Soft Cinnamon Rolls with Sesame

Soft cinnamon rolls made with a Japanese milk bread formula to create an airy, fluffy texture with a crispy crust, stuffed with cinnamon sugar and a buttery sesame paste. Using a mixer, they’re easy to put together. And I guarantee you the result is addictively good. Detailed storage and reheating processes are included, but you probably won’t need them since it’s so easy to finish half a dozen of them in one sitting.

Instructions

Prepare the dough

Warm milk to approximately 100-110°F (38°C), about 30 seconds in the microwave. The milk should be warm, just a bit above body temperature. Add 1 teaspoon of sugar and the active dry yeast. Let sit for 5 minutes so the yeast will activate.
While the yeast activates, combine the flour, salt, and remaining sugar in the bowl of your mixer.
Once the yeast is activated, you should see bubbles on the surface of the mixture. Pour it onto the flour mixture. Add the heavy cream, egg, butter, and sesame paste. Stir with a spatula until everything just comes together (do not over stir). Cover the bowl with plastic wrap and let rest for 20 minutes.
Install the dough hook on your mixer (I used a KitchenAid). Start at low speed, then gradually increase to setting 6 out of 10. Knead for 10 to 12 minutes, until the dough is very smooth. Test the dough by pulling a piece of it using both of your hands. It should stretch into a very thin and translucent sheet. The dough should be soft, a bit sticky, but not stick to your fingers.
Grease a big bowl with a thin layer of oil. Place the dough in the bowl. Cover with plastic wrap. Let rise until the dough doubles in size, 50 to 70 minutes.

Prepare the filling

Prepare the filling while resting the dough. Combine the softened butter with the sesame paste in a small bowl. Stir until it forms a smooth mixture.
In a separate bowl, combine the brown sugar, cinnamon powder, and salt. Stir to mix well.

Assemble

Line a 13” x 9” (33cm x 23 cm) baking pan with parchment paper.
Punch the air out of the dough. Transfer it onto a lightly floured working surface. Use your hands to form the dough into a rectangle so it’s easy to roll.
Roll the dough with a rolling pin until it forms a 17”x13” (43cm x 33cm) rectangular sheet. Use a dough cutter or a knife to slice off the irregular edges and discard.
Add the butter sesame paste mixture onto the dough. Use the back of a spoon to spread it out into a thin, even layer. Make sure to leave a thin gap on the top of the long edge without the paste, so it won't spill when you roll up the dough.
Sprinkle the cinnamon sugar mixture evenly over the sesame paste.
Starting at the top of the long side (17” / 43cm), tightly roll the dough towards yourself into a long log. Once fully rolled, make sure the seam is tableside down. Press gently to seal.
Use a sharp knife to cut the dough. Slice off the irregular part on both edges and discard the dough. Score the roll, once in the center, then in the center of the two halves, then 3 times between each quarter. Slice along the scored lines, making 12 cinnamon rolls. Transfer the cinnamon rolls onto the parchment paper, evenly spaced, in a 4 by 3 array.
Cover the baking pan with plastic wrap. Let rise again for 30 minutes.

Bake & garnish

Preheat the oven to 350° F (176° C). Bake the cinnamon rolls on the middle rack for 25 minutes. The top of the cinnamon rolls should turn golden brown, and the inside fully cooked.
Prepare the glaze while the rolls are baking. Whisk together the confectioners sugar, milk, and sesame paste in a small bowl, until it forms a runny glaze.
Once the cinnamon rolls are baked, let rest for 5 minutes. Drizzle the glaze on top of the rolls.

Serve and store

I highly recommend serving the cinnamon rolls when they’re fresh out of the oven and still warm. At this point, they’re super soft inside and crispy on the outside.
Once cooled completely, you can store them in an airtight container on your kitchen counter for 1 to 2 days. Due to the very soft and moist dough, the cinnamon rolls will have dried out a bit by the second day. I usually microwave a roll for 10 seconds or leave it in a 350° F (176° C) oven to warm up before serving.
For longer storage, place the cinnamon rolls in a ziplock bag, squeeze out as much air as possible, and store them in the freezer for up to a month. To reheat, bake the cinnamon rolls at 350° F (176° C) without thawing, until warm throughout, 10 minutes or so.

Ingredients

Dough

Filling