Baklava Cinnamon Rolls

Why You’ll Love This Recipe

• A clever shortcut swaps labor-intensive phyllo for canned cinnamon roll dough, making it beginner-friendly.
• The nutty walnut-pistachio filling pairs perfectly with the buttery syrup to create a dessert-worthy brunch item.
• Only eight additional ingredients (besides the rolls) and minimal technique mean you get a beautiful, flavor-packed dish without the fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, room temperature (for greasing)
• Syrup
  • ¾ cup packed light brown sugar
  • ¾ cup heavy cream
  • ½ cup honey
  • 5 tablespoons unsalted butter
• Filling
  • ⅓ cup walnuts
  • ¼ cup pistachios
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
• Assembly
  • Two 17.5-ounce cans cinnamon roll dough (store-bought)

Directions

1. Preheat your oven to 350 °F and grease a 12- or 14-inch round cake pan with butter.
2. Make the syrup: In a medium saucepan over medium heat, combine brown sugar, heavy cream, honey, and butter. Bring to a boil, then lower to a simmer, stirring until sugar dissolves (about 5 minutes). Remove from heat and set aside.
3. Make the filling: In a food processor, pulse walnuts, pistachios, sugar, and cinnamon until coarsely ground but not too fine, to avoid burning during baking.
4. Assemble rolls: Unroll the canned cinnamon rolls intact into a sheet. Spread one-quarter of the nut filling evenly over the surface, then roll the dough back up as tightly as you can.
5. Pour half of the syrup into the bottom of the cake pan. Slice apart the nut-filled rolls and arrange them cut-side down atop the syrup. Sprinkle remaining nut mixture over the top, then drizzle with remaining syrup. Reserve ½ cup of the syrup for serving.
6. Bake for 38–40 minutes, until golden brown and fluffy.
7. Let stand in the pan about 5 minutes. Serve warm with the reserved syrup drizzled on top. Store leftovers in an airtight container in the refrigerator for up to one week.

Servings and timing

• Serves: 10
• Prep time: 20 minutes
• Cook time: 50 minutes
• Total time: 1 hour 10 minutes

Variations

• Nut swaps: Try combining or substituting other nuts like almonds or pecans for a different flavor.
• Syrup flavor twists: Add a pinch of cinnamon or a splash of vanilla extract to the syrup for added warmth.
• Presentation tweak: Bake in a square pan for pull-apart style serving or individual portioning.

Storage/Reheating

• Storage: Store leftover rolls in an airtight container in the fridge for up to one week.
• Reheating: Warm gently in the oven or microwave, and re-drizzle with reserved syrup to revive that sticky sweetness.

FAQs

1. Do I need phyllo dough for this recipe?

No this version simplifies the process by using store-bought cinnamon roll dough instead of phyllo.

2. Why is the nut filling not ground too finely?

A coarser texture prevents the filling from burning while baking.

3. Can I skip the syrup?

It’s key for that signature baklava-inspired sweetness and texture don’t skip it!

4. Can I prepare these in advance?

Yes assemble the rolls ahead, refrigerate, then bake when ready and serve warm.

5. Are these suitable for breakfast?

Absolutely they’re brunch-appropriate and perfect for a special meal.

6. Can I freeze leftovers?

Yes freeze cooled rolls individually, then reheat with a bit of syrup when serving.

7. What if my rolls rise before I spread the filling?

Work on a lightly floured surface and proceed quickly for best results.

8. Is heavy cream necessary in the syrup?

Yes it adds richness and helps create that indulgent, sticky finish.

9. Can I reduce the sugar in the syrup?

You can, though it may affect the thickness and sweetness of the glaze.

10. Any nut allergy alternatives?

Try a mix of chocolate chips and chopped dried fruit for a different, allergy-friendly filling.

Conclusion

These Baklava Cinnamon Rolls brilliantly merge the rich textures and flavors of baklava and cinnamon rolls with minimal effort. The shortcut of using canned dough, combined with nutty filling and sticky syrup, delivers a visually stunning and irresistible dish perfect for brunch or dessert. Effortlessly elegant and decadently delicious.

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