Here is the thing… I really like cinnamon rolls and they aren’t the most complicated baked goods out there to make. The only downside to the recipe out there is… committing to the remaining rolls that were made with the batch. This may not be a problem at all for most people. But since Isolation 2020 happened, it is now a problem for me.
This recipe is a God sent! Get this… SINGLE-SERVE-CINNAMON-ROLL! OH MA LORD!!! For someone who has a serious portion control issue, this is a lifesaver!! The recipe landed on my screen was from Erin Christ and later I found another one by Arman Liew. I’m not sure who is the genius behind this magic, but both roughly have the same bases. Since I am in lockdown and time is something that I now have a lot of, I decided to take the recipe further. Simple because I can!
I do have a long list of combination that I could and would do but this is the first one; Matcha Roll with Black Sesame Filling with Cream topping. If that does not make you drool, I don’t know what will.
I have seen a stream of baked matcha goods, and mostly they are paired with adzuki/red bean. Personally, I like black sesame. It tames down the overpowering sweetness and has more flavour profile than the red bean. This is also an excellent pairing for those who are not keen on overly sweet food, like my husband. To incorporate them into the dough, I used coconut oil. Not because of dietary restriction, but mainly because of flavour. The aim is to maintain the nutty flavour that black sesame has, if not enhance it.
The substitution of thickens cream instead of glaze pairs up the duo nicely. It offers softer sweet flavour as well as introducing fluffier texture. Combined together, you have an airy and soft textured bun with a great savoury and sweet balanced flavour. Each mouthful makes you go… Mmmmm…
Matcha Black Sesame Roll with Meringue Topping
¼ cup self-rising flour
3 tbsp Natural Greek Yoghurt (any plain yoghurt can do)
1 tbsp Matcha powder
1 spritz cooking spray can substitute for coconut oil or butter
1 tsp melted coconut oil
3 tbsp black sesame
2 tbsp honey
¼ cup thick cream
1 tbsp powder sugar
1 tsp vanilla essence
1. Preheat the oven to 180C/350F.
2. Prep your ramekin (or baking medium of your choice) with cooking spray.
3. In a mixing bowl, add your flour with yoghurt and mix well. Then, using your hands, form into a ball of dough.
4. On a light flour a kitchen surface, transfer the ball of dough onto the floured surface.
5. Using your rolling pin, roll dough into a rectangular shape, approximately 3 inches by 6 inches.
Black Sesame Paste;
1. In a small pan, roast whole black sesame seeds over medium heat. Constantly shake the pan back and forth so that the sesame seeds do not burn. Roast for about 2 minutes. Remove pan from heat and set aside.
2. Once the sesame seeds have cooled to room temperature, combine roasted sesame seeds with honey in a food processor. 2 tablespoons of honey create a texture that is easy to spread and work with.
3. Mix with melted coconut oil. The texture should be smooth and thick. Easy to spread on dough.
1. Mix thickening cream, sugar, and vanilla together
2. Whisk until the mixture thickens
1. Spread black sesame paste on to dough evenly. Make sure all the edges are covered.
2. Cut the dough on the long side creating two long and thin dough.
3. Roll the dough and attached the remaining dough rectangle. You should have one massive swirl dough by now.
4. Pop the rolled dough into an oiled ramekin and bake for 15min on the fan-forced setting.
Remove from the oven and let cool for 10 minutes, before placing cream and other decorations.