Easy Tahini Rolls (Tahinli Corek)

5 from 1 vote

Tahini Roll recipe that is low sugar, vegan and much easier to make than traditional Turkish Tahini Rolls.

Prep Time10

Cook Time25

Resting Time1

Course: Breakfast, Dessert, Snack

Keyword: cinnamon roll, gluten-free, low sugar, plant-based, tahini roll, tahinli corek, turkish, turkish dessert, turkish food, vegan

Servings: rolls

Calories: 146kcal

Make the dough: Whisk together flour, salt, yeast in a large bowl. Combine milk, oil, syrup in a microwave dish or stove top. Heat 30 sec at a time until it’s warm to touch (about 110F), don't make it too warm or you'll end up murdering your little yeasty friends. Pour warm mixture into the dry ingredients, stir until it forms a soft dough. On a floured surface knead the dough for a few minutes. Place in a greased bowl, cover loosely and let it rest about 10 minutes.
Make the rolls: Roll the dough out in a rectangle (about 16×8), drizzle the tahini and sprinkle the brown sugar and optional cinnamon. Roll up the dough and cut into 16 rolls. Arrange in a greased pan (mine was 15×7). Cover loosely with plastic wrap and let the rolls rise in a warm draft-free environment for about an hour (I just stick mine in the oven with the oven light on for warmth). They will get much bigger and fill up the dish.
Bake the rolls: Preheat the oven to 375F and bake for 25 or so minutes until the rolls are nicely browned.

I made these a bit less decadent to enjoy as a snack or breakfast. Add a little tahini or syrup drizzle to enjoy them as dessert.
I stored leftovers in the refrigerator. I'm sure they would freeze well and in fact I'm kicking myself now for not freezing some!