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Cypriot cinnamon and sesame bread is a soft, slightly sweet yeasted bread with a cinnamon-sugar swirl running through the middle and a crunchy sesame seed coating on the outside.
The dough is soft and a little rich from milk, butter, and orange zest, so it tastes more like a holiday bread than a plain loaf. Cinnamon adds warmth without making it too sweet for breakfast.
I first made this to use up sesame seeds left over from another recipe, and now I bake it whenever the house needs to smell like cinnamon. It’s the kind of bread you tear apart while it’s still warm, not slice neatly.
You shape the dough into a braided ring, so it looks impressive without needing any special skill. One mistake I made early on: rolling the filling too loose, so the cinnamon sugar leaked out and burned on the pan. Roll it tight and you won’t have that problem.
Why You’ll Love This Recipe
- Soft dough with a warm cinnamon swirl inside
- Crunchy sesame crust on every slice
- Shapes into one impressive braided ring
- Freezes well for later breakfasts
Ingredient Notes
- bread flour: Bread flour gives a chewier texture, but all-purpose flour works fine and makes a slightly softer crumb.
- active dry yeast: Check the yeast is fresh, it should foam within 10 minutes in warm milk or the dough won’t rise properly.
- mahlab (optional): Mahlab is a spice ground from cherry pits, common in Cypriot sweet breads. Skip it if you can’t find it, the bread still tastes good.
- orange zest: Orange zest is common in Cypriot sweet breads and cuts through the cinnamon. Lemon zest works as a swap.
- sesame seeds: Use raw, untoasted sesame seeds since they toast in the oven while the bread bakes.
- honey: A light brush of honey after baking adds shine and a bit of extra sweetness, but you can skip it.
Easy Homemade Cypriot Cinnamon and Sesame Bread Rings
Ingredients
Method
- Warm the milk to about 105 F / 40 C. Stir in 1 tbsp of the sugar and the yeast, then let it sit for 8 to 10 minutes until foamy on top.
- In a stand mixer bowl or large mixing bowl, whisk the flour, remaining sugar, salt, orange zest, and mahlab if using.
- Add the yeast mixture, egg, and melted butter. Mix on low with the dough hook, or by hand, until a shaggy dough forms, then knead for 8 to 10 minutes until smooth and elastic.
- Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot for 60 to 75 minutes, until doubled in size.
- Punch down the dough and roll it out on a lightly floured surface into a rectangle about 40 x 25 cm / 16 x 10 inch.
- Brush the melted butter for the filling over the dough, leaving a 1 cm border. Mix the cinnamon and sugar and sprinkle it evenly on top.
- Roll the dough up tightly from the long side into a log. Roll it too loosely and the filling will leak out and burn on the pan, so keep it snug.
- Cut the log in half lengthwise to expose the swirl, then twist the two halves around each other with the cut sides facing up. Curl into a ring and pinch the ends together.
- Transfer the ring to a parchment-lined sheet pan 33 x 46 cm / 13 x 18 inch. Cover loosely and let rise for 30 to 40 minutes, until puffy.
- Heat the oven to 180 C / 350 F. Brush the risen ring all over with the egg wash, then sprinkle sesame seeds generously over the top and sides.
- Bake for 28 to 32 minutes, until deep golden brown and the internal temperature reaches 190 F / 88 C.
- Cool on the pan for 15 minutes, then brush lightly with honey if using. Transfer to a wire rack, slice, and serve warm.
Notes
- Proof yeast in milk warmed to 105 F / 40 C for an accurate rise.
- Roll the dough log tight to keep the cinnamon filling from leaking.
- Let the shaped ring double before baking, don't rush the second rise.
- Cool at least 15 minutes before slicing so the crumb sets.
Tips for Success
- Warm the milk to about 105 F / 40 C, no hotter, or it will kill the yeast.
- Roll the filled dough log tightly so the cinnamon sugar stays inside instead of leaking out during baking.
- Let the shaped ring rise until visibly puffy, about 30 to 40 minutes, before it goes in the oven.
- Brush the egg wash all the way to the edges so the sesame seeds stick evenly.
- Check for doneness by tapping the bottom of the bread, it should sound hollow.
Variations
- Swap half the cinnamon filling for a mix of cinnamon and finely chopped walnuts for extra crunch.
- Use black and white sesame seeds together for a speckled crust and slightly nuttier flavor.
- Add a handful of raisins or currants to the filling for a fruitier, chewier bite.
Storage and Reheating
Store Cypriot cinnamon and sesame bread at room temperature in an airtight container or wrapped in a clean towel for 2 to 3 days. The crust softens a bit after day one, but the crumb stays soft longer.
Freeze whole or sliced for up to 2 months. Wrap tightly in plastic then foil, and thaw at room temperature for a couple of hours before serving.
Warm slices in a 160 C / 320 F oven for 5 to 6 minutes to bring back some crispness on the sesame crust, or microwave for 15 to 20 seconds if you don’t mind a softer crust.
Serving Suggestions
Serve Cypriot cinnamon and sesame bread warm, torn into pieces, alongside a strong cup of coffee or a glass of milk.
It also works for breakfast with a smear of butter or a spoon of yogurt on the side. For dessert, add a drizzle of honey and a few extra sesame seeds on top.
Leftover slices make good toast, buttered and browned in a 26 cm / 10-inch skillet until the edges crisp up.
FAQ
Why did my Cypriot cinnamon and sesame bread turn out dense instead of soft?
Dense bread usually means the yeast didn’t fully activate or the dough wasn’t kneaded long enough. Check your milk was warm, about 105 F / 40 C, not hot, and knead for a full 8 to 10 minutes until the dough feels smooth and springs back. Also let the first rise go a full 60 to 75 minutes.
Can I use tahini instead of butter in the cinnamon filling?
Yes, tahini works well and adds a nutty flavor that pairs naturally with the sesame crust. Use the same amount, about 30 g, and mix it with the cinnamon and sugar before spreading. The filling will be slightly looser than with butter, so roll the dough log a bit tighter.
Can I freeze Cypriot cinnamon and sesame bread after baking?
Yes, this bread freezes well for up to 2 months once fully cooled. Wrap it tightly in plastic wrap then foil, whole or in slices, and thaw at room temperature for a couple of hours before serving. Warm briefly in the oven to freshen the sesame crust.
What goes well with Cypriot cinnamon and sesame bread?
Strong coffee or tea is the classic pairing, since the cinnamon stands up well against bitter drinks. It also works for breakfast with butter or a spoon of Greek yogurt on the side. For dessert, add a drizzle of honey and a few extra sesame seeds.
Is Cypriot cinnamon and sesame bread dairy free?
Not as written, since the dough uses milk and butter and the crust gets an egg wash. To make it dairy free, swap the milk for a plant-based milk and use a neutral oil or dairy-free butter in the same amounts. The texture stays close to the original.
What’s the difference between this bread and Cypriot flaouna?
Flaouna is a savory Easter pastry filled with cheese and mint, while this bread is a sweet, spiced loaf with no filling but sugar and cinnamon. Both use enriched dough and sesame seeds on top, but flaouna is tied to Easter and this bread is baked any time of year.