Tahini Chocolate Chip Sweet Rolls are soft, enriched sweet rolls with a swirly sesame-brown sugar filling and plenty of chocolate tucked in. They’re rich in a way that feels a little more grown-up than a plain cinnamon roll, and I like that the tahini brings a gentle toasted flavor.

For me, the best part is the contrast: pillowy dough, a smooth tahini filling, and those little pockets of melty chocolate throughout. The glaze is simple, but it finishes them in the right way, especially with a pinch of salt.

I make these when I want a weekend baking project that’s still very practical, and they’re especially good for brunch or an afternoon coffee situation. If you’re serving a group, they slice cleanly and hold up well on a platter.

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Why You’ll Love This Recipe

Soft, rich dough: This is an enriched roll dough, so you get that tender, bakery-style softness that stays nice even after cooling.

Tahini twist: The tahini and brown sugar filling bakes up smooth and fragrant, with a toasted sesame flavor that pairs surprisingly well with chocolate.

Chocolate in every roll: Chocolate chips scattered through the spiral means you don’t have to fight for the “chocolatey” piece.

Make-ahead friendly: You can shape the rolls, refrigerate overnight, and bake in the morning without making the day feel complicated.

Simple glaze: A quick powdered sugar glaze is all you need, and you can keep it thick or thin depending on how you like your rolls.

Key Ingredients

Dough

All-purpose flour: I use regular all-purpose here and it works great. If you want a chewier roll, bread flour is a good swap.
Whole milk: Whole milk makes the dough richer and softer. Warm it just until it feels warm to the touch, not hot.
Active dry yeast: Proofing it in warm milk helps you know it’s alive and ready. If it doesn’t foam up, start over with fresh yeast.
Granulated sugar: This lightly sweetens the dough and helps the yeast get going. It also keeps the rolls tasting like a true sweet roll, not dinner bread.
Egg: An egg gives the dough structure and a softer crumb. It also helps the rolls bake up nicely golden.
Egg yolk: The extra yolk makes the dough feel richer and more tender. I don’t skip it here.
Unsalted butter: Softened butter kneads in best. If your butter is cold, it tends to smear and takes longer to fully incorporate.
Fine salt: Salt keeps the dough from tasting flat. Even sweet rolls need it.
Vanilla extract: Vanilla makes the dough taste more “finished,” especially with the tahini and chocolate.
Neutral oil: Just for greasing the bowl so the dough releases easily after the first rise.

Filling

Tahini: I use plain tahini (not sweetened). If yours is very thick or dry, warm it briefly and stir to loosen before mixing the filling.
Light brown sugar: The molasses flavor works really well with tahini. Dark brown sugar works too if that’s what you have.
Semisweet chocolate chips: Semisweet is my go-to here. Dark chocolate chunks are great too, especially if you like bigger pockets of chocolate.
Ground cinnamon: This isn’t a full-on cinnamon roll, but cinnamon ties the filling together. It’s subtle and worth keeping.
Fine salt: A little salt keeps the filling from tasting one-note, especially with chocolate.

Glaze

Powdered sugar: This gives you that classic drizzle that sets up as it cools. Sift it if it’s very lumpy.
Milk: Use enough to get a pourable glaze. Start with less and add more if you want a thinner drizzle.
Vanilla extract: A small amount is all you need. It plays nicely with tahini and chocolate.
Salt: Just a pinch makes the glaze taste less sugary. It’s a small thing, but I notice it.
Toasted sesame seeds: Optional, but nice for a little crunch and a clear hint of what’s inside.

Recipe Instructions

Proof the yeast: Warm the milk until it’s just warm. Stir in the yeast and 1 teaspoon of the sugar, then let it sit for about 5 minutes, until foamy.
Mix the dry ingredients: In a large bowl, mix the flour, remaining sugar, and salt.
Add the wet ingredients: Add the egg, egg yolk, vanilla, and the yeast mixture to the bowl. Stir until a shaggy dough forms.
Knead the dough: Knead until the dough starts coming together, then knead in the softened butter. Keep kneading until smooth and elastic, about 8 to 10 minutes.
Let rise: Place the dough in a lightly oiled bowl, cover, and let rise until doubled, about 60 to 90 minutes.
Mix the filling: In a bowl, mix the tahini, brown sugar, cinnamon, and salt until smooth.
Roll the dough: Roll the dough into a 14 x 18-inch rectangle on a lightly floured surface.
Add the filling: Spread the tahini filling evenly over the dough, leaving about a 1-inch border. Sprinkle the chocolate chips evenly over the top.
Shape the rolls: Roll the dough up tightly from the long side and pinch the seam closed. Cut into 12 rolls.
Second rise: Place the rolls in a greased 9 x 13-inch pan. Cover and let rise until puffy, about 30 to 45 minutes.
Bake: Heat the oven to 350°F. Bake the rolls for 22 to 28 minutes, until golden and set (about 190°F in the center if you’re using a thermometer).
Glaze: Let the rolls cool for about 10 minutes. Whisk the powdered sugar, milk, vanilla, and salt into a pourable glaze, then drizzle over the warm rolls and top with toasted sesame seeds if using.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Warm the tahini if it’s stiff. Some jars are thick and a little dry, especially at the bottom. A short warm-up in the microwave (then a good stir) makes the filling much easier to spread.

Leave that border. That 1-inch edge of bare dough helps you seal the roll tightly. It also cuts down on filling leaking into the pan.

Use a sharp knife and steady pressure. If you saw back and forth, the spirals can get squished. A clean, straight cut gives you nicer layers and more even baking.

Watch the center rolls. The middle of the pan is usually the last to bake through. If the tops are browning fast, loosely tent with foil for the last few minutes.

Glaze thickness is personal. I like a glaze that drizzles but still looks opaque. Add milk a teaspoon at a time until it’s where you want it.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Coffee or espresso: These are really good with coffee, especially something not too sweet. I like them most with a plain latte or black coffee.
Fresh fruit: A bowl of berries or sliced oranges is nice on the side. It keeps the plate feeling lighter.
Yogurt: Plain or vanilla Greek yogurt works well if you’re serving these for brunch. Add a little honey if you want.
Extra sesame: A little more toasted sesame on top right before serving looks nice and adds crunch. It also makes the tahini flavor more obvious.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store leftovers covered in the fridge for up to 4 days. I reheat individual rolls in the microwave until warm, or cover the pan with foil and warm in a 300°F oven.

You can make this recipe ahead by refrigerating the shaped rolls in the pan overnight. In the morning, let them come to room temperature and rise until puffy, usually 45 to 75 minutes, then bake.

If you want them to last longer, freeze individual portions (glazed or unglazed both work). Thaw in the fridge overnight, then warm before serving.

When baking rolls that are still a bit cool, expect a few extra minutes in the oven. Go by how set the centers look, not just the color on top.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

Can I use instant yeast instead of active dry yeast?

Yes. You can mix instant yeast right into the dry ingredients and skip the foaming step, though I still like warming the milk first. Rise times can move a little faster with instant yeast, so go by the look of the dough more than the clock.

My tahini filling feels gritty or stiff. What should I do?

That usually means the tahini needs a better stir (the oil separates in the jar) or it’s just cold and thick. Warm it briefly and stir until smooth before mixing with the brown sugar.

How do I know the rolls are done in the middle?

The tops should be golden and the center rolls should look set, not wet or collapsed. If you have a thermometer, the centers are done around 190°F.

Can I swap the chocolate chips for something else?

Dark chocolate chunks work well and give you bigger pockets of chocolate. You can also add about 1/2 cup chopped toasted nuts (walnuts or pecans are good) for a little crunch.

Do I have to glaze them?

No. They’re good plain, especially if you sprinkle a little toasted sesame on top. If you skip the glaze, I’d add a pinch of salt to the filling and be a little generous with the chocolate.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Tahini Chocolate Chip Sweet Rolls

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Prep Time: 30

Cook Time: 25

Total Time: 55

Serving Size: 12

Soft enriched sweet rolls swirled with tahini brown sugar filling and studded with chocolate chips, finished with a simple glaze