IIf someone had told me that one day rusks would drift so beautifully into the world of desserts, I probably would have raised an eyebrow. In my mind, rusks always belonged beside a steaming mug of coffee—sturdy, wholesome, and designed for the quiet ritual of dunking. They were the dependable heroes of early mornings and long conversations, the kind of bake that felt rooted in tradition rather than indulgence.
I asked you Tastebuds what rusk recipe you’d like to see next, and yes, that’s exactly where the Cinnamon Roll Rusk was born – talk about team work, baby!
This one starts with a soft, light sponge base—simple and comforting, just as a good rusk should be. But before it goes into the oven, generous spoonfuls of cinnamon sugar are dotted across the top. As the sponge bakes, those little pockets melt and caramelise, sinking into the surface and creating irresistible craters of spiced sweetness.
And then comes the finishing touch.
Once cooled, the entire bake gets a snowfall of icing sugar. The sugar drifts into those cinnamon craters, settling into the warm, buttery pockets left behind by the cinnamon swirl. The result is something that feels wonderfully familiar and completely new at the same time—like the comforting flavour of a cinnamon roll, reimagined in rusk form.
This isn’t a breakfast rusk. Not really.
This is the rusk you bring out after dinner with coffee, the one that quietly disappears from the plate while everyone insists they’ll “just have a small piece.” It’s indulgent, a little nostalgic, and undeniably moreish. The kind of bake that blurs the line between teatime treat and dessert.
What I love most about this rusk is how it captures that sense of playful creativity that this whole series has become about. Rusks no longer have to stay in their traditional lane—they can wander into the world of cakes, desserts, and café-style bakes while still holding onto their South African soul.
Because at the end of the day, that’s the magic of baking. A simple idea—flour, eggs, sugar, butter—can become something that sparks curiosity, comfort, and a little bit of joy.
And the Cinnamon Roll Rusk?
It’s proof that sometimes the sweetest ideas come from letting tradition stretch its legs just a little.
Until the next batch. I’m already dreaming about what flavour might be next. Maybe Koesister Rusks or perhaps a Carrot Cake Rusks (OMG).
Cinnamon Roll Rusks
Equipment
- 1 x 23 x 33cm baking tray
Ingredients
Cinnamon Sugar Filling
- ¼ cup butter softened
- ½ cup sugar
- 1 ½ tsp cinnamon
Sponge
- 1 cup sugar
- ⅔ cup buttermilk or 1/2 cup Greek yoghurt
- ½ cup butter melted
- 2 large eggs
- 1 tsp vanilla paste or essence
- 2 cups cake flour or all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Icing Sugar
- 1 ½ cups powdered sugar
- 3 tbsp milk
- 1 tsp vanilla paste or essence
Instructions
Cinnamon Sugar Filling
- In a small bowl, mix butter, sugar and cinnamon powder together. Place in the fridge while you prepare the batter.
Sponge
- P[reheat the oven to 175℃/350℉. Line a 23 x 33cm baking tray with baking spray or a thin layer of butter.
- In a large bowl, quickly whisk the sugar, buttermilk and melted butter together until mostly combined.
- Add eggs and vanilla essence and whisk until well combined.
- Add flour, baking powder, baking soda and salt. Using a spatula, mix until there are no flour pockets left but resist overmixing the batter.
- Evenly spread the batter in your baking tray. Note: i9t will seem as if there isn't enough batter but do not worry - it puffs up beautifully. Just make sure it's spread evenly.
- Remove the cinnamon filling from the fridge, using two teaspoons, dollop the mixture on top of the batter and roughly combine with the batter. Note: the more you combine the filling with the batter, the less 'holes' there'll be once baked. As the cinnamon filling bubbles during the baking process and forms these craters in the sponge. If you'd prefer less and/or more shallow craters, then combine the 2 more thoroughly.
- Place in the oven and bake for 30 minutes or until golden brown on top. Allow to cool. Meanwhile, prepare the icing.
Icing Sugar Topping
- In a medium bowl, mic powdered sugar, milk and vanilla essence together. Mix until no lumps remain. Once the sponge has mostly cooled, pour the icing over the cake and spread evenly, ensuring each nook and cranny is covered. Place in the fridge for 30 minutes-an hour, allowing the sponge to fully cool and make sectioning easier.
- Using a smooth edged knife, slice the sponge in half lengthwise and widthwise. Repeat until you have 8 rectangles widthwise and 4 lengthwise, resulting in 32 rusks in total.
- Drying: Preheat the oven to 90℃/194℉. Lay the sectioned sponge out onto a baking tray that's been lined with a rack, ensuring the tray isn't overcrowded. Place in the oven, with the door slightly ajar, using a cloth or wooden spoon, and dry for 6 hours or until fully dried (overnight can also be an option). Note: the rusks must be fully dried otherwise they'll slowly start to soften and stale.
- Once dried, all that's left is for you to make that hot cuppa coffe or tea and get dunkin!
Love Love Love
I’m so glad you feel the same way! Xx