Matcha Black Sesame Rolls

Pair the nuttiness of black sesame with the earthiness of Matcha in these Matcha Black Sesame Rolls for an Asian inspired take on the classic cinnamon roll!

Makes 8 rolls.

An original recipe prepared for us by Sift & Simmer.


    Matcha Rolls

    • 2 cups all purpose flour
    • ½ cup warm whole milk
    • 2 Tbsp granulated sugar
    • 1 tsp active dry yeast
    • ¼ tsp sea salt
    • 2 Tbsp avocado oil
    • ¼ cup beaten egg
    • ½ tsp vanilla
    • 2 tsp Aiya Culinary Grade Matcha, sifted

    Black Sesame Filling

    • 2 Tbsp white sesame tahini (sesame paste)
    • 4 Tbsp granulated cane sugar
    • 2 Tbsp black sesame powder

    Matcha Glaze

    • 1 tsp Aiya Culinary Grade Matcha, sifted
    • 4 tsp icing sugar
    • 1 splash whole milk


    Matcha Rolls

    1. In a small bowl, combine together the warmed milk, sugar, and yeast. Leave it aside for a few minutes until bubbly.
    2. In a stand mixer bowl, add in the flour, yeast mixture, salt, oil, egg, vanilla and Matcha. Knead on low-medium speed until the dough comes together and is shiny, about 6-7 minutes. If it’s too sticky, add in a little bit of flour. Try not to add in too much flour.
    3. Transfer the dough into a lightly greased bowl and cover with a towel and leave to double in size in a warm location. Depending on the temperature of your room, it may take anywhere from 90 minutes to 2 or 3 hours.

    Black Sesame Filing

    1. In a small bowl, combine together tahini, sugar, and black sesame powder. The mixture will be quite thick. If it’s too thick, add in a little bit of the oil from the tahini to help loosen. Set aside.
    2. Once the dough has risen, deflate the dough and transfer to a work surface dusted with a little flour. Use a rolling pin to roll it into a rectangle 15″ by 10″ in size.
    3. With the long edge facing you, spread the black sesame filling evenly on the dough using an offset spatula. Carefully roll up the dough into a log. Divide and cut into 8 even pieces.
    4. Place the pieces cut side up (with the swirl showing) onto a 8″ or 9″ circular baking pan. Place a piece of plastic wrap over top and leave to double in size in a warm location.
    5. Preheat oven to 350F.
    6. Once dough has risen, bake at 350F for 25 minutes. Cover with foil for the last 5 minutes of the bake if the tops are browning too quickly.
    7. Remove from the oven and let cool on a cooling rack. Cool completely before adding the Matcha glaze.
    8. Best eaten on the day it’s made, however, it can be covered and stored at room temperature for up to 2 days, unless unglazed. Gently reheat in the microwave prior to serving.


    Click below to purchase the Culinary Grade Matcha used in this recipe: