Greek cinnamon roll and cherry cake recipes for home bakers

A detailed cinnamon‑spiced roll recipe from Argiro Barbagirou combines olive oil, red wine, orange juice and zest, brown sugar, toasted sesame and a touch of cinnamon. After a brief rest, the dough is shaped into about 40 rolls, coated with a sesame‑cinnamon mixture and baked at 170 °C until golden.

A separate moist cherry cake uses ricotta, lemon zest, vanilla and almond extract, with a blend of all‑purpose flour and fine cornmeal for a light crumb. Pitted cherries are folded into the batter and scattered on top before baking at 175 °C for 55–65 minutes. Both recipes are presented as easy, aromatic options for everyday home baking in Greece.