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Cypriot tahini rolls, or tahinopita, are soft yeast rolls swirled with a tahini, sugar, and cinnamon filling and baked until golden. They taste like a cross between a sesame cookie and a cinnamon roll, nutty from the tahini with a light sweetness from the syrup brushed on top.
I first had these at a bakery in Larnaca and started making my own version at home with a simple yeast dough and the same orange zest that flavors my orange olive oil cake. The dough is soft, the filling stays a little gooey in the center, and the top turns deep golden brown.
You don’t need any special equipment for this. A stand mixer helps with kneading, but you can easily knead the dough by hand for about 10 minutes.
These rolls work well for breakfast with coffee, or as a snack any time of day. They also freeze well, so I usually make a full batch and freeze half.
Why You’ll Love This Recipe
- Nutty tahini filling swirled through soft yeast dough
- Sugar syrup brush adds shine and light sweetness
- Freezes well for easy make-ahead breakfasts
- No special equipment, just a bowl and a baking dish
Ingredient Notes
- Tahini: Stir the jar well before measuring since the oil separates and rises to the top. Use a smooth, pourable tahini for the easiest filling.
- Orange zest: This gives the dough a light citrus note that’s common in Cypriot sweet breads. Lemon zest works as a swap if that’s what you have.
- Active dry yeast: Make sure your water feels warm, not hot, around 110 F / 43 C. Water that’s too hot will kill the yeast and the dough won’t rise.
- Egg wash: This gives the rolls a shiny, golden top. Swap it for a brush of plant milk or extra olive oil if you want the rolls dairy free and egg free.
- Sugar syrup: A quick simmer of sugar, water, and lemon juice, brushed on right after baking. It keeps the rolls soft and adds a light gloss without making them overly sweet.
Soft Cypriot Tahini Rolls (Tahinopita) with Cinnamon
Ingredients
Method
- Warm the water to about 110 F / 43 C. Dissolve the yeast in it with a pinch of sugar and let sit for 5 to 10 minutes, until foamy on top.
- In a large bowl, mix the flour, sugar, salt, and orange zest. Add the yeast mixture and olive oil, and stir until a shaggy dough forms.
- Turn the dough onto a lightly floured counter and knead for 8 to 10 minutes until smooth and elastic (or use a stand mixer with a dough hook on medium speed for 6 to 7 minutes).
- Place the dough in an oiled bowl, cover with a kitchen towel, and let rise in a warm spot for 75 minutes, or until doubled in size.
- Stir the tahini, sugar, cinnamon, and a pinch of salt together in a small bowl until smooth and thick.
- Punch down the dough and roll it out on a floured surface into a 40 x 30 cm / 16 x 12-inch rectangle.
- Spread the tahini filling evenly over the dough, leaving a 2 cm border on one long edge. Roll up tightly from the opposite long edge into a log, and pinch the seam to seal.
- Cut the log into 12 pieces, about 3 to 4 cm thick. Arrange them cut side up in a greased 23 x 33 cm / 9 x 13-inch baking dish, leaving a little space between each roll.
- Cover the dish and let the rolls rise again for 35 minutes, until puffy and just touching.
- Heat the oven to 180 C / 350 F. Brush the tops of the rolls with beaten egg and sprinkle with sesame seeds.
- Bake for 25 to 28 minutes, until the tops are deep golden brown and the centers are set (a toothpick in the middle roll should come out clean).
- While the rolls bake, simmer the sugar, water, and lemon juice in a small saucepan for 5 minutes, until slightly thickened into a syrup.
- Brush the warm syrup over the rolls as soon as they come out of the oven. Let cool for 10 minutes before serving.
Notes
- Knead the dough until it springs back when poked, about 8 to 10 minutes.
- Let the dough fully double before shaping, or the rolls turn out dense.
- Pinch the seam of the log tightly to keep the filling from leaking out.
- Brush the syrup on while the rolls are still warm so it soaks in fully.
Tips for Success
- Stir the tahini jar well before measuring, since the oil separates and settles on top.
- Roll the dough log tightly and pinch the seam shut, or the filling will leak during baking.
- Check the water temperature with your finger, it should feel warm, not hot, or it kills the yeast.
- Space the rolls slightly apart in the pan so they have room to puff during the second rise.
- Brush the syrup on while the rolls are still warm so it soaks in instead of sitting on top.
Variations
- Swap half the flour for whole wheat flour for a nuttier, denser roll with more fiber.
- Add 60 g chopped walnuts or pistachios to the filling for extra crunch and flavor.
- Skip the egg wash and syrup soak for a simpler, less sweet everyday version.
Storage and Reheating
Keep the baked rolls in an airtight container at room temperature for 2 to 3 days. The syrup keeps them from drying out too fast, but they’re best in the first two days.
To reheat, warm a roll in the microwave for 15 to 20 seconds, or in a 150 C / 300 F oven for 5 to 8 minutes until soft and warm again.
For longer storage, freeze the baked rolls in a freezer bag for up to 2 months. Thaw at room temperature overnight, then warm them in the oven before serving.
Serving Suggestions
I like these rolls warm, straight from the oven, with strong coffee or tea. The syrup on top is enough sweetness on its own, so I don’t add anything extra most days.
For a fuller breakfast, serve them next to a bowl of yogurt with honey like in my Greek lemon yogurt cake, or fresh orange segments. The tang from the yogurt balances the nutty tahini filling.
They also work as an afternoon snack, sliced in half and served at room temperature with a glass of cold milk or fresh juice.
FAQ
Why did the tahini filling leak out of my tahinopita rolls while baking?
This happens when the dough log isn’t rolled tightly enough or the seam isn’t pinched shut. Roll the log firmly from one long edge to the other and press the seam closed before slicing. A little filling escaping onto the pan is normal, but a full leak usually means the roll was loose.
Can I use honey instead of the sugar syrup on these tahini rolls?
Yes, warm honey works as a swap for the syrup brush. Thin it with a teaspoon of hot water so it spreads easily over the warm rolls, then brush it on the same way right after baking for shine and sweetness.
Can I freeze Cypriot tahini rolls after baking?
Yes, baked tahinopita rolls freeze well for up to 2 months in an airtight container or freezer bag. Thaw them at room temperature overnight, then warm in a 150 C / 300 F oven for 5 to 8 minutes before serving.
What goes well with tahini rolls for breakfast?
Cypriot tahini rolls pair well with strong coffee, fresh orange juice, or plain yogurt with honey. The nutty tahini filling balances sweet fruit like figs or oranges, and yogurt on the side cuts the sweetness of the syrup.
Are Cypriot tahini rolls dairy free?
Yes, this recipe uses no butter or milk, so it’s dairy free as written. It isn’t strictly vegan because of the egg wash on top, but you can swap that for a brush of plant milk or extra olive oil for a fully vegan version.
What is the difference between tahinopita and a regular cinnamon roll?
Tahinopita swaps the usual butter-and-brown-sugar filling for a tahini, sugar, and cinnamon paste, giving it a nuttier, less sweet flavor than a Western cinnamon roll. The dough also includes orange zest, and the finished rolls get brushed with a light sugar syrup instead of icing.