Calling all black sesame lovers! These Oreo black sesame rolls are SO soft, fluffy, not-too-sweet, and full of nutty, chocolate-y flavor. I made them for my friends and they all loved it so much. Once you try them, you’ll want to make them again and again!
Looking for more roll recipes? Try my delicious chai buns!
❤️ Why You’ll Love This Recipe
- The rolls are so fluffy and light! The dough is enriched with milk, butter, and eggs to yield flavorful, pillowy buns. And before baking, a black sesame cream mixture is poured on top. This makes them even more tender with a sticky, rich, gooey sauce on the bottom!
- The rolls are not too sweet. Despite the filling being loaded with sweetened black sesame paste, they are perfect. Plus, the black sesame cream cheese frosting is on the tarter side, making it an ideal balance.
Interested in a matcha version? Try my brown sugar matcha boba buns!
Ingredients
To make brioche Oreo black sesame rolls, you’ll need the following ingredients:
For the black sesame brioche dough:
- Adding cornstarch with the all-purpose flour will help yield soft, cakier rolls!
- The active dry yeast will be mixed with sugar and warm whole milk before incorporating it into the recipe. If using instant dry yeast, you can skip the dissolving step and add it straight into your dry ingredients.
- Eggs and unsalted butter will enrich the brioche, making it very tender and flavorful.
- I used crunchy black sesame butter, but you can also use any black sesame paste.
For the filling and heavy cream mixture:
- For the black sesame roll filling, you’ll mix together brown sugar (light or dark), unsalted butter, and black sesame paste. Then, add chopped Oreos on top.
- Right before baking, you’ll pour a mixture of heavy cream and black sesame paste on top of the rolls, then sprinkle on some Oreos. This will make them richer in flavor and add a sticky syrup that will coat the bottom of the pan.
For the topping:
- This is a basic cream cheese frosting comprising of full-fat cream cheese, powdered sugar, black sesame paste, and vanilla. After frosting, the rolls are topped with chopped Oreos.
For the full list of ingredients and measurements, see the recipe card below.
💡 Baking Tip
Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
How to Make Fluffy Black Sesame Rolls
Step 1: In a bowl, whisk together warmed milk, yeast, and sugar. Let sit for 5-10 minutes, or until mixture is foamy.
Step 2: In a stand mixer fitted with hook attachment, mix flour, cornstarch, salt, yeast mixture, black sesame paste, and eggs on medium speed until dough forms. Add a tablespoon of softened butter every 30 seconds, then mix for about 8 minutes, or until dough passes the windowpane test: take a small piece of dough and gently stretch it. If it is kneaded enough, it should be translucent and you can see light passing through.
Step 3: Lightly cover dough and let rise in warm place until doubled in size, about 1.5-2 hours (or overnight in the fridge!). Mix all of the black sesame filling ingredients in a bowl until combined. Roll dough out into a 18″x12″ rectangle. Evenly spread black sesame filling, top with chopped Oreos. (I don’t recommend doing fine crumbs like I did here, they will be a little drier!)
Step 4: Cut out twelve 1.5-inch strips. Gently roll into coils, placing each one into a 9″x13″ baking pan.
Step 5: Lightly cover and let rise in warm place until doubled in size, about 1-1.5 hours. Stir together ingredients for the black sesame heavy cream mixture, then pour over rolls. Bake at 350°F/177°C for 25-35 minutes, or until rolls no longer doughy in the middle. During the last few minutes of baking, make the frosting.
Step 6: Spread black sesame cream cheese frosting all over warm rolls, and top with chopped Oreos. Serve and enjoy them warm!
For full instructions, see the recipe card below.
🌀 More Roll Recipes
Did you try this recipe?
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Thank you so much! -Bianca ❤️
📖 Recipe & Video
Oreo Black Sesame Rolls
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Equipment
- small bowl for heavy cream mixture
- 2 medium bowls for yeast mixture and filling
- large bowl for proofing dough
- Stand mixer hook attachment for dough, paddle attachment for frosting
- plastic wrap or kitchen towel
- 9"x13" baking pan see notes
Ingredients
Black Sesame Brioche Roll Dough:
- 1 cup (244 g) whole milk warmed
- ⅓ cup (66.67 g) granulated sugar
- 2 ¼ teaspoons (7 g) active dry yeast
- 2 (100 g) large eggs
- 3 tablespoons (42 g) black sesame paste
- 4 ¼ cups (531.25 g) all-purpose flour
- 4 tablespoons (32 g) cornstarch
- 1 ¼ teaspoons (7.5 g) fine sea salt
- ½ cup (113.5 g) unsalted butter softened
Oreo Black Sesame Filling:
- ½ cup (113.5 g) unsalted butter softened
- ⅓ cup (74 g) black sesame paste
- 2 tablespoons (24 g) brown sugar packed; light or dark; adjust to taste!
- 8 (88 g) Oreos chopped
Heavy Cream Mixture:
- ⅓ cup (79.33 g) heavy cream warmed
- 1 tbsp (14 g) black sesame paste
Black Sesame Cream Cheese Frosting:
- 8 ounces (226.8 g) cream cheese softened
- ⅓-1 cup (40 g) powdered sugar adjust to taste
- 2 tablespoons (28 g) black sesame paste
- ½ tablespoon (6.5 g) vanilla paste or extract
Topping:
- 6 (66 g) Oreos chopped
Instructions
For the enriched dough:
- In a medium bowl, whisk together 1 cup (244 g) whole milk (warmed), ⅓ cup (66.67 g) granulated sugar, and 2 ¼ teaspoons (7 g) active dry yeast. Let sit for 5-10 minutes, or until yeast is activated and mixture is frothy.
- In a stand mixer fitted with hook attachment, add 2 (100 g) large eggs, 3 tablespoons (42 g) black sesame paste, 4 ¼ cups (531.25 g) all-purpose flour, 4 tablespoons (32 g) cornstarch, 1 ¼ teaspoons (7.5 g) fine sea salt, and yeast mixture. Mix on medium low speed until dough forms.
- While mixing on medium low speed, add ½ cup (113.5 g) unsalted butter a tablespoon at a time, every 30 seconds. Continue mixing for 8-10 minutes, or until dough passes the windowpane test.To do the windowpane test, take a small piece of dough and gently stretch it. If it is kneaded enough, it should be translucent enough to see light passing through.
- Transfer dough to a large bowl, lightly cover with plastic wrap, and let rise in warm place until doubled in size, about 1.5-2 hours (or overnight in the fridge!).
For assembly:
- In a medium bowl, mix together ½ cup (113.5 g) unsalted butter, ⅓ cup (74 g) black sesame paste, and 2 tablespoons (24 g) brown sugar until combined. Taste, adding more brown sugar to your liking.
- On a lightly floured surface, roll out dough into a 18"x-12" rectangle. Evenly spread black sesame filling. Scatter chopped 8 (88 g) Oreos all over, then cut twelve 1 ½-inch strips.
- Gently roll each strip into a tight roll, placing each one in a 9"x13" baking pan. Lightly cover with plastic wrap and let rise in a warm place until doubled in size, about 1-1.5 hours. In the last 5-10 minutes, preheat oven to 350°F/177°C.
Bake rolls:
- In a small bowl, mix ⅓ cup (79.33 g) heavy creamand 1 tbsp (14 g) black sesame paste until combined. Pour all over rolls.
- Bake for 25-35 minutes, or until rolls are no longer doughy in the middle. In the last few minutes of baking, make the frosting: in your stand mixer fitted with paddle attachment, mix softened 8 ounces (226.8 g) cream cheese, ⅓-1 cup (40 g) powdered sugar (adjust to taste), 2 tablespoons (28 g) black sesame paste, and ½ tablespoon (6.5 g) vanilla until fully combined.
- Let rolls cool for about 5 minutes, then spread on cream cheese frosting and top with crushed 6 (66 g) Oreos. Enjoy!
Notes
- For this recipe, I cut 12 equal pieces and arranged them 3×4 in a 9 inch by 13 inch pan. I’ve also used the same recipe to cut 9 equal pieces and arranged them 3×3 in a 9-inch square pan!
- Refrigeration instructions: Store cooled black sesame buns in an airtight container in the fridge for up to 3 days. Reheat in the microwave.
- Freezing instructions: Store cooled black sesame buns (with or without frosting) in an airtight container in the freezer for up to 3 months. Reheat in the microwave.
