Soft Cinnamon Rolls with Sesame

Method25 steps

1. 1

   Step 1: Weigh out the one 40 g dough-sugar supply. Measure 1 teaspoon from it into a small bowl for activating the yeast, and keep all the actual remaining sugar for the flour mixture.

   Uses 40 g sugar (3 tbsp and 1 tsp), divided

2. 2

   Step 2: Warm the 135 ml dough milk to 100–110°F, just warmer than body temperature. About 30 seconds in a microwave is a guide; check the temperature before adding yeast so the milk is warm rather than hot.

   Uses 135 ml whole milk, for dough

3. 3

   Step 3: Add the reserved 1 teaspoon sugar and 7 g active dry yeast to the warm milk. Let sit for 5 minutes, until bubbles show that the yeast is active.

   Activate dry yeast · 5 minUses warm dough milk · 1 tsp sugar from the measured 40 g supply · 7 g active dry yeast (2 tsp / 1 packet)

4. 4

   Step 4: While the yeast activates, mix the 300 g bread flour, 4 g dough salt and all the actual remaining dough sugar in the mixer bowl.

   Uses 300 g bread flour (2 1/3 cups) · 4 g salt (source guide: 1/2 tsp) · actual remaining dough sugar after the teaspoon draw

5. 5

   Step 5: When the yeast mixture is bubbly, add it to the flour mixture. Add the 75 ml cream, 1 large egg, 2 tablespoons melted-and-cooled dough butter and 2 tablespoons dough sesame paste. Stir just until everything comes together, cover the bowl and let rest for 20 minutes.

   Rest combined enriched dough · 20 minUses activated yeast, warm milk and reserved sugar · flour, dough salt and remaining sugar mixture · 75 ml heavy cream (1/3 cup) · 1 large egg · 2 tbsp unsalted butter, melted and cooled, for dough · 2 tbsp toasted Chinese sesame paste, for dough

6. 6

   Step 6: Fit the dough hook. Start on low and increase gradually to the appropriate kneading speed for your mixer (the author used setting 6 of 10 on a KitchenAid). Knead for 10–12 minutes, until very smooth, soft and slightly tacky without sticking to your fingers. A small stretched piece should form a thin translucent windowpane.

   Uses rested enriched sesame dough

7. 7

   Step 7: Lightly oil a large bowl and place the kneaded dough in it. Cover and let rise for 50–70 minutes, until doubled in size. Make both fillings during this rise.

   First dough rise · 70 minUses smooth kneaded dough · Oil, just enough to lightly grease the proofing bowl

8. 8

   Step 8: Mix the separate 4 tablespoons softened filling butter and 3 tablespoons filling sesame paste until smooth.

   Uses 4 tbsp unsalted butter, softened, for filling · 3 tbsp toasted Chinese sesame paste, for filling

9. 9

   Step 9: In another bowl, mix the 150 g dark brown sugar, 1 1/2 tablespoons cinnamon powder and 1/8 teaspoon filling salt.

   Uses 150 g dark brown sugar (3/4 cup) · 1 1/2 tablespoons cinnamon powder · 1/8 tsp salt, for filling

10. 10

    Step 10: Line a 13 × 9-inch (33 × 23 cm) baking pan with parchment.

11. 11

    Step 11: Once doubled, press the air out of the dough. Lightly dust the work surface with extra flour and shape the dough into a rough rectangle.

    Uses doubled enriched dough · Extra flour, as needed to lightly dust the work surface

12. 12

    Step 12: Roll to a 17 × 13-inch (43 × 33 cm) rectangle. Trim and discard ragged edges to make an even sheet.

    Uses degassed dough rectangle

13. 13

    Step 13: Spread the butter-sesame filling in a thin even layer over the dough, leaving a narrow uncoated strip along the far long edge for sealing.

    Uses rolled dough sheet · butter-sesame filling

14. 14

    Step 14: Sprinkle the prepared cinnamon-sugar mixture evenly over the sesame filling.

    Uses dough sheet spread with butter-sesame filling · cinnamon-sugar filling

15. 15

    Step 15: Roll up tightly along the 17-inch (43 cm) side to form a long log, finishing at the uncoated sealing edge. Place seam-side down and press gently to seal.

    Uses filled dough sheet

16. 16

    Step 16: Trim ragged ends if needed. Mark the log into four equal quarters, then divide each quarter into three equal pieces, giving 12 rolls in total. Cut at the marks and arrange the rolls evenly in the lined pan in 4 rows of 3.

    Uses sealed filled dough log

17. 17

    Step 17: Cover the pan and let the shaped rolls rise again for 30 minutes. They should look puffier; the second increase is less dramatic than the first because the dough is filled.

    Second rise of shaped rolls · 30 minUses twelve shaped cinnamon rolls in the pan

18. 18

    Step 18: During the second rise, preheat the oven to 350°F (176°C). Remove the pan covering before baking.

19. 19

    Step 19: Bake the risen rolls on the middle rack for about 25 minutes, until golden brown on top and fully cooked in the center. Make the glaze while they bake.

    Bake cinnamon rolls · 25 minUses risen twelve-roll batch

20. 20

    Step 20: Whisk the 1/2 cup confectioners sugar, separate 3 teaspoons glaze milk and 1/2 teaspoon glaze sesame paste into a runny glaze.

    Uses 1/2 cup confectioners sugar · 3 tsp whole milk, for glaze · 1/2 tsp toasted Chinese sesame paste, for glaze

21. 21

    Step 21: Let the baked rolls rest for 5 minutes before adding glaze or serving.

    Rest baked rolls · 5 minUses freshly baked rolls

22. 22

    Step 22: Drizzle as much of the one prepared glaze batch as you like over the rested rolls. A thin drizzle is enough if you prefer less sweetness; some glaze may remain unused.

    Uses rested baked rolls · desired portion of prepared glaze

23. 23

    Step 23: Serve the finished rolls warm while the interiors are soft. Allow the very hot cinnamon filling to cool enough to eat comfortably.

    Uses finished cinnamon rolls selected for immediate serving

24. 24

    Step 24: If keeping rolls for later, cool briefly and refrigerate them in a covered airtight container at 40°F (4°C) or colder within 2 hours, or within 1 hour above 90°F (32°C). Use within 1–2 days. Rewarm a refrigerated roll in the microwave, using the author’s 10 seconds as an initial guide, or in a 350°F (176°C) oven until warm throughout. Keep unused milk glaze refrigerated as well.

    Uses finished rolls selected for short refrigerated storage · unused milk glaze, if any

25. 25

    Step 25: For longer keeping, freeze cooled rolls in a sealed freezer bag with excess air removed, up to 1 month for quality. Reheat the frozen rolls directly in a 350°F (176°C) oven for about 10 minutes, until warm throughout; do not add the short-storage microwave route as another required reheating stage.

    Warm frozen rolls in oven · 10 minUses finished rolls selected for frozen storage