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Black Sesame Sticky Buns
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Makes 8 3-inch rolls (8 servings) 1x
Time 8-12 hours for the jumpstarter; about 3 hours intermittent activity to mix and fold the dough; and about 1 and a half hours to fill, roll, cut, rest, and bake the rolls
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Ingredients
- 1 batch Bittman Bread Cinnamon Roll dough, omitting the turbinado sugar in the original recipe for the filling and topping that follows. Prepare those after the fourth fold.
- 8 tablespoons (113 g) butter, melted
- 1 cup (213 g) brown sugar
- 4 teaspoon (10g) ground cinnamon
- 3 tbsp (63 g) honey
- 1 tablespoon vanilla extract or vanilla bean paste
- 1/2 cup (71 g) toasted black sesame seeds
Instructions
- For the filling: In a small bowl, stir together 56 grams (4 tablespoons) melted butter, 106 grams (1/2 cup, packed) brown sugar, and 10 grams (4 teaspoons) of cinnamon.
- For the topping: Line a 10” cast iron skillet, springform pan, or baking dish with enough parchment paper to leave about 2” of overhang. Crumpling up the parchment before lining the baking dish helps it lay flat.
- Place 56 grams (4 tablespoons) butter, 106 grams (1/2 cup) brown sugar, and 63 grams (3 tablespoons) honey in a small saucepan over medium heat until butter has melted and sugar has dissolved. Remove from the heat and stir in 1 teaspoon vanilla. Pour into the prepared pan, then sprinkle 71 grams (1/2 cup) sesame seeds evenly across the top.
- Roll out & bake: On a wet work surface and with wet hands, press the dough into a rectangle, about 14 x 9”, then dollop spoonfuls of the cinnamon filling evenly over top. Use your fingertips to gently spread the filling over the dough. Starting with the longest side, roll the dough into a tight jelly roll, use a dough scraper to assist if needed. Place the log seam side down and cut crosswise into 8 rolls. Place the rolls, cut side up, in the pan on top of the sesame seeds. Cover and let rest for 15-30 minutes, until they puff a bit.
- Bake: Cover the pan with foil and place in a cold oven. Set the oven to 400°F. After 30 minutes, remove the foil and cook for an additional 15 to 20 minutes, until an instant-read thermometer reads 200°F in the thickest part of the roll. Carefully invert onto a plate. Serve warm.