If you’ve been craving a plant-based twist on a classic sweet treat, this Vegan Matcha Black Sesame Cinnamon Rolls Recipe is your new go-to delight. Imagine the earthy tones of vibrant matcha blending perfectly with the nutty depth of black sesame seeds and traditional cinnamon warmth, all wrapped in a soft, fluffy roll that’s entirely vegan. It’s a breakfast or brunch centerpiece that’s as visually stunning as it is delicious, offering a unique flavor profile that’s both comforting and intriguingly exotic. Once you try these, they’ll become your favorite way to start the day or impress friends with something totally unforgettable.
Ingredients You’ll Need
These simple yet essential ingredients come together to create the perfect balance of texture, taste, and color in this recipe. Each one plays a crucial role, from the matcha powder giving a vibrant green tint and subtle bitterness, to the black sesame seeds adding a toasty, nutty crunch that complements the sweet cinnamon.
- 3 cups all-purpose flour: The foundation of your dough, providing structure and softness when kneaded just right.
- 2 1/4 teaspoons active dry yeast: The magical leavening agent that makes your rolls rise to fluffy perfection.
- 3/4 cup warm almond milk: A creamy, dairy-free liquid to activate the yeast and hydrate the dough.
- 1/4 cup maple syrup: Adds a natural sweetness with subtle depth, enhancing the flavor complexity.
- 1/4 cup melted coconut oil (plus extra for greasing): Brings moistness and richness with a delicate tropical hint.
- 1/2 teaspoon salt: A pinch that balances sweetness and enhances all other flavors.
- 1 tablespoon matcha green tea powder: Infuses the dough with its distinctive green color and a mild, grassy bitterness.
- 1/3 cup tahini (for the filling): Creamy and slightly nutty, it forms the luscious base of the filling spread.
- 1/4 cup brown sugar or coconut sugar (for the filling): Provides warmth and caramel notes that pair beautifully with spices.
- 2 tablespoons black sesame seeds (for the filling): Adds crunch and a smoky, nutty flavor that contrasts the sweetness.
- 1 teaspoon ground cinnamon (for the filling): The classic spice that brings warmth and aroma to the rolls.
- 1 tablespoon melted coconut oil (for the filling): Helps bind the filling and adds richness.
- 1/2 cup powdered sugar (for the glaze): Creates a smooth, sweet finish to drizzle over the warm rolls.
- 1–2 tablespoons almond milk (for the glaze): Used to thin the glaze to the perfect consistency.
- Optional pinch of matcha (for the glaze): For additional color and a hint of that signature matcha flavor on top.
How to Make Vegan Matcha Black Sesame Cinnamon Rolls Recipe
Step 1: Activate the Yeast and Prepare the Dough
Start by stirring the yeast into warm almond milk with a pinch of sugar to wake it up—it should get bubbly and foamy in about 5 to 10 minutes, which means it’s ready to make your dough rise. While waiting, whisk together the dry ingredients: flour, salt, and that beautiful, vibrant matcha powder to ensure the matcha is evenly distributed in your dough. Once the yeast is lively, add it to the dry mix along with the maple syrup and melted coconut oil. Stir everything into a rough dough, then knead on a lightly floured surface for 8 to 10 minutes until the dough is smooth and elastic. This kneading step is where the magic happens, developing the gluten network that will give your rolls that perfect fluffy texture. Place the dough in a lightly greased bowl, cover it with a damp towel, and leave it in a warm spot for about an hour until it doubles in size.
Step 2: Prepare the Filling and Shape the Rolls
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease your baking dish lightly. Roll out your risen dough into a thin rectangle around a quarter inch thick, giving you a nice canvas for the filling. Spread tahini evenly over this surface—a creamy, nutty layer that complements the matcha beautifully. Sprinkle the brown or coconut sugar, black sesame seeds, and cinnamon on top, then drizzle with melted coconut oil to keep everything moist and binding the flavors together. Next, roll the dough tightly from one long edge into a log shape, ensuring that you get those beautiful swirls inside each roll. Slice this log into nine even pieces and arrange them snugly in your dish. Cover the rolls loosely and let them rise again for 20 to 30 minutes. This second rise is crucial for that soft, pillow-like texture. Once risen, bake for 25 to 30 minutes until the rolls turn a lovely light golden and set perfectly.
Step 3: Glaze and Serve
While the rolls are still warm, whisk together the powdered sugar and almond milk to create a smooth glaze, adding a pinch of matcha if you’re feeling fancy for an extra pop of green. Drizzle this over your rolls generously—the sweet glaze adds the perfect final touch, balancing the earthy and nutty flavors with a creamy sweetness that melts in your mouth. Serve warm for an utterly irresistible experience.
How to Serve Vegan Matcha Black Sesame Cinnamon Rolls Recipe
Garnishes
For an elegant finish, sprinkle extra toasted black sesame seeds or a light dusting of matcha powder right before serving. These simple garnishes elevate your cinnamon rolls visually and amplify those signature flavors.
Side Dishes
These rolls are fantastic paired with a warm cup of green tea or your favorite plant-based latte to echo the matcha notes. For a heartier brunch, consider serving alongside fresh fruit or a light vegan yogurt to balance the richness.
Creative Ways to Present
Try arranging your Vegan Matcha Black Sesame Cinnamon Rolls Recipe on a rustic wooden board surrounded by small bowls of black sesame seeds, matcha powder, and cinnamon sticks for an inviting and interactive experience. If you’re hosting, stack them in a tiered stand to impress your guests and keep that homemade charm.
Make Ahead and Storage
Storing Leftovers
Leftover cinnamon rolls can be stored in an airtight container at room temperature for up to two days without sacrificing softness and flavor. Keeping them covered well prevents drying out and keeps the glaze slightly tacky, which is just how you want it.
Freezing
For longer storage, freeze unbaked rolls after slicing and placing them in the pan wrapped tightly with plastic wrap and foil. They’ll keep fresh in the freezer for up to three months. When you’re ready to bake, let them thaw and rise at room temperature before popping them into the oven.
Reheating
To revive your rolls, warm them gently in the oven at 300 degrees Fahrenheit (150 degrees Celsius) for about 8 to 10 minutes or microwave briefly, if you’re in a hurry. Add a little extra glaze or vegan butter after reheating to bring back that fresh-out-of-the-oven feeling.
FAQs
Can I substitute other plant milks for almond milk in this recipe?
Absolutely! Oat milk, soy milk, or any other plant-based milk with a mild flavor will work beautifully in this Vegan Matcha Black Sesame Cinnamon Rolls Recipe. Just ensure it’s warmed to activate the yeast properly.
Is it necessary to use active dry yeast, or can I use instant yeast?
You can use instant yeast; just mix it directly with the dry ingredients and reduce the rise times slightly. Both yeasts will yield fluffy rolls, but active dry yeast offers a classic proofing step to gauge yeast activity.
Can I use maple sugar instead of brown or coconut sugar for the filling?
Maple sugar can be used but may slightly alter the texture of the filling since it is drier and more granular. If you choose it, consider adding a hint more coconut oil to keep the filling moist and spreadable.
How much matcha powder should I use in the glaze?
A pinch is plenty to add a lovely green tint and subtle flavor without overpowering the sweetness of the glaze. Feel free to adjust based on how strong you want the matcha profile.
Can this recipe be made gluten-free?
It’s tricky to substitute gluten-free flour directly for all-purpose in this recipe because gluten is essential for the dough’s elasticity and rise. However, experimenting with a high-quality gluten-free blend and a binders may work, but expect a different texture.
Final Thoughts
This Vegan Matcha Black Sesame Cinnamon Rolls Recipe is a wonderful way to treat yourself and those you care about to a fresh, flavorful, and endlessly satisfying vegan baked good. Its blend of intriguing flavors and soft, pillowy texture is sure to bring joy to your kitchen and table. Give it a try—you deserve a moment of indulgence with something this special and delicious!
Print
Vegan Matcha Black Sesame Cinnamon Rolls Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 9 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: Fusion
- Diet: Vegan
Description
These Vegan Matcha Black Sesame Cinnamon Rolls are a delightful fusion breakfast treat combining earthy matcha, nutty black sesame, and warm cinnamon flavors. Made with a soft, fluffy dough enriched with almond milk and coconut oil, filled with a luscious tahini and cinnamon sugar mixture, then baked to golden perfection and topped with a subtle matcha glaze. Perfect for a plant-based, dairy-free start to your day.
Ingredients
Dough
- 3 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm almond milk
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil (plus extra for greasing)
- 1/2 teaspoon salt
- 1 tablespoon matcha green tea powder
Filling
- 1/3 cup tahini
- 1/4 cup brown sugar or coconut sugar
- 2 tablespoons black sesame seeds
- 1 teaspoon ground cinnamon
- 1 tablespoon melted coconut oil
Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons almond milk
- Optional pinch of matcha for color
Instructions
- Activate yeast: In a small bowl, stir the yeast into the warm almond milk with a pinch of sugar. Let it sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare dough: In a large bowl, combine the flour, salt, and matcha powder. Add the proofed yeast mixture, maple syrup, and melted coconut oil. Stir until a dough forms, then knead on a floured surface for 8–10 minutes until smooth and elastic.
- First rise: Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat oven and shape rolls: Preheat the oven to 350°F (175°C) and grease a baking dish lightly. Roll the dough into a rectangle about 1/4 inch thick. Spread tahini evenly over the surface, then sprinkle with sugar, cinnamon, and black sesame seeds. Drizzle with melted coconut oil.
- Form rolls: Roll the dough tightly from the long edge into a log, then slice into 9 even pieces. Arrange the rolls in the prepared baking dish and cover loosely. Let them rise for another 20–30 minutes.
- Bake: Bake the rolls for 25–30 minutes until they are lightly golden and set.
- Make glaze: While the rolls cool slightly, whisk together powdered sugar, almond milk, and optional matcha until smooth to create the glaze.
- Serve: Drizzle the glaze over the warm rolls and serve immediately for best flavor and texture.
Notes
- Toast black sesame seeds lightly before adding to enhance their flavor.
- You can substitute oat milk or soy milk for almond milk in the dough and glaze.
- For a richer glaze, use a vegan cream cheese base instead of powdered sugar glaze.
