Turkish Sweet Tahini Rolls

Whisk the tahini, sugar, and cinnamon in a bowl with a spoon for 3 minutes. The mixture will be runny at first, then thicken into a paste as the sugar dissolves. It is ready when it holds on a spoon without dripping; if it still runs, add 20 g more sugar.

Divide the risen dough into 16 balls. Use a rolling pin to roll each into a thin, 18-centimeter round. Spread one 5 ml measure of the tahini filling over the surface and roll it up tightly from one edge. Stretch the roll with both hands and twist it, then coil it like a snail and tuck the end underneath. The spiral will not show if the dough is rolled too thick.

Arrange the rolls with space between them on a parchment-lined baking sheet. Cover and let them rise again. Once puffed, brush with beaten egg yolk and sprinkle with sesame seeds.

Bake in an oven preheated to 180°C / 355°F for 25 minutes. The rolls are done when golden on top and the tahini begins to glisten through the spirals. Let them rest on the baking sheet for 5 minutes; the filling is very hot straight from the oven and can burn your mouth if you bite into it right away.