Noon Rogani

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Hands-on time:
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Yield: 1 loaf

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A unique and impressive breakfast bread, Noon Rogani hails from Azerbaijan near northwestern Iran. With a filling of butter, cinnamon and sugar, the loaf is warm and inviting as you pull the spirals apart with your fingers and savor each bite. This loaf is formed from a 5 foot long rope of cinnamon filled dough, coiled to resemble a turban. Reach out to a new region and try this delightful bread.

Noon Rogani

star rating (16) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf
Published: 05/27/2010



Filling and Topping

  • 4 tablespoons melted butter, divided
  • 1/4 -1/2 cup sugar to taste
  • 2 teaspoons cinnamon


1) In a large bowl or your bread machine bucket mix the flour, water and yeast to a thick shaggy mass. Let rest for 10 minutes.

2) After 10 minutes add the salt, sugar and vegetable oil and extra flour as needed to create a dough that is not sticky to the touch but still slightly tacky. Knead by hand, mixer or bread machine until the dough is smooth and elastic.

3) Place the dough in a greased bowl and cover. Let rise until puffy, about 30-40 minutes.

4) Turn out the dough onto a well floured surface. Gently deflate and shape into a square pillow. Roll the square to approximately 23" square and 1/8th" thick.

5) Mix the cinnamon and sugar in a small bowl. Brush the dough with half of the melted butter and generously sprinkle on the cinnamon sugar mixture. Use more or less sugar to taste.

6) Roll up the dough jelly roll style. Pinch the seam well and continue to roll the rope until it reaches a length of 5 feet. Don't worry about small tears in the outer layers, that is normal. Twist the entire length of the rope similar to wringing out a towel, but much more loosely.

7) On a greased baking sheet or parchment paper, coil the rope into a round spiral, turban style. Don't wrap too tightly, keep the coil slightly loose to aid in the final rise. Brush with the remaining melted butter and set aside, covered, to rise until puffy 40-45 minutes.

8) Bake the loaf in a preheated 400°F oven for 30-45 minutes or until deeply golden brown. Cool slightly on a rack before serving. Makes one 10-12" spiral.


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  • star rating 09/11/2013
  • ggulyas from Lake Jackson, TX
  • Great recipe. I made it several times. Replaced half of the flour with white whole wheat. We love it that way too. I always make it in the evening, put it in a round cast iron skillet cover with a plastic wrap and refrigerat it till the morning. Then bake it freshly in the morning. Very delicios. Also, it is fun to peel the swirls as we eat it. Thanks for the recipe.
    Glad you liked it. Thank you for trying it! Elisabeth
  • star rating 11/06/2011
  • asoliverio from KAF Community
  • This came out beautifully and was not difficult to make at all. I did "veganize" the recipe and used white whole wheat flour. The dough was soft and easy to work with and the smell when baking...wonderful. FYI here's my vegan version: With full credit going to KAF. Thanks for a wonderful recipe! Annie
  • star rating 03/17/2011
  • breadbaby from KAF Community
  • Hi, I was looking for something new to bake a run a crossed this noon rogani, it was very good pulling the layer, , the dough was simple to make, but it was very dry weather today, so I did adjust the water, the recipe called for 10 ounces, I add 12 .5 ounces, I think you need a little experience , with dough, but don't let that stop you from baking this, it was a very fun and interesting , to shape, and TASTY to eat,
  • star rating 01/23/2011
  • jweissmn from KAF Community
  • I see the recipe description has been changed from "slurry" to "shaggy mass" which is what I got when I made it a few times. Great, flexible recipe that makes people happy at a relatively low level of effort. Not what's usually known as Noon Roghani, but that doesn't bother me one bit.
  • star rating 10/13/2010
  • Sally from Florida
  • I love this recipe because it's similar to a cinnamon roll but not as sweet. After making it with all purpose flour I tried it with King Arthur Better For Bread flour and it was even better.
  • star rating 09/11/2010
  • from KAF Community
  • I tried this thinking we would have guests who were originally from Iran. I was relieved that they couldn't make it. I made it as written filling it with chocolate chips. The dough was indeed too stiff and it came out more like a big round chocolate chip pretzel. I will try again, but this time go for more liquid.
  • star rating 08/24/2010
  • ggulyas from KAF Community
  • We loved this bread. I used 1/4 cup sugar and 1 tbs brown sugar. Tasted great. Enjoyed the crispy crust. Definitely will make it again. I was also thinking about making smaller ones and give it to friends. Thank you. Would you recommend to substitute half of the wheat with white whole wheat?
    You could definitely try the 50/50 white and wheat. Keep in mind the texture will be slightly different. MJR @ KAF
  • star rating 08/08/2010
  • jweissmn from KAF Community
  • All three times I've made this according to the weight, I got a very stiff dough. My scale has new batteries, so it should be right. 1 1/4 cups water to 4 1/2 cups flour does seem like it would lead to stiff dough right off the bat, not a slurry. But I improvised with more liquid to adjust the texture, and the bread came out fabulous. Twice as a sweet spiral and once with a savory filling.
    Glad to hear you were able to adjust as needed to achieve great results. Frank @ KAF.
  • star rating 07/17/2010
  • Wanie from Dallas, TX
  • Okay, really not what i expected at all! the 2 tsp of salt made it a savory bread and there wasn't enough sugar to make it a sweet bread. Husband loved it since he didn't have any expectation at all. When i added the 19 oz flour (used WWW) and the 10 oz fluid - it didn't turn into a slurry!! it formed a dough. It still rised well (thank goodness!) It was fun to make though, will try it again next time with less salt.
  • star rating 07/11/2010
  • Phyl from Stow, OH
  • I love, love, love this recipe!! It is so easy and delicious. And my kids loved baking it with me almost as much as they enjoyed eating it. Here's my baking experience with this recipe: The only issue I had was that I wasn't able to roll it out to the correct length, even with several rests in between attempts. I suspect that I didn't knead it long enough to begin with. The recipe didn't say how long to knead it.
    When a recipe says knead by hand, stand mixer, or bread machine - the by-hand time is 5 to 7 minutes. The benchmark here is the dough should be smooth and elastic. Irene @ KAF
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