Tahini and cinnamon go together like chocolate and espresso, so the addition of tahini to a classic cinnamon roll adds tons of delicious depth. I also love that these cinnamon buns are an overnight recipe, so you can prep a day in advance and have them ready to break the fast after Yom Kippur.
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Overnight Cinnamon Buns with Tahini Frosting
The perfect way to start your morning.
- Total Time: 1 day
- Yield: Serves 8
Ingredients
Units
- 1 cup (236ml) whole milk
- ½ cup (113g) unsalted butter
- 4 ½ cup (585g) all-purpose flour
- ½ cup (100g) sugar
- 1 tsp kosher salt
- a pinch of cardamom
- 2 ¼ tsp instant yeast
- 2 large eggs, room temp
For the filling:
- ¼ cup (67g) unsalted butter, melted
- 1 cup (200g) brown sugar
- 2 Tbsp cinnamon
- ¼ tsp kosher salt
For the frosting:
- ¼ cup (67g) unsalted butter, softened
- 4 oz (113g) cream cheese, softened
- ¼ cup (64g) tahini
- 2 cups (240g) powdered sugar
- a pinch of kosher salt
- ½ tsp vanilla
- sprinkles and/or: pistachios, rose petals, sesame seeds, turbinado sugar, flaky salt, to serve
Instructions
- Combine the milk and butter in a saucepan and heat over medium, stirring gently, until the butter is just melted and then remove from heat. It won’t be very hot, just warm.
- Set it aside to cool slightly while you combine the dry ingredients in a large bowl or bowl of a stand mixer fitted with a dough hook.
- Once that’s combined, check on the milk/butter mixture to make sure it’s just lukewarm or slightly warmer than room temp — you don’t want it to be hot, otherwise the eggs will cook. Add the eggs and whisk to combine.
- Stir the egg mixture into the dry ingredients and then knead, either on a work surface or with the dough hook, adding more flour as needed, until the dough is smooth and slightly sticky, 7-10 minutes. Place in an oil bowl, cover with plastic wrap, and let rise for 1 1/2-2 hours, or until doubled in size.
- Turn the dough out onto a clean surface and roll it out into a large 16×14-inch rectangle. Brush it with the melted butter and sprinkle evenly with the brown sugar, cinnamon, and salt. Roll it up tightly the long way, pinching the edges to seal. Cut into 8 rolls and place in an 8×11-inch baking dish. (Alternatively you can roll it out into an 18×12-inch rectangle, cut 12 rolls, and place them in a 9×13-inch baking dish.) Cover with plastic wrap and refrigerate overnight. When ready to bake, let the rolls sit at room temperature for 1-2 hours, until puffy.
- Preheat the oven to 350ºF. Remove the plastic wrap and bake until the rolls are lightly browned; begin checking for doneness at 30 minutes.
- While the rolls are baking, make the frosting: beat the butter, cream cheese, and tahini together in a mixer fitted with a paddle. Add the powdered sugar and beat until smooth and creamy. Beat in the salt and vanilla.
- Spread the rolls with the frosting right when they come out of the oven.
- Sprinkle with sprinkles, pistachios, rose petals, sesame seeds, turbinado, flaky salt and any other pretty toppings you’d like and serve.
- Prep Time: 2 hours 30 minutes + refrigerate overnight
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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