Tahini is unfortunately only known for its role in making hummus (and what an important role at that). But if you’ve ever made your own hummus you’ve likely thought to yourself: what on Earth am I gonna do with all of this leftover tahini? Here’s the tastiest way you can use up your tahini.
The Simple Ingredients:
You can add crushed walnuts into the filling – they work wonderfully well. You can of course add icing on top but I find that the swirls are sweet enough on their own to be tasty without icing. But a bit of icing sugar and water can never really hurt can it…
Want some more Fall sweet treats?
If, like us, you can’t get enough of these cozy tahini & cinnamon swirls then we know you’ll simply love our delicious:
- Misty Ghost Sugar Cookies – Spooky yet sweet! Try these buttery ghost sugar cookies for your next Halloween party treat.
- Mini Spider Cookies with Dark Chocolate Chunks – Chewy, rich, and loaded with dark chocolate chunks—perfectly creepy mini spider cookies for fall gatherings.
- Pumpkin & Pecan Bundt Cake – Warm, spiced pumpkin bundt cake with crunchy pecans—ideal for cozy fall nights and festive parties.
- Pumpkin & Cinnamon Swirls – perfectly spiced and warm pumpkin & cinnamon swirls are perfect for cozy fall nights and sweet treats!
How to make the tahini & cinnamon swirls?
Pour the lukewarm milk into a bowl and pour in the yeast. Mix until smooth and cover the bowl with a tea towel or cling film (saran wrap) for 10 minutes, leaving in a warm place. I normally wrap the covered bowl in a blanket and it does the trick!
After 10 minutes your yeast should be good to go. Whilst you wait for the yeast, melt the butter and leave to cool slightly. It should be liquid, but wait until it is no longer hot.
In a large mixing bowl, combine the yeast mixture with the melted butter, and add in the lukewarm water, vegetable oil and caster sugar. Mix and add in 3 cups of the flour and the salt. Mix again, adding in the rest of the flour gradually. This will make it easier to mix. Only add more flour when the flour in the bowl is combined fully into the dough.
If the 5 cups in this recipe is too much for your dough then do not include all of it! Don’t be scared to play it by ear and respond to what your dough needs. You don’t want to add too much flour – some flour is different and I’ve had to use varying amounts before, but most commonly 5 cups does the trick.
The dough should as soft as a horse’s nose – or as your earlobe! That’s the way we describe dough in Turkey anyway…
Cover up the bowl with the dough with a tea towel or plastic film and leave for 30 minutes in a warm place.
Meanwhile, make the tahini filling. Combine the tahini, cinnamon and brown sugar in a small bowl and mix well. Leave to the side.
Remove the covering and lightly grease your countertop or table with vegetable oil. Remove the dough from the bowl and divide into 20 equal pieces, each weighing around 80 g.
Cover the pieces that you’re not working with so that the dough doesn’t quickly dry out. Spread out each piece of dough into a square shape, around 8 inches across and down, or until the dough is a quarter of an inch in thickness. No need for a rolling pin – it’s easy enough to do with your fingers.
Generously spread the tahini filling you made earlier over the rolled out dough. Roll the dough tightly upwards, leaving it in a long and thin stick shape. Twist the stick of dough along its length and make it into a swirl. Repeat this process with each of the 20 dough pieces you have.
Preheat the oven to 180C/356F. Place the tahini swirls in a tray with a baking sheet underneath. You’ll need to cook the swirls in two separate trays, or with one tray in two separate batches. Combine the egg yolks and vegetable oil in a small bowl. Brush the egg mixture over each swirl before placing them in the oven.
Bake for 30 minutes, or until golden brown on top. Leave to cook on a wire cooling rack. Enjoy!
Tahini & Cinnamon Swirls
Ingredients
For the dough:
- 5 cups plain flour
- 1 tbsp active yeast 10 g
- 2 cups milk lukewarm
- 1/2 cup water lukewarm
- 2 tbsp butter 75 g
- 1/2 cup vegetable oil
- 1 tbsp caster sugar
- 1 1/2 tsp salt
For the filling:
- 3 tbsp cinnamon
- 2 cups tahini
- 2 cups brown sugar
To spread on top:
- 3 egg yolks
- 3 tbsp vegetable oil
Instructions
- Pour the lukewarm milk into a bowl and pour in the yeast. Mix until smooth and cover the bowl with a tea towel or cling film (saran wrap) for 10 minutes, leaving in a warm place.
- After 10 minutes your yeast should be good to go. Whilst you wait for the yeast, melt the butter and leave to cool slightly. It should be liquid, but wait until it is no longer hot.
- In a large mixing bowl, combine the yeast mixture with the melted butter, and add in the lukewarm water, vegetable oil and caster sugar. Mix and add in 3 cups of the flour and the salt. Mix again, adding in the rest of the flour gradually.
- Cover up the bowl with the dough with a tea towel or plastic film and leave for 30 minutes in a warm place.
- Meanwhile, make the tahini filling. Combine the tahini, cinnamon and brown sugar in a small bowl and mix well. Leave to the side.
- Remove the covering and lightly grease your countertop or table with vegetable oil. Remove the dough from the bowl and divide into 20 equal pieces, each weighing around 80 g.
- Cover the pieces that you're not working with so that the dough doesn't quickly dry out. Spread out each piece of dough into a square shape, around 8 inches across and down, or until the dough is a quarter of an inch in thickness.
- Generously spread the tahini filling you made earlier over the rolled out dough. Roll the dough tightly upwards, leaving it in a long and thin stick shape. Twist the stick of dough along its length and make it into a swirl. Repeat this process with each of the 20 dough pieces you have.
- Preheat the oven to 180C/356F. Place the tahini swirls in a tray with a baking sheet underneath. Combine the egg yolks and vegetable oil in a small bowl. Brush the egg mixture over each swirl before placing them in the oven.
- Bake for 30 minutes, or until golden brown on top. Leave to cook on a wire cooling rack. Enjoy!