Black sesame buns with peanut caramel
These buns combine the ever-beloved cinnamon roll with the flavor profiles of tang yuan (a chinese mochi-like dumpling dessert) — black sesame on the inside and a slightly salty peanut caramel on top! Do these count as breakfast or dessert? IMO they’re both!
For the dough, recipe from Sally’s Baking Addiction:
- 2 3/4 cup AP flour (344g)
- 1/4 cup granulated sugar (50g)
- 1/2 tsp salt
- 3/4 cup whole milk
- 3 tbsp unsalted butter, melted
- 2 1/4 tsp active dry yeast
- 1 large egg
Black sesame filling:
- 3 tbsp unsalted butter, softened
- 3 tbsp brown sugar
- 3 tbsp toasted black sesame powder (you can find these premade but I ran out, so I toasted some black sesame seeds and blended them up to make my own)
- 2-3 dashes of cinnamon powder
- pinch of salt
Peanut caramel:
- 1/4 cup peanut butter
- 2 tbsp maple syrup
- 1 tbsp coconut oil
- splash of vanilla extract
- pinch of salt
To make:
- whisk flour, salt, and sugar together
- heat milk in microwave until it reaches 105-115F, then whisk in the yeast and melted butter
- combine this with the dry ingredients along with the egg
- knead dough until mostly smoothe and let rest covered for 10 minutes
- in the meantime, combine everything together to make the black sesame filling
- after 10 mninutes, roll out dough into a large rectangle and spread black sesame filling on top
- roll it up and cut into ~10-12 rolls
- add to a cake pan and cover with a kitchen towel and let rise for 60-90 minutes until double the size (I usually put it in my oven where it’s a little warmer)
- bake at 375 for 24-27 minutes until golden brown
- to make the salted caramel, combine all the ingredients together in a nonstick pan and heat on low until it bubbles
- drizzle peanut caramel over freshly baked black sesame buns and enjoy!