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Best Easy Baklava Cinnamon Rolls: Perfect Sweet Bliss

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These Baklava Cinnamon Rolls combine the soft, pillowy texture of classic cinnamon rolls with the nutty, floral sweetness of baklava. A honey-rose syrup and crunchy pistachio-walnut filling make this a showstopping brunch treat.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (plus extra for dusting)
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 1 cup warm milk (110°F)
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, melted
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 1 cup shelled pistachios (unsalted)
  • ½ cup walnuts
  • ½ cup unsalted butter, softened
  • ⅓ cup brown sugar (packed)
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground cardamom (optional)
  • ½ cup honey
  • ¼ cup water
  • 1 tablespoon rose water
  • 1 teaspoon lemon juice
  • ¼ cup chopped pistachios (for garnish)

Instructions

  1. In a small bowl, combine warm milk (110°F) and 1 tablespoon of the granulated sugar. Sprinkle yeast on top and let sit for 5-7 minutes until foamy.
  2. In a stand mixer bowl, whisk together flour, remaining sugar, and salt. Add melted butter, egg, and yeast mixture. Mix on low speed for 2 minutes, then medium speed for 5 minutes until dough is smooth and slightly tacky.
  3. Shape dough into a ball and place in a greased bowl. Cover and let rise in a warm spot for 60-75 minutes until doubled in size.
  4. While dough rises, pulse pistachios and walnuts in a food processor until finely ground (coarse sand texture). In a medium bowl, beat softened butter, brown sugar, cinnamon, and cardamom until smooth. Fold in ground nuts.
  5. Punch down risen dough and roll on a floured surface into a 12×18-inch rectangle (about ¼-inch thick). Spread baklava filling evenly, leaving a 1-inch border on the far long edge.
  6. Starting from the long edge closest to you, roll dough tightly into a log. Pinch seam to seal. Cut into 12 equal rolls (about 1½ inches each) using a sharp knife or unflavored dental floss. Place in a greased 9×13-inch baking pan, cut side up.
  7. Cover pan and let rolls rise for 30-40 minutes until puffed and touching each other.
  8. Preheat oven to 350°F. Bake rolls for 25-30 minutes until golden brown and filling is bubbling. Let cool in pan for 5 minutes.
  9. While rolls bake, combine honey, water, rose water, and lemon juice in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally. Let bubble for 5 minutes until slightly thickened. Remove from heat.
  10. Pour warm syrup evenly over warm rolls. Sprinkle chopped pistachios on top. Let sit for 10 minutes before serving.

Notes

Don’t overheat the milk (above 120°F kills yeast). Grind nuts fresh for best texture. Use dental floss for clean cuts. Don’t overbake; check at 25 minutes. Pour warm syrup over warm rolls for maximum absorption. Rose water is worth finding but can be substituted with vanilla or orange blossom water.

Nutrition

Keywords: baklava cinnamon rolls, cinnamon rolls with pistachios, honey rose syrup, brunch recipe, easy cinnamon rolls

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