Baklava Cinnamon Rolls Recipe
Introduction
These Baklava Cinnamon Rolls combine the flaky, buttery layers of puff pastry with the sweet, nutty flavors of classic baklava. Infused with cinnamon and a luscious honey syrup, they make a delightful treat perfect for breakfast or dessert.
Ingredients
- 1 3/4 cups raw and unsalted pistachios
- 1 tbsp cinnamon
- 1/4 cup packed brown sugar
- 1/4 cup + 1 tbsp white sugar
- 1/2 tsp maldon salt
- 2 sheets puff pastry, thawed
- 4 tbsp butter, melted
- 1/2 cup water
- 1 tbsp lemon juice
- 1/8 cup honey
Instructions
- Step 1: Place a rack in the bottom third of the oven and preheat to 350°F (175°C). Butter or grease a quarter baking sheet or 9×12 baking pan with non-stick spray.
- Step 2: Add pistachios, brown sugar, 2 tablespoons white sugar, and cinnamon to a food processor. Pulse until the nuts are finely chopped with mostly small pieces and a few larger bits. Add salt and pulse once more, keeping the salt granules mostly intact.
- Step 3: On a lightly floured surface, lightly roll out each sheet of puff pastry. Brush each sheet evenly with 2 tablespoons of melted butter. Sprinkle the nut and sugar mixture evenly between the two sheets. Roll each sheet jelly roll-style, trim the ends for even edges, then cut each roll into 16 equal pieces.
- Step 4: Place the rolls nut-side down in the prepared baking dish. Bake for 25-30 minutes or until golden brown and cooked through, watching carefully to avoid burning.
- Step 5: While baking, prepare the syrup by combining the remaining sugar, water, honey, and lemon juice in a small saucepan. Bring to a boil, then simmer until thickened, about 5 minutes. Remove from heat and set aside.
- Step 6: Remove the rolls from the oven and let rest for 2 minutes. Pour the syrup over the warm rolls. Serve after allowing the syrup to soak in for a few minutes. The rolls can be left at room temperature for a few hours.
Tips & Variations
- For extra crunch, toast the pistachios lightly before processing.
- Replace pistachios with walnuts or almonds for a different nutty flavor.
- Serve warm with a dollop of Greek yogurt or whipped cream for a creamy contrast.
- Use store-bought honey or try flavored honey (like orange blossom) to add a subtle twist.
Storage
Store any leftover baklava cinnamon rolls in an airtight container at room temperature for up to 2 days. Reheat gently in a preheated 300°F (150°C) oven for 5-7 minutes to restore flakiness. Syrup-soaked rolls lose crispness over time, so they are best enjoyed fresh or within a day.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these rolls ahead of time?
You can assemble the rolls ahead and keep them refrigerated before baking. Let them come to room temperature for 15 minutes before baking to ensure even cooking.
What if I don’t have puff pastry?
Puff pastry creates the signature flaky texture, but you can substitute with phyllo dough for a more traditional baklava feel. Brush each phyllo sheet with butter before layering with nuts and rolling.
PrintBaklava Cinnamon Rolls Recipe
These Baklava Cinnamon Rolls combine the flaky, buttery texture of puff pastry with a spiced nut filling inspired by classic baklava flavors. Rolled up with cinnamon, pistachios, and sweetened with a sticky honey-lemon syrup, they offer a perfect balance of crunch and sweetness in every bite. This easy-to-make dessert is perfect for breakfast, brunch, or an indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 rolls 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Nut Filling
- 1 3/4 cups raw and unsalted pistachios
- 1 tbsp cinnamon
- 1/4 cup packed brown sugar
- 2 tbsp white sugar (divided)
- 1/2 tsp Maldon salt
Pastry
- 2 sheets puff pastry, thawed
- 4 tbsp butter, melted
Syrup
- 1/4 cup white sugar
- 1/2 cup water
- 1 tbsp lemon juice
- 1/8 cup honey
Instructions
- Prepare Oven and Baking Dish: Place a rack in the bottom third of the oven and preheat to 350°F (175°C). Grease a quarter baking sheet or a 9×12-inch baking pan with non-stick spray or butter to prevent sticking.
- Make Nut Filling: In a food processor, combine pistachios, brown sugar, 2 tablespoons white sugar, and cinnamon. Pulse until the pistachios are finely chopped with some small chunks remaining for texture. Add the Maldon salt and pulse once more to distribute it evenly without breaking it down.
- Prepare Puff Pastry: Lightly flour a work surface and slightly roll out each thawed puff pastry sheet. Brush each sheet evenly with 2 tablespoons melted butter to ensure flakiness and flavor.
- Assemble Rolls: Sprinkle the nut and sugar mixture evenly over one sheet, then place the second sheet on top and sprinkle with remaining filling if desired. Roll the pastry sheets jelly-roll style, trimming off uneven ends for clean edges. Slice into 16 equal rolls.
- Bake: Arrange the rolls nut side down in the prepared pan. Bake for 25-30 minutes or until golden brown and cooked through. Watch carefully to prevent burning.
- Make Syrup: While rolls bake, combine remaining sugar, water, honey, and lemon juice in a small saucepan. Bring to a boil, then reduce heat and simmer for about 5 minutes until syrup thickens slightly. Remove from heat and set aside.
- Finish and Serve: Remove rolls from oven and let cool for 2 minutes. Pour warm syrup evenly over the rolls. Allow rolls to absorb the syrup for a few minutes before serving. These can also be left at room temperature for a few hours.
Notes
- Use raw, unsalted pistachios for best flavor and texture.
- Do not over-process the nuts to maintain some crunch in the rolls.
- The syrup should be poured warm to soak into the pastries effectively.
- These rolls are best served the day they are made but can be kept at room temperature for a few hours.
- Substitute honey with maple syrup for a different flavor or to make it vegan.
- Ensure puff pastry is fully thawed before handling to avoid tearing.
Keywords: Baklava cinnamon rolls, pistachio rolls, puff pastry dessert, honey syrup rolls, cinnamon nut rolls
