Cinnamon rusks

September 13, 2012 (Last Updated: January 11, 2019)
Cinnamon rusks recipe

Is there anything more South African than a good old rusk? Enjoyed with a cup of tea for generations, it’s a staple in our country beloved by almost everyone. Our cinnamon rusks are a sweetly spiced version of the classic recipe that are simple to make and full of delicious flavours. A cup of tea is definitely a necessary side!

ALSO TRY: Scrumptious fruit and bran rusks

Cinnamon rusks

Serves: 15 – 20
Cooking Time: 1 hr + 2 hrs to dry


  • 250g butter, melted
  • 375g brown sugar
  • 500g self-raising flour
  • 5ml (1 tsp) cinnamon
  • a pinch of salt
  • 30ml (2 tbsp) vanilla extract
  • 2 large eggs
  • 250ml (1 cup) plain yoghurt



Preheat the oven to 180°C.


Cream together the butter and sugar. Sift the flour, cinnamon and salt. Make a well in the dry ingredients and add the creamed butter and sugar. Mix well then add the vanilla, eggs and yoghurt. Mix until the dough comes togetherand press the mixture into a 5cm deep baking tin.


Bake for 1 hour. Remove from the oven then turn out onto a wire rack and cool.


Cut into squares then return to a 70°C oven to dry out for 2 hours or overnight.

For a fun twist on your average rusks, try these Ouma Rusk buttermilk and pretzel mini buns. More than just cinnamon, butter and sugar, these scrumptious buns have the crunch of the rusks and the saltiness of pretzels – a perfect marriage for the smooth cream cheese frosting. The aroma when baking is glorious.

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