I never expected a single public holiday to represent such freedom. Quite loving this mind shift, this change of tide, in the sense that I now savour small things like this. Like a short breather in between a long-range marathon. After all this time, I still get excited about writing blog posts for you guys, and creating different, easy-to-make (usually) recipes on all things breakfast and sweets. So it feels good to finally getting round to blabbering a little bit more in the morning. Indeed, I wouldn’t mind some pipette work in the lab, mind to matter, but days away from its calming sterility call for things I love most– drawn-out bouts of journalling, reading, watching, feeling, thinking, loving. With lots of coffee and tea, of course.
Back in my first term at college, I modified a recipe for eggless cinnamon rolls out of pure circumstance. I didn’t wish to make them specifically for a vegan friend, though these turn out to be quite the treat if you do wish to make it vegan (simply change the milk and butter you use), and one wouldn’t be able to tell the difference anyway. The crunch of the black sesame pressed into a cinnamon-sugary-sweet filling is heaven in this one. The dough itself is satin and fluff, easy to tear and almost melt-in-your-mouth.
Black sesame cinnamon rolls, stuffed with a cinnamon sugar sesame filling, topped with a classic cream cheese frosting.
I’ve talked about these already in my first post on the recipe, so do go check it out, especially for some side profile sass and another cute flavour approach. The black sesame in this one elevates the humble bun’s sophistication, and adds several health benefits to something that’s not exactly the most healthful breakfast (ha). Rich in iron, calcium, zinc and B vitamins, just a sprinkling of the seeds lends quite a boost to your day’s nutritional profile. I’m not trying to deceive myself or any of you into thinking these are actually good for you, but hey, the sprinkle is still something, and it’s intriguing and fun to think about, at least to me.
Black Sesame Cinnamon Rolls (makes 9 mini rolls)
For the dough:
2 1/4 tsp instant yeast
1 cup (240ml) milk– I used a mix of almond and whole
45g (3.5 tbsp) butter
250g (around 1 3/4 cups) plain flour, plus more for sprinkling on counter before kneading
3 tbsp black sesame powder, which you can usually buy from your local oriental store
pinch of salt+1 tbsp sugar
Vegan version: use a plant-based milk (almond/rice/soy) in place of regular milk, and vegan butter (Earth Balance)
For the filling:
45g (3.5 tbsp) butter, softened to room temperature
3 tbsp black sesame powder
large handful black sesame seeds
7 tbsp sugar mixed with 2 tbsp ground cinnamon
For the glaze:
50g icing sugar, sifted
25g cream cheese, softened
2-3 tbsp cream
Dough: In a microwave-safe bowl or in a saucepan over low heat, heat together the milk and butter until the butter has melted and the mix is warm (not scalding) to touch. Pour the mix into a larger bowl, then sprinkle on the yeast on one side of the bowl, and the salt and sugar on the opposite side. Wait 5 minutes, then add a half cup of flour at a time, stirring with a wooden spoon between each addition, followed by the black sesame powder. Once the dough is too thick to stir, transfer to a lightly floured counter and knead for 2 minutes. The final result should be a smooth, rather taut ball of dough, so you may need slightly more or less than the aforementioned quantity of flour. Briefly grease the same bowl, pop the ball of dough in and let it rise until it doubles in size–around an hour. At this point, preheat your oven to 176C (350F) and liberally grease an 8×8-inch pan.
After the dough has risen, lightly flour your counter again and turn the dough out onto the counter. Roll it out into a half-inch thick rectangle. Brush on (I just used my hands here) the butter that’s softened to room temperature, then sprinkle on the cinnamon-sugar mix, black sesame powder and black sesame seeds. Tightly roll the dough from the long end, so you end up with a long, pale tube of dough. Place the roll seam side down, and using a serrated knife, cut your tube into 8-9 rolls, each around 1.5 inches thick. Place them into the greased square pan. Cover the pan with foil to avoid over-browning and place inside your preheated oven. Bake the rolls for 20-25 minutes.
While they’re baking, mix together the ingredients for the glaze in a small bowl. Once the rolls have finished baking, leave to cool for 10 minutes, then go ahead and glaze the heck out of them. Sprinkle on some black sesame seeds to top. These rolls are best eaten immediately or at least the day they’re made, however you can keep them for the next day and microwave them to revive a bit of tenderness.