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!

black sesame buns with peanut caramel

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
rolling black sesame buns
un-proofed buns

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!

Other baked goods to make: