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Golden Cypriot tahini rolls in a baking dish with syrup glaze and sesame seeds, shot from a 45-degree angle on a wooden table

Soft Cypriot Tahini Rolls (Tahinopita) with Cinnamon

Soft yeast rolls filled with a tahini, sugar, and cinnamon swirl, baked golden and brushed with sugar syrup.
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Prep Time 25 minutes
Cook Time 28 minutes
Total Time 2 hours 43 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 394
Ingredients Method Notes

Ingredients
  

Dough
  • 500 g all-purpose flour plus extra for dusting
  • 7 g active dry yeast (2 1/4 tsp)
  • 70 g granulated sugar
  • 1 tsp fine salt
  • 1 orange zest orange
  • 250 ml warm water about 110 F / 43 C
  • 60 ml olive oil plus more for the bowl
Filling
  • 200 g tahini well stirred
  • 90 g granulated sugar
  • 2 tsp ground cinnamon
  • 1 pinch salt
Topping
  • 1 egg large; beaten, for egg wash
  • 2 tbsp sesame seeds
  • 100 g granulated sugar for syrup
  • 100 ml water for syrup
  • 1 tsp lemon juice for syrup

Method
 

Make the Dough
  1. 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.
  2. 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.
  3. 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).
  4. 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.
Fill and Shape the Rolls
  1. Stir the tahini, sugar, cinnamon, and a pinch of salt together in a small bowl until smooth and thick.
  2. Punch down the dough and roll it out on a floured surface into a 40 x 30 cm / 16 x 12-inch rectangle.
  3. 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.
  4. 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.
  5. Cover the dish and let the rolls rise again for 35 minutes, until puffy and just touching.
Bake and Finish
  1. Heat the oven to 180 C / 350 F. Brush the tops of the rolls with beaten egg and sprinkle with sesame seeds.
  2. 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).
  3. While the rolls bake, simmer the sugar, water, and lemon juice in a small saucepan for 5 minutes, until slightly thickened into a syrup.
  4. 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.