Pillowy Tahini Mocha Rolls

These pillowy soft rolls combine bold coffee and rich chocolate, paired with a swirl of tahini that adds a delicious twist to each heavenly bite. Topped off with an coffee cream cheese frosting, you can't go wrong with this unique pairing!

Jump to Recipe

Welcome back to my kitchen, I’m so excited to share todays recipe with you! White sesame mocha rolls that are as delicious as they sound— you have the nutty sesame filling paired with rich mocha rolls and a layer of creamy frosting.

Now while I wouldn’t exactly say these are perfect for breakfast because they ARE slightly sweeter than a cinnamon roll, they’re perfect for a cozy afternoon treat!

Let’s get rolling!

In the bowl of a stand mixer fitted with the hook attachment, add the yeast and sugar to the warm water. Allow to sit for 10 minutes. In a separate cup, mix the instant coffee into the milk until there are no clumps. I like to heat the milk just a little so it will mix better.

To the bowl of the stand mixer, add the butter, eggs, milk coffee, flour, cocoa powder, sugar, and salt. Knead with the hook until it comes together to form a smooth ball. If the dough is sticky, add flour in small increments until it comes together. If needed remove from bowl and on to a floured surface, kneed with your hands until smooth but still soft to the touch.

Lightly coat the sides of the bowl with oil and cover with plastic wrap. Set aside in a warm place to rise, about 1½ hour. In a rush? Preheat the oven to around 120F, TURN IT OFF when it’s ready and then cover the bowl with a damp towel and place in the oven!

If not using tahini: add 1½ cups of white sesame to a pan over medium-high heat and roast until it turns a light brown. Add to a food processor and blend for about 10 minutes until it turns liquid.

Add the sugar and softened butter into the food processor and blend until you have a fine paste. If you’re using tahini, skip the sesame and simply mix the tahini into the butter and sugar. Set aside.

Grease a 9” x 13” pan with butter and set aside. Remove the risen dough from the bowl and roll out on a lightly floured surface. Roll the dough into an 18″ x 12″ rectangle. Spread the filling evenly over the dough.

Roll the dough tightly into a log shape starting from the long side. Cut 12 rolls about 1½ inches wide using unflavored floss or a sharp knife. Place the rolls in the prepared pan. Cover with plastic wrap and proof in a warm spot for about an hour or until doubled in size.

Preheat oven to 350F. Once the rolls have completed their second rise, pour the 1/4 cup milk in between each roll and bake for 20-25 minutes.

While they bake, make the cream cheese frosting by adding the softened butter, cream cheese, powdered sugar, and instant coffee to a medium bowl and mixing it on medium-high speed with an electric mixer until combined and fluffy.

Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Serve and enjoy!

Check out the video on how to make it:

View this post on Instagram

A post shared by Asma Faizal (@sincerelyasma)

Sesame Mocha Rolls

These pillowy soft rolls combining bold coffee and rich chocolate, paired with a swirl of tahini that adds a delicious twist to each heavenly bite. Topped off with an coffee cream cheese frosting, you can't go wrong with this unique pairing!

Print It! Pin It!

Servings 12 rolls

Ingredients

Mocha Dough:

½ cup water warmed to about 115F
1 tbsp active dry yeast
1 tsp sugar
½ cup unsalted butter softened
2 large eggs
¾ cup whole milk
1 tbsp instant coffee
4½ cups all-purpose flour
½ cup cocoa powder semi-sweet
½ cup white sugar
1 tsp salt

White sesame filling:

1½ cup toasted sesame or tahini*
1 cup white sugar
½ cup butter softened

Milk Pour:

¼ cup milk or heavy cream

Cream Cheese Frosting:

4 tbsp unsalted butter softened
6 oz cream cheese softened
½ cup powdered sugar
1 tsp instant coffee

Instructions

Mocha Dough:

In the bowl of a stand mixer fitted with the hook attachment, add the yeast and sugar to the warm water. Allow to sit for 10 minutes.
In a separate cup, mix the instant coffee into the whole milk until there are no clumps. To the bowl of the stand mixer, add the butter, eggs, milk coffee, flour, cocoa powder, sugar, and salt. Knead with the hook until it comes together to form a smooth ball. If the dough is sticky, add flour in small increments until it comes together. If needed remove from bowl and on to a floured surface, kneed with your hands until smooth but still soft to the touch.
Lightly coat the sides of the bowl with oil and cover with plastic wrap. Set aside in a warm place to rise, about 1½ hour.

Sesame Paste:

If not using tahini*: add 1½ cups of white sesame to a pan over medium-high heat and roast until it turns a light brown. Add to a food processor and blend for about 10 minutes until it turns liquid.
Add the sugar and softened butter into the food processor and blend until you have a fine paste. Set aside.

Assemble:

Grease a 9” x 13” pan with butter and set aside. Remove the risen dough from the bowl and roll out on a lightly floured surface. Roll the dough into an 18" x 12" rectangle. Spread the filling evenly over the dough.
Roll the dough tightly into a log shape starting from the long side. Cut 12 rolls about 1½ inches wide using unflavored floss or a sharp knife.
Place the rolls in the prepared pan. Cover with plastic wrap and proof in a warm spot for about an hour or until doubled in size.
Preheat oven to 350F. Once the rolls have completed their second rise, pour the 1/4 cup milk in between each roll and bake for 20-25 minutes.

Cream Cheese Frosting:

While they bake, make the cream cheese frosting by adding the softened butter, cream cheese, powdered sugar, and instant coffee to a medium bowl and mixing it on medium-high speed with an electric mixer until combined and fluffy.
Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Serve and enjoy!