Here’s a different take on the classic overnight cinnamon roll that leans slightly savory with flavors like tahini, sesame seeds and flaky salt. Not too savory that you think you’re eating a dinner roll (c’mon, they’re still cinnamon rolls!) but just enough to cut through the rich sweetness that cinnamon rolls normally inhabit.
I love working with yeast doughs, so it’s surprising that this is my first cinnamon roll recipe! I saw this recipe on Molly Yeh’s IG feed and was intrigued by the looks of it…creamy, melty frosting with tahini?! Pistachio-rose* dukkah with sesame seeds, turbinado sugar and flaky salt?! These are things I’ve only experienced in their ultra-delicious, savory form and did not know I needed them in my life.
*Just a quick note on rose petals: make sure they are food-grade/edible! Please don’t go to the florist and ask for dried rose petals.
Have you ever made cinnamon rolls that just fall flat (maybe literally) when baked? Not fluffy, no pouf, not soft…I have been there, friends. It’s very sad because cinnamon rolls aren’t a quick recipe to throw together. However, this dough is pillowy-soft and pull-apart fluffy, enriched with butter, eggs and whole milk. A little pinch of cardamom adds complexity to the dough and complements the cinnamon so well.
That frosting? Forget the cinnamon rolls, just make that and eat it with a spoon. It’s just sweet enough, with a nutty flavor from the sesame tahini. It’s wildly addictive. Now let’s brainstorm more things it could go on…
The best part? These should be made ahead to give the dough time for a slow, gentle rise. This gives it time to develop flavor, so don’t rush it! Company’s coming AND they have great taste in food and have a sense of adventure when eating? This is your recipe.
[tasty-recipe id=”36951″]
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