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
dough

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:



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