Make the dough: Combine all the dry ingredients. Add the oil in the center, then gradually add the warm water while kneading until you form a ball of dough (it shouldn't be too firm). Cover and let it rest for about 2 hours.

Divide the risen dough into four balls. If the dough sticks to your hands, sprinkle with a little flour. Let the balls rest for 10 minutes.

Roll out the first ball with a rolling pin, sprinkling the flour-sugar mixture for rolling, into a rectangle about 8 x 12 inches (20 x 30 cm). Spoon the filling evenly over the surface: first brush with oil, then spread the tahini-sugar mixture, and finally sprinkle with cinnamon.

Roll up the rectangle into a log, sprinkle again with the flour-sugar mixture, and gently stretch it by hand to about 20 inches (50 cm) long. Twist the log into a spiral (like a snail) and pinch the ends together. Flatten the spiral with a rolling pin to about 6 inches (15 cm) in diameter.

Place the 4 tahini pies on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (180°C) on the middle rack, using the convection setting, for about 12 minutes or until they turn a deep golden brown.