Baklava Cinnamon Rolls

Why You’ll Love This Recipe

• Combines the best of baklava and cinnamon rolls in one easy recipe.

• Uses store-bought puff pastry for convenience.

• Sweet, nutty, buttery, and syrupy all at once.

• Ready in just 40 minutes.

• Elegant enough for special occasions yet simple for everyday baking.

Ingredients

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

• Raw unsalted pistachios

• Cinnamon

• Brown sugar

• White sugar

• Maldon salt

• Puff pastry sheets, thawed

• Butter, melted

• Water

• Lemon juice

• Honey

Directions

1. Preheat oven to 350°F (175°C) and grease a quarter baking sheet or 9×12 pan.

2. In a food processor, pulse pistachios, brown sugar, 2 tablespoons white sugar, and cinnamon until finely chopped with some larger bits remaining. Add salt and pulse once more.

3. Roll out puff pastry sheets slightly on a floured surface. Brush each with butter and sprinkle with the nut mixture.

4. Roll each sheet jelly-roll style and trim edges. Slice into 16 even rolls.

5. Place rolls, nut-side down, into the prepared baking dish. Bake for 25–30 minutes until golden and cooked through.

6. Meanwhile, prepare syrup by boiling water, honey, lemon juice, and remaining sugar. Reduce to a simmer for 5 minutes until slightly thickened.

7. Remove rolls from oven, rest for 2 minutes, then drizzle with warm syrup. Serve immediately or at room temperature.

Servings and timing

• Servings: 16 rolls

• Prep time: 15 minutes

• Cook time: 25 minutes

• Total time: 40 minutes

Variations

• Use walnuts or almonds instead of pistachios for a traditional baklava feel.

• Add a pinch of cardamom or nutmeg for extra spice depth.

• Substitute maple syrup for honey in the glaze for a unique twist.

• Drizzle with melted chocolate for a decadent touch.

• Make a smaller batch by halving the recipe.

Storage/Reheating

• Store at room temperature in an airtight container for up to 2 days.

• Refrigerate for up to 4 days.

• Reheat in the oven at 300°F (150°C) for 5–7 minutes to refresh the crispiness.

• Freezing is possible, but best before adding syrup. Add syrup after reheating.

FAQs

1. Can I make these cinnamon rolls ahead of time?

Yes, you can assemble them the night before, refrigerate, and bake the next day.

2. Do I have to use puff pastry?

Puff pastry is easiest, but crescent roll dough or homemade pastry can also work.

3. Can I use salted pistachios?

Yes, but reduce or omit the added salt to avoid overpowering flavor.

4. How do I keep the rolls from unrolling while baking?

Place them nut-side down and pack them snugly in the baking dish.

5. What’s the purpose of the syrup?

It mimics baklava’s signature sticky sweetness and keeps the rolls moist.

6. Can I use phyllo dough instead of puff pastry?

Phyllo would work but requires layering with butter, making it more labor-intensive.

7. Are these overly sweet?

They’re sweet but balanced by the nuts and touch of salt. Adjust sugar if desired.

8. Can I use other nuts?

Absolutely—walnuts, almonds, or pecans all work beautifully.

9. Can I make these gluten-free?

Yes, use gluten-free puff pastry if available.

10. How should I serve these?

They’re best served warm, with coffee or tea, as dessert or a brunch centerpiece.

Conclusion

Baklava cinnamon rolls are a shortcut treat that brings together the irresistible flavors of two beloved desserts. With layers of puff pastry, spiced nuts, and a drizzle of honey-lemon syrup, they’re crunchy, gooey, and sweet all in one bite. Whether you make them for a gathering or just to indulge yourself, these rolls will quickly become a favorite.

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