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Black Sesame Espresso Sweet Rolls

Sweet and nutty black sesame seeds are the star in these sweet rolls! A buttery soft brioche dough with notes of honey and espresso is filled with sweet and nutty black sesame sugar and topped with a caramel like espresso glaze. Perfect for chilly January mornings, these rolls are no more difficult than a cinnamon roll, but so much more complex and just plain tasty.
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Prep Time 1 hour
Cook Time 20 minutes
Rising Time 3 hours
Total Time 4 hours
Servings: 12 rolls
Ingredients Method

Ingredients
  

Dough
  • 4 cups all purpose flour
  • ½ teaspoon cinnamon
  • 1 teaspoon espresso powder
  • 1 Tablespoon active dry yeast
  • ½ teaspoon salt
  • ¾ cup whole milk warmed to 110℉ in the microwave
  • 2 Tablespoons honey
  • ½ cup salted butter melted and slightly cooled
  • 3 large eggs at room temperature, lightly beaten
Filling
  • ½ cup black sesame seeds
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup unsalted butter melted
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract
Espresso Glaze
  • ¼ cup salted butter
  • 2 Tablespoons maple syrup
  • 2 teaspoons espresso powder
  • ½ cup confectioners sugar
  • 2 Tablespoons heavy cream

Method
 

Make the dough
  1. In large mixing bowl, whisk together the flour, cinnamon, espresso powder, yeast, and salt. Add the warm milk, honey, melted butter, and eggs and use a rubber spatula or a wooden spoon to combine. The dough should be sticky.
  2. Turn the dough out onto a heavily floured work surface and knead gently for around 2 minutes. This should help bring it together, but it may still be a little sticky. Place the dough in a large greased bowl and cover with a clean kitchen towel. Place in a humid environment to rise for 2 hours, or on the counter is fine.
Make the filling
  1. In the last 20 minutes or so of rising, make the filling. In a food processor, pulse the black sesame seeds and granulated sugar together until the seeds are broken up and you have a grey sugar.
  2. In a medium sized mixing bowl, mix together the sesame sugar, brown sugar, melted butter, espresso powder, and vanilla extract until you have a spreadable paste. Let it sit in the refrigerator for at least 10 minutes to firm up.
Shape the rolls
  1. Grease a 9×13 inch baking pan with butter and set aside. 
  2. On a floured work surface, roll the risen dough into a 10×16 inch rectangle. Spread the black sesame filling in an even layer on top. Slowly and carefully, roll the dough into a 16 inch log. Slice the log into 12 rolls. Arrange the rolls in the previously prepared baking pan. Cover with a clean kitchen towel or cling wrap and let the rolls rise for 1 hour.
Bake
  1. Preheat the oven to 375℉. Bake the rolls uncovered for 20-25 minutes or until lightly browned and hollow sounding when you tap on them. While the rolls cool a little, make the glaze.
Make the glaze
  1. In a small saucepan, melt the butter over medium heat. Once melted, keep cooking until the butter begins to sizzle and foam, and eventually brown. Once browned, remove from the heat and immediately stir in the maple syrup and espresso powder. The syrup will likely splash, so be careful! Stir in the confectioners sugar using a whisk. It might not combine completely yet, that's ok! Finally, whisk in the heavy cream and the glaze should come together. It will be a thin, pourable consistency.
  2. Drizzle the glaze over the warm rolls and serve immediately. Rolls stay fresh sealed at room temperature for up to 4 days.