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Black tahini date molasses tahinopita Square-min.jpg

Black Tahini and Cinnamon Buns

Prep 24 hoursCooking 30 minutes8 people

These buns are a cross between a Cypriot tahini pie (tahinopita) and a cinnamon bun. Make them as big or as small as you want them, but we made them BIG.  They have such unexpected textures, crispy, crunchy and soft all at the same time.


30 minutes


Dessert Recipes

1 hour +

Summer Recipes

Vegetarian Recipes




For the black tahini paste:

100g Black Tahini

175g caster sugar

2 tbsp Belazu Early Harvest Olive Oil

½ tsp cinnamon

½ tsp ground coriander

½ tsp salt

For the dough:

7g instant yeast

500ml water

550g white bread flour

150gr wholemeal bread flour

1 tsp salt

½ tsp bicarbonate of soda

2 tbsp Belazu Early Harvest Olive Oil


For the sesame topping:

100ml water

100g black sesame seeds

100g honey (or agave or sugar syrup)


  1. Mix all the ingredients for the Black Tahini paste in a bowl. Place in the fridge overnight.
  2. To make the dough, in a bowl, mix the yeast with the warm water and set aside.
  3. In a large bowl, mix the flours, salt and bicarbonate of soda. Make a well in the middle and pour in the yeast and water mixture. Using your hands, mix to bring together into a saggy mix. Kneed for a minute or so in the bowl to bring it all together to resemble a loose ball.
  4. In a fresh bowl, pour the Early Harvest Olive Oil to coat the sides, place the dough, cover with clingfilm and leave in the fridge overnight.
  5. The next day, knock the dough back and divide it into 8 balls.
  6. Preheat your oven to 160C fan.
  7. Dust your worksurface with flour.
  8. One by one, roll each ball into a flat disc, as big as the palm of your hand
  9. Holding the disc in your palm, place 1 tbsp of the black tahini mix in the middle of it. Bringing the sides up, enclose the tahini and seal the edges. Using the worktop, flatten the ball again with the palm of your hand.
  10. Place another tbsp of the black tahini mix and repeat step 8. If the mix oozes out, don’t worry at all!
  11. Guide the dough into a long sausage shape, around 25cm long. Pat another tbsp of the black tahini mix all along the dough.
  12. Twist the dough using both hands in opposite directions. It should end up looking like a cheese straw!
  13. Then twist the swirl into a spiral, tucking the end underneath. Flatten with the palm of your hand and place onto a lined baking sheet
  14. Repeat steps 8-12 for all balls of dough.
  15. When you have rolled all 8 balls into buns, leave to prove for around 15 minutes or so, until they are slightly risen.
  16. Brush the buns with water, sprinkle with black sesame seeds and bake on 2 separate trays for 20 minutes.
  17. Remove from the oven, drizzle with the honey and pop back into the oven for 3-4 minutes.
  18. Take them out, leave to cool for 10 minutes or so and enjoy warm.

Included in this Recipe

Black Tahini

Black Tahini

A smooth tahini with an intense black colour from black sesame seeds.

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.