructions
- Matcha Dough: Sprinkle yeast over warm water. Add 1 Tbsp sugar and stir to combine. Let sit for 5 minutes to allow mixture to bubble and activate.
- In the bowl of a stand mixer, whisk together yeast mixture, remaining 1/4 cup sugar, milk, and eggs.
- In a large bowl, whisk together flour, matcha powder, and salt. 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 cleans the sides of the bowl. If dough is too sticky, add additional flour 1 Tbsp at a time until desired consistency is achieved.
- 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.
- Punch down risen dough. Transfer to a lightly floured working surface. Roll dough into a 20 x 14-inch rectangle.
- Black Sesame Filling: Spread softened butter over rolled dough. In a small bowl, mix together black sesame powder and granulated sugar. Distribute black sesame sugar over dough. Sprinkle tangerine zest on top.
- Roll dough into a tight log with long edge facing you. Slice the log into 12 equals parts.
- Assembly: Lightly grease two giant 6-cup muffin pans. Place slices into prepared muffin tin. Cover with plastic wrap and let rolls rise for 30-45 minutes until rolls expand to fill the muffin tin. Preheat oven to 350℉.
- Remove plastic wrap and bake rolls for 35-40 minutes until golden brown and the internal temperature of the bread hits 190℉. Let rolls sit in muffin tin for 5 minutes before unmolding.
- Tangerine Glaze: In a bowl, combine powdered sugar, tangerine juice, and salt. Mix until smooth. Drizzle over warm rolls and serve immediately.
Notes
- Black sesame powder (also called black sesame flour) can be found at Asian markets, health stores, and Amazon.com
- I used two of these giant 6-cup muffin pans to bake the bread rolls.
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!