cinnamon rolls: black sesame & miso

Soft little pillows of salty-sweet umami goodness.

I developed this recipe for black sesame and miso cinnamon rolls because I always have a fridge full of miso tubs, and I love thinking of ways to incorporate it into many foods, both savory and sweet. Miso both supports and shines in a dessert, offering a salty and savory balance to pretty much anything. Miso sticky buns, miso chocolate chips cookies, miso caramel - you name it. I want it all.

Black sesame lends an earthy nuttiness, and I’ve grown fond of experimenting with it this year. As someone who enjoys a nutty flavor, but absolutely hates the texture of nuts (especially in ice creams and candies), I really appreciate black sesame as a substitute!

Together, I feel like the black sesame sort of tames the sharpness of the miso. Paired with the cinnamon, it’s a flavor playground (swings, slides, jungle gyms, everything).

I don’t have any specific recommendations for black sesame seeds or white miso. White miso can be found in most grocery stores. I buy my black sesame seeds online or at Asian grocery stores.

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CINNAMON ROLLS: BLACK SESAME & MISO

Makes: 9-12 Rolls | Prep Time: 45 minutes | Rest Time: 2.5 hours | Cook Time: 30 minutes | Chill Time: overnight (optional)

Dough

• 595 grams all-purpose flour

• 30 grams milk powder

• 1 tsp. kosher salt

• 50 grams light brown sugar

• 340 grams whole milk, warmed (100F - 110F)

• 10 grams active dry yeast

• 3 large eggs, or 150 grams

• 30 grams olive oil (or neutral oil of choice)

Filling

• 113 grams salted butter, softened

• 200 grams light brown sugar

• 2 tablespoons black sesame seeds, coarsely crushed

• 1 tablespoon white miso

• pure vanilla extract (to taste)

• 2 tablespoons ground cinnamon

Brown Sugar Miso Glaze

• 113 grams salted butter, softened

• 150 grams light brown sugar

• 60 grams heavy cream

• 1-2 tablespoons white miso (to taste)

• pure vanilla extract (to taste)

• 120 grams confectioners’ sugar

Garnish

• black sesame seeds

Special Tools

• stand mixer

• small palette knife

• rolling pin

• baking mat (optional)

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INSTRUCTIONS

Make the Dough

1. Warm the milk gently (100-110 F) with a touch of honey or sugar. Stir in the active dry yeast and set the mixture aside until foamy, about 5 minutes.

2. To the bowl of a stand mixer, combine the flour, milk powder, light brown sugar and kosher salt.

3. Using your hand, create a well at the center of the dry ingredients. Pour in the milk and yeast mixture, the eggs and the olive oil. Using a rubber spatula, combine the ingredients until shaggy.

4. Knead the shaggy dough using a dough hook on speed 3 for about 20-25 minutes, or until a soft and supple dough has formed and pulls away cleanly from the sides.

5. Move the dough to a lightly oiled bowl, cover with a tea towel, and allow to rise until doubled.

Prepare the Filling

1. Optional: using a pestle and mortar or plastic bag and rolling pin, crush the sesame seeds until coarse and most pieces are broken.

2. To a small or medium bowl, combine the softened salted butter, white miso, coarsely crushed sesame seeds, light brown sugar, cinnamon and vanilla extract.

3. Using a rubber spatula, combine the ingredients until smooth and spreadable. Adjust with more miso or vanilla to your liking and preferred texture.

4. Set aside while prepping and rolling the dough.

Roll, Fill & Assemble

1. Move the risen dough to a clean and lightly oiled surface. Use your hands to gently push air out of the dough. As you push to expel the air, begin forming a rectangle shape.

2. Take a rolling pin and lightly oil it. Roll the dough into a large rectangle, about 12 x 20 inches. Continue to oil the surface and rolling pin so the dough does not stick.

3. Evenly spread the filling over the dough using a small palette knife or rubber spatula.

4. Once the filling is evenly coated over the dough, begin rolling. Roll from one of the short ends for a tighter roll. For each fold, you want to tuck the dough into itself and gently tug it towards yourself to create a tight spiral.

5. Repeat until you have a massive log. :)

6. Pinch the edge of the log so that it’s secure. Pat the log gently between your hands, pushing from the center toward the edges to even out the thicccness.

7. Gently push the log onto it’s belly, seam side down.

8. Using dental floss (minty fresh is fine) or a large serrated knife, cut the log into 9-12 rolls.

9. Place the rolls into a 9” x 13” baking pan, or onto a lined 13” x 18” sheet tray. Cover loosely with a tea towel and allow to rise again, about 30-45 minutes or until doubled.

A dough tip: the dough is much easier to handle when cold. Prepare the dough and allow it to sit in the fridge overnight (be sure to check on it and expel any excess air). Not only will this improve the flavor of the dough, but it will lead to much cleaner and easier rolling and slicing experience. :)

Bake the Rolls

1. Preheat the oven to 350 F.

2. Bake the rolls for 24-26 minutes, depending on your oven. Internal temp. should read 180-185 F.

3. Allow the rolls to cool while preparing the glaze.

Make the Brown Sugar Miso Glaze

1. To a small saucepan, combine the brown sugar and salted butter. Heat on medium until the butter and sugar have melted.

2. Stir in the heavy cream and bring the mixture to a low boil. Stir gradually so the sugar doesn’t burn, and allow the mixture to boil for a minute.

3. Remove the pan from the heat and pour the mixture into a medium bowl.

4. Stir in the miso and vanilla extract, and allow the mixture to cool for 10-15 minutes. (be sure to taste and see if it needs more miso or vanilla. be mindful more sugar will be added later)

5. Add the confectioners’ sugar, and beat the mixture until thoroughly mixed and lighter in color. I like to use an electric hand mixer, however you can do this by hand with a whisk.

6. The frosting will be glossy and runny.

Glaze the Rolls

Use a large spoon or ice cream scoop to glaze each roll. The glaze will run into the crevices of the roll and down the sides. Top with more black sesame.

Rolls will keep loosely covered at room temperature for up to 3 days. Definitely heat them for 10-15 seconds or more before devouring.

Thank you for reading and supporting!

Channey <3