Photo credit Chantell Quernemoen
Prep Cook Serves Ready In
2.5 hours 30 minutes 8 3 hours

Overnight Cinnamon Buns with Tahini Frosting Recipe

Traditional breakfast buns get a sweet, Middle Eastern update from Molly Yeh.

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.

Photo credit Chantell Quernemoen

Ingredients

  • 1 cup (236ml) whole milk
  • 1/2 cup (113g) unsalted butter
  • 4 1/2 cup (585g) all-purpose flour
  • 1/2 cup (100g) sugar
  • 1 tsp kosher salt
  • a pinch of cardamom
  • 2 1/4 tsp instant yeast
  • 2 large eggs, room temp

For the filling: 

  • 1/4 cup (67g) unsalted butter, melted
  • 1 cup (200g) brown sugar
  • 2 Tbsp cinnamon
  • 1/4 tsp kosher salt

For the frosting: 

  • 1/4 cup (67g) unsalted butter, softened
  • 4 oz (113g) cream cheese, softened
  • 1/4 cup (64g) tahini
  • 2 cups (240g) powdered sugar
  • A pinch of kosher salt
  • 1/2 tsp vanilla

Sprinkles and/or: pistachios, rose petals, sesame seeds, turbinado sugar, flaky salt

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Turn the dough out onto a clean surface and roll it out into a large 16” x 14” 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” x 11” baking dish. (Alternatively you can roll it out into an 18” x 12” rectangle, cut 12 rolls, and place them in a 9” x 13” 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.
  6. Preheat the oven to 350ºF. Remove the plastic wrap and bake until the rolls are lightly browned; begin checking for doneness at 30 minutes.
  7. 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.
  8. Spread the rolls with the frosting right when they come out of the oven.
  9. Sprinkle with sprinkles, pistachios, rose petals, sesame seeds, turbinado, flaky salt, and any other pretty toppings you’d like and serve.

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