Baklava Cinnamon Rolls

I love traditional baklava so much. It happens to be one of my favorite treats, especially around the holidays. The only trouble is that I’ll do anything to avoid having to make it because of all those phyllo dough layers. I find it tedious to work with phyllo and you have to worry about it not drying out as you work with it and make sure you’re brushing enough butter and what not. It’s a lot. Which is why you’ll find these baklava cookie bars and thumbprint cookies on the site instead. They have all of the traditional baklava flavors, but without all the work. The payout is still great. This time around, I’m bringing you these Baklava Cinnamon Rolls. They’re decadent, over-the-top, and if you ask me, completely necessary this holiday season. They’re filled with butter and a spiced nut mixture and of course, we can’t forget about that classic syrup baklava is known for. These are doused with that too. If you’re a big fan of baklava, like me, then you’ll love these rolls!

This is my go-to cinnamon roll dough recipe that I use all the time. You might recognize it from the garlic bread “cinnamon” rolls. It really makes the perfect dough. In the bowl of a stand mixer, combine the flour, sugar, salt and yeast.

**Note: I’m using instant yeast because that’s what I have on hand. Instant yeast doesn’t require you to bloom it in warm water first. But if you’re using active dry yeast, you’ll need to do that step first. I’ve written out those instructions in the actual recipe below!**

Then add in the milk, eggs and butter and mix on medium speed with the dough hook attachment until it starts to come together.

Knead on high for about 8 to 10 minutes, until smooth and somewhat soft. If you find that your dough is slightly stickier and is sticking to the sides of the bowl too much, you can sprinkle in a tablespoon or so more of flour. 

Transfer the dough to a well-oiled bowl and cover loosely with plastic wrap and a damp kitchen towel. Let rest in a warm spot until doubled in size, about 1½ hours.

**Tip: I like to place it in an oven (not turned on, of course) with the oven light turned on. That is the perfect environment to prove dough!**

Meanwhile, to make the filling, place all the nuts in a food processor and pulse several times until the mixture is coarsely chopped. You don’t want it super fine, but like small rough chopped pieces will do. Transfer the mixture to a bowl and stir in in the sugar, cinnamon, and cloves.

**Note: I know it seems like a lot of cinnamon, because it is, but you really won’t be hit over the head with it. There are a lot of nuts and butter and the cinnamon really blends in nicely.**

The mixture can be prepped the night before and stored in an airtight container in the pantry or counter until ready to make the rolls the next day. 

Once the dough has risen and doubled in size, punch it down and then transfer to a lightly floured work surface. Roll out into a large rectangle about ¼-inch thick. The size of it doesn’t really matter because it’s a large dough, but just make sure it stays as a rectangle as much as possible.

Spread evenly with the softened butter, and sprinkle with the filling mixture. Roll into a tight long, length wise, and then cut into 12 even pieces. Place on a well greased 9 by 13-inch baking pan. Cover loosely with plastic wrap and a damp kitchen towel. Allow to rest in a warm spot until doubled in size, about 1 hour.

Preheat oven to 350 degrees F. Bake the rolls until puffed and golden brown, about 30 to 35 minutes. Remove from the oven and let cool slightly.

While the buns bake, make the filling. Combine the water and sugar in a medium saucepan and place over moderate heat. Cook, stirring often, until the sugar as dissolved. Then stir in the honey, orange peels, and cloves.

Bring to a low boil, reduce to a simmer and cook, stirring often, for 20 minutes. Remove from the heat, discard the cloves and orange peel and stir in the lemon juice. Allow too cool down slightly.

Once the rolls come out of the oven, immediately drizzle as much of the syrup over them as you’d like. Allow them to cool down to room temperature before serving.

**Note: It’s important to pour the syrup over the rolls while they’re still warm because that allows the syrup to soak into them properly. If you were to wait too long, the syrup won’t soak in and it’ll just stay there in the pan.**

If you have any leftovers, you can wrap them well or store in an airtight container and keep at room temperature for up to 2 days. Rewarm them for a few seconds in the microwave before serving. 

I know there are a few steps to this recipe. I mean it’s not the kind of dessert you’re craving and you’ll get to enjoy right away. Some of the ingredients can be pricey (the nuts, really) but if you enjoy baklava as much as I do and are wanting to create something fun this holiday season, these cinnamon rolls are it. Let me know what you think below. Stay safe out there, my friends. 

Baklava Cinnamon Rolls

These Baklava Cinnamon Rolls are an over-the-top dessert or treat that are an awesome mash up of two delicious treats.

Servings 12 servings

Prep Time 2 hours hrs 30 minutes mins

Cook Time 30 minutes mins

Total Time 3 hours hrs

Ingredients

Dough:

• 1 cup lukewarm whole milk
• 2¼ teaspoons 1/4-ounce packet active dry yeast
• 4½ cups all-purpose flour
• ¼ cup granulated sugar
• 1¾ teaspoons salt
• 2 large eggs
• ⅓ cup unsalted butter diced

Filling:

• 6 ounces shelled pistachios
• 6 ounces walnuts
• 6 ounces skinned hazelnuts
• 1/4 cup granulated sugar
• 2 tablespoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup 1 stick unsalted butter, softened

Syrup:

• 3/4 cup granulated sugar
• 1 cup water
• 1 cup honey
• 2 strips orange peel
• 5 whole cloves
• 2 tablespoons fresh lemon juice

Instructions

• To make the dough, in a small bowl, combine the warm milk, yeast and about a teaspoon of the sugar. Set aside in a warm spot and let sit until foamy and frothy, about 10 minutes.
• In the bowl of a stand mixer, fitted with the dough hook, combine the flour, milk mixture, sugar, salt, eggs and butter and mix on medium speed until it comes together. Knead on high for about 8 to 10 minutes, until smooth and somewhat soft. Transfer the dough to a well-oiled bowl and cover loosely with plastic wrap and a damp kitchen towel. Let rest in a warm spot until doubled in size, about 1½ hours.
• Meanwhile, to make the filling, place all the nuts in a food processor and pulse several times until the mixture is coarsely chopped. You don't want it super fine, but like small rough chopped pieces will do. Transfer the mixture to a bowl and stir in in the sugar, cinnamon, and cloves.
• Punch dough down and then transfer to a lightly floured work surface. Roll out into a large rectangle about ¼-inch thick. Spread evenly with the softened butter, and sprinkle with the filling mixture. Roll into a tight long, length wise, and then cut into 12 even pieces. Place on a well greased 9 by 13-inch baking pan. Cover loosely with plastic wrap and a damp kitchen towel. Allow to rest in a warm spot until doubled in size, about 1 hour.
• Preheat oven to 350 degrees F. Bake the rolls until puffed and golden brown, about 30 to 35 minutes. Remove from the oven and let cool slightly.
• While the buns bake, make the filling. Combine the water and sugar in a medium saucepan and place over moderate heat. Cook, stirring often, until the sugar as dissolved. Then stir in the honey, orange peels, and cloves. Bring to a low boil, reduce to a simmer and cook, stirring often, for 20 minutes. Remove from the heat, discard the cloves and orange peel and stir in the lemon juice. Allow too cool down slightly.
• Once the rolls come out of the oven, immediately drizzle as much of the syrup over them as you'd like. Allow them to cool down to room temperature before serving. Enjoy!

Author: The Candid Appetite