Baking · Rolls
Hojicha Black Sesame Rolls
Oct 26, 2026 · @Amy
Toasty hojicha, nutty black sesame and a pillowy soft dough. These rolls have everything I love about cozy fall baking. This time, I switched up my dough and added a tangzhong starter, a popular Asian baking method that keeps buns incredibly soft and fluffy, even the next day. The roasty hojicha pairs perfectly with the rich black sesame filling, and a swipe of black sesame cream cheese frosting brings it all together.
Since it is spooky season, I added one last touch: jumbo marshmallow ghosts with little hand drawn faces, torched until toasty. They are completely optional, but they make these the cutest Halloween treat on the table.
Makes 9 rolls
20 to 25 minutes bake time
2 to 3 hours rise time
Ingredients
Recipe adapted from Ambitious Kitchen.
Tangzhong
- 1 tbsp all purpose flour
- 5 tbsp water
Hojicha Dough
- 180g milk
- 8g quick rise instant yeast
- 60g granulated sugar
- 57g salted butter, melted and cooled
- 1 large egg plus 1 large egg yolk, at room temperature
- 360g bread flour
- 30g hojicha powder
- Oil for greasing the bowl
Black Sesame Filling
- 57g salted butter, softened
- 120g packed brown sugar
- 3 tbsp black sesame paste
For the Pan
Black Sesame Cream Cheese Frosting
- 250g cream cheese, softened
- 85g powdered sugar
- 3 tbsp black sesame paste
- 1/2 tsp vanilla extract
Optional Ghost Topping
- Jumbo marshmallows
- Red food colouring
Instructions
Tangzhong
1
Whisk the flour and water together in a small pot until smooth. Set it over medium low heat and keep whisking for a minute or two, until the tangzhong turns into a thick, glossy paste and you can see trails from your whisk. Scrape it into a bowl and let it cool completely. This little step is the secret to super soft, fluffy rolls.
Hojicha Dough
2
Heat the milk until it is warm, but not hot. You should be able to dip your finger in without it burning. If it is too hot, it can kill the yeast. Pour it into your stand mixer bowl and sprinkle the yeast on top.
3
Add the sugar, melted butter, egg, egg yolk and cooled tangzhong to the milk, and give it a quick mix with the paddle attachment until everything is combined. Add the bread flour and hojicha powder, and stir with a spatula until you have a rough, shaggy dough.
4
Swap to the dough hook and knead on medium for 8 to 10 minutes. The dough should end up smooth, stretchy and a little tacky. It will be softer than you are used to because of the tangzhong, and that is exactly what you want. If it is really sticking to the bowl, add bread flour 1 tbsp at a time, up to 3 tbsp.
5
Shape the dough into a ball and place it in an oiled bowl. Cover and leave it somewhere warm to rise for 1 to 1.5 hours, until it is doubled. A cozy kitchen will speed things up and a chilly one will slow it down, so go by the size of the dough, not the clock.
Black Sesame Filling
6
While the dough rises, stir together the softened butter, brown sugar and black sesame paste until it is creamy and easy to spread.
Black Sesame Cream Cheese Frosting
7
Beat the cream cheese, powdered sugar, black sesame paste and vanilla until smooth and fluffy. No butter here, just pure cream cheese goodness. You can make this while the rolls are on their second proof, then set it aside until they are baked.
Assemble
8
Lightly flour your counter and roll the dough into a rectangle, about 10 by 14 inches and 1/4 inch thick.
9
Spread the black sesame filling all over the dough, right to the edges. Here is my favourite trick: before rolling, cut the dough into 9 long strips, about 1 inch wide. Then roll up each strip into its own tight little swirl. Doing it this way gives you tighter, more even rolls than slicing a big log.
10
Line a 9 by 9 inch pan with parchment and drizzle the honey over the bottom. Nestle the rolls in, with the loose ends tucked underneath.
11
Cover the pan and let the rolls proof again for 45 minutes to 1 hour, until they are puffy and snuggled up against each other. Preheat your oven to 350°F while they rise.
12
Bake for 20 to 25 minutes. Hojicha dough will not turn golden like a regular cinnamon roll, so check for tops that bounce back when you press them. Pull them out as soon as they are done so they stay soft and pillowy. Let them cool for about 10 minutes.
13
Spread the black sesame cream cheese frosting over the warm rolls. If you are feeling festive, make some ghosts! Dip a toothpick or fine paintbrush in red food colouring and draw little faces on jumbo marshmallows. Place them on top of the rolls and hit them with a kitchen torch until toasty.
14
Keep leftovers covered in the fridge for up to 5 days. Warm them in the microwave for a few seconds before eating to bring back that soft texture.
Why You Will Love It
These rolls are unbelievably soft thanks to the tangzhong, which locks moisture into the dough so they stay fluffy even the next day. Roasted hojicha and black sesame are a dream pairing, earthy, cozy and not too sweet, and with black sesame in both the filling and the frosting, you get that rich, nutty flavour in every bite.
Top them with toasted marshmallow ghosts for the cutest Halloween treat, or skip them and enjoy these all year round.
- Unbelievably soft tangzhong dough that stays fluffy overnight
- Earthy, toasty hojicha dough swirled with rich black sesame filling
- Black sesame in both the filling and the frosting for nutty flavour in every bite
- Optional toasted marshmallow ghosts for the most adorable Halloween twist
Tips and Notes
- What is tangzhong? It is a cooked flour and water paste used in a lot of Asian breads, like Japanese milk bread. Cooking the flour first helps it hold onto more liquid, which gives you a softer crumb that stays fresh longer.
- The dough will feel softer than usual. Because of the tangzhong, it is stickier than regular cinnamon roll dough, so resist the urge to add lots of extra flour. A lightly floured counter is all you need when rolling it out.
- Cut into strips before rolling. Cutting the dough into 9 long strips and rolling each one individually lets you roll each one nice and tight, and every roll comes out the same size.
- Finding black sesame paste. You can find it at most Asian grocery stores, usually near the peanut butter and tahini. To make your own, toast black sesame seeds and blend them until smooth and runny.
- Make them ahead. Shape the rolls, cover the pan and refrigerate overnight. In the morning, let them come to room temperature and finish proofing for about an hour before baking.
FAQ
- Can I skip the tangzhong? You can, but the rolls will not be quite as soft and fluffy, and they will dry out faster. The tangzhong only takes a couple of minutes, so I highly recommend keeping it in.
- Can I use matcha instead of hojicha? Yes! Swap in the same amount of matcha powder for a green tea version. Matcha has a grassier, more earthy flavour, while hojicha is roasty and nutty, so the flavour will be a little different but still delicious with black sesame.
- Can I use unsalted butter? Absolutely. Just add 1/2 tsp salt to the dough and a pinch of salt to the filling so the flavours stay balanced.
- Can I make these without a stand mixer? Yes. Mix the dough with a wooden spoon, then knead it by hand on a lightly floured counter for about 10 to 12 minutes, until it is smooth and stretchy. It will be sticky at first, but it comes together as you knead.
- Can I freeze them? Yes. Freeze baked, unfrosted rolls in an airtight container for up to 2 months. Thaw them overnight in the fridge, warm them up, then add the frosting fresh.
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