I wrote about these tahini rolls before. I have no nostalgic attachment to cinnamon rolls, growing up in Turkey and all, but we do have these DELICIOUS treats called Tahini Corek (tahini rolls).

This one is not exactly identical to the traditional tahini roll, it’s more of a love child of a cinnamon roll and a tahini roll, it’s more fluffy, a bit less rich, more appropriate for a snack or breakfast.

But it so hits the spot when the craving hits for your Turkish childhood treat!

Print Recipe

5 from 1 vote

Single-serving Tahini Roll

Prep Time5

Cook Time20

Course: Breakfast, Dessert, Snack

Cuisine: Turkish

Keyword: easy recipes, gluten-free, low sugar, plant-based, single-serving, tahini, tahini roll, tahinli corek, turkish, vegan

Servings: roll

Calories: 246kcal

Equipment

Ramekin or cookie sheet

Ingredients

Dough

1/4 cup flour (30 g) gf all purpose if desired
1/4 tsp baking powder
1 tsp oil (5 g)
1 tsp maple syrup (7 g)
1 tbsp (nut) milk (15 g)

Filling

2 tsp tahini (10 g)
1 tsp sugar (4 g) coconut/brown sugar works best
1/4 tsp (optional) cinnamon

Instructions

Preheat oven to 350F and grease a 1/2 cup ramekin or any baking dish really.
In a small bowl, whisk together flour and baking powder.
In a mug, blend oil, syrup, milk.
Combine the two to make a non sticky dough (add a teeny more flour if needed).
Knead for a minute to form a smooth ball of dough. Spread out into a long thin rectangle.
Mix tahini and sugar and spread it on the rectangle. Sprinkle with cinnamon.
Roll up, transfer to ramekin, bake 20 mins.
Enjoy your freshly baked tahini roll!

Notes

The recipe as written is sweet enough for breakfast. If you want a dessert roll, increase the sugar in the filling or drizzle some honey/maple syrup after baking. That should do it!