Frosted Tahini Cinnamon Buns
1 pack instant yeast (rapid rise)*
3 cups bread flour + extra as needed
1 tsp salt
1/2 cup granulated sugar
1 cup milk
4 Tbsp butter
4 Tbsp Soom Premium or Organic Tahini
1 egg, room temperature
1/4 cup softened butter
1 cup brown sugar
2 Tbspvanilla bean tahini
2 Tbps cinnamon
1/2 cup heavy cream
8 ounces cream cheese, softened
1/3 cup Vanilla Bean Tahini, Chocolate Tahini, or Dark Chocolate Tahini with Sea Salt
2 cups powdered sugar
Part 1: Dough
In a large bowl mix together 3 cups of flour, salt, and sugar. Set aside.
Place the butter and milk in a microwave-safe bowl and warm in the microwave until melted, about 45 seconds. Mixture should feel warm but not hot. Mix in yeast and allow it to dissolve.
Add milk mixture to the dry ingredients. Stir in the tahini and egg. Mix until well combined, slowly adding in more flour if needed, until a dough begins to form. The dough should be smooth and not sticky. Alternatively, use a stand mixer until well combined.
Knead the dough on a floured surface for 5 minutes OR use an electric stand mixer with the dough hook attachment. Add a little more flour if the dough feels too sticky.
Once the dough forms into a ball, allow it to rest uncovered, for about 10 minutes until it begins to rise.
Place dough onto a well-floured surface and roll it into a large rectangle about 10x15 inches in size.
Part 2: Filling
Lightly grease a 9x13 baking pan and set aside. Alternatively, use two 9-inch cake pans.
To make the filling, mix together the brown sugar, tahini, and cinnamon until well combined.
Spread softened butter over the rectangular dough, leaving about a 1/4-inch border around the sides.
Spread the brown sugar filling evenly over the butter.
Starting with the long edge, tightly roll the dough into a log. If the dough stretches, gently squeeze each end together to make it more compact.
Cut the log into 1-inch pieces using a serrated knife or unflavored dental floss. It should yield 10-12 rolls.
Place cinnamon buns flat side down into the greased baking dish and cover with a warm towel. Allow them to rise for about 1 hour until the rolls have doubled in size.
Part 3: Baking
Preheat oven to 350℉.
When the oven is heated, pour the heavy cream over the rolls and bake for 25-27 minutes until just golden brown on top.
Allow the rolls to cool in the pan for 10 minutes before frosting.
Part 4: Frosting
While the rolls bake, make the frosting.
Place softened cream cheese, tahini of choice, and powdered sugar in a large bowl. Use a hand blender to blend until smooth.
Spread the frosting over the warm (not hot!) cinnamon buns and devour!
Storage: Cover with plastic wrap and store at room temperature for up to 3 days. Warm in the microwave for about 15-20 seconds before enjoying. Do not place in the fridge or they will dry out.
*Instant Yeast: It’s important to use instant yeast/rapid rise vs. active yeast for this recipe so the dough proofs quickly.
Recipe & Photography: Selena Sharpless