Why I’ll Love This Recipe

I love how these cinnamon rolls combine familiar comfort with bold, nutty flavors. The black sesame filling adds depth and richness, while the matcha glaze brings a light, slightly earthy sweetness that perfectly balances every bite. I also enjoy making these rolls for special occasions because they look impressive without being overly complicated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough

All-purpose flour
Granulated sugar
Instant yeast
Warm milk
Unsalted butter
Egg
Salt

For the Black Sesame Filling

Black sesame paste
Brown sugar
Ground cinnamon
Unsalted butter, softened
A pinch of salt

For the Matcha Glaze

Powdered sugar
Matcha powder
Milk
Vanilla extract

Directions

I prepare the dough by mixing the flour, sugar, yeast, salt, milk, egg, and butter until a smooth, elastic dough forms.
I let the dough rise until it doubles in size.
I mix the black sesame paste with the softened butter, brown sugar, cinnamon, and salt until smooth.
I roll the dough into a large rectangle and spread the filling evenly across the surface.
I roll the dough tightly into a log and slice it into equal portions.
I arrange the rolls in a greased baking dish and let them rise again until puffy.
I bake the rolls until golden brown and fully cooked.
While the rolls cool slightly, I whisk together the powdered sugar, matcha powder, milk, and vanilla until smooth.
I drizzle the matcha glaze generously over the warm cinnamon rolls before serving.

Servings and Timing

Servings: 12 rolls
Prep Time: 30 minutes
Rise Time: 1 hour 30 minutes
Bake Time: 25 minutes
Total Time: Approximately 2 hours 25 minutes

Variations

I add chopped toasted black sesame seeds for extra crunch.
I mix cream cheese into the matcha glaze for a richer topping.
I include chopped walnuts or pecans in the filling for added texture.
I replace the cinnamon with cardamom for a different warm spice profile.
I sprinkle toasted sesame seeds over the glaze for an elegant finish.

Storage/Reheating

I store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, I freeze individual rolls for up to 2 months. When I’m ready to enjoy them again, I warm each roll in the microwave for about 20 to 30 seconds or heat them in a 300°F (150°C) oven for 8 to 10 minutes until soft and warm.

FAQs

Can I make the dough the night before?

Yes. I prepare the rolls, place them in the baking dish, cover them tightly, and refrigerate them overnight before baking the next day.

Can I use black sesame seeds instead of black sesame paste?

Yes. I simply grind toasted black sesame seeds into a fine powder or paste before mixing them into the filling.

What type of matcha works best for the glaze?

I prefer culinary-grade matcha because it provides excellent flavor and vibrant color while baking.

Can I freeze the baked cinnamon rolls?

Yes. I let the rolls cool completely before freezing them. I usually glaze them after reheating for the freshest flavor.

How do I keep the rolls soft?

I avoid overbaking them and store them in an airtight container as soon as they have cooled. Reheating briefly before serving also helps restore their soft texture.

Conclusion

I love making these Black Sesame Cinnamon Rolls with Matcha Glaze whenever I want a creative twist on a classic favorite. The soft, fluffy dough, rich nutty filling, and vibrant matcha glaze create a bakery-worthy treat that feels both comforting and elegant. Whether I serve them for brunch, a holiday gathering, or an afternoon snack, these cinnamon rolls are always a memorable addition to the table.

Black Sesame Cinnamon Rolls with Matcha Glaze

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Black Sesame Cinnamon Rolls with Matcha Glaze are soft, fluffy rolls filled with a rich black sesame cinnamon mixture and topped with a smooth, earthy matcha glaze. This bakery-style treat is perfect for breakfast, brunch, dessert, or special occasions.

Author: Laura
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes
Yield: 12 rolls
Category: Breakfast
Method: Bake
Cuisine: Fusion
Diet: Vegetarian

Instructions

Mix the flour, sugar, yeast, salt, warm milk, egg, and butter until a smooth, elastic dough forms.
Cover and let the dough rise until doubled in size, about 1 hour.
Combine the black sesame paste, softened butter, brown sugar, cinnamon, and salt until smooth.
Roll the dough into a large rectangle and spread the filling evenly over the surface.
Roll the dough tightly into a log and slice into 12 equal rolls.
Arrange the rolls in a greased baking dish, cover, and let rise until puffy, about 30 minutes.
Bake at 350°F (175°C) for about 25 minutes, or until golden brown and cooked through.
Whisk together the powdered sugar, matcha powder, milk, and vanilla extract until smooth.
Allow the rolls to cool slightly, then drizzle generously with the matcha glaze before serving.

Notes

Add toasted black sesame seeds to the filling for extra crunch.
Mix cream cheese into the glaze for a richer topping.
Chopped walnuts or pecans make a delicious addition to the filling.
Prepare the rolls the night before and refrigerate before the second rise for easy morning baking.
Store leftovers in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator. Freeze for up to 2 months.

Nutrition

Serving Size: 1 roll
Calories: 390 kcal
Sugar: 23 g
Sodium: 230 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 38 mg