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Golden Cypriot cinnamon sesame bread ring on a wooden board, one slice cut to show the cinnamon swirl inside.

Easy Homemade Cypriot Cinnamon and Sesame Bread Rings

A soft yeasted bread with a cinnamon-sugar swirl, shaped into a braided ring and coated in sesame seeds before baking.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 2 hours 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 347
Ingredients Method Notes

Ingredients
  

Dough
  • 500 g bread flour
  • 7 g active dry yeast (2 1/4 tsp)
  • 60 g granulated sugar divided
  • 1 tsp salt
  • 250 ml whole milk warmed to 105 F / 40 C
  • 1 egg large
  • 60 g unsalted butter melted
  • 1 tbsp orange zest from 1 orange
  • 1 tsp mahlab optional
Cinnamon Filling
  • 2 tbsp ground cinnamon
  • 60 g granulated sugar
  • 30 g unsalted butter melted, for brushing
Topping
  • 1 egg large; for egg wash
  • 100 g sesame seeds raw, untoasted
  • 2 tbsp honey optional, for brushing after baking

Method
 

Make the Dough
  1. 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.
  2. In a stand mixer bowl or large mixing bowl, whisk the flour, remaining sugar, salt, orange zest, and mahlab if using.
  3. 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.
  4. 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.
Fill and Shape
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Bake and Finish
  1. 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.
  2. Bake for 28 to 32 minutes, until deep golden brown and the internal temperature reaches 190 F / 88 C.
  3. 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.