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 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!
Baklava Cinnamon Rolls
Equipment
- Mixer
- 9×13-inch baking pan
- Saucepan
- Food processor
Ingredients
Dough:
- 1 cup lukewarm whole milk
- 2¼ teaspoons 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 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!
