Ingredients
- Unsalted butter, room temperature (for greasing)
- Syrup
- 3/4 cup packed light brown sugar
- 3/4 cup heavy cream
- 1/2 cup honey
- 5 tbsp unsalted butter
- Filling
- 1/3 cup walnuts
- 1/4 cup pistachios
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- Assembly
- Two 17.5-oz cans cinnamon roll dough (store-bought)
Instructions
- Preheat oven to 350°F. Grease a 12- or 14-inch round cake pan with butter.
- Make the syrup: In a saucepan over medium heat, combine brown sugar, cream, honey, and butter. Bring to a boil, then simmer 5 minutes until sugar dissolves. Remove from heat.
- Make the filling: In a food processor, pulse walnuts, pistachios, sugar, and cinnamon until coarsely ground.
- Assemble rolls: Unroll canned cinnamon roll dough into a sheet. Spread one-quarter of nut filling evenly, then roll back up tightly.
- Pour half the syrup into the prepared pan. Slice the nut-filled rolls, arrange cut-side down over syrup. Sprinkle with remaining filling, drizzle with remaining syrup, reserving 1/2 cup for serving.
- Bake 38–40 minutes, until golden brown and fluffy.
- Cool in pan for 5 minutes. Serve warm with reserved syrup drizzled on top.
Notes
- Use almonds or pecans in place of walnuts or pistachios.
- Add a pinch of cinnamon or splash of vanilla extract to syrup for extra warmth.
- For pull-apart style, bake in a square pan.
- Store leftovers in the fridge for up to 1 week; reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Brunch, Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 420
- Sugar: 28 g
- Sodium: 340 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
