Baklava Cinnamon Rolls that you won’t be able to stop eating!!
In 2018, my childhood best friend and I backpacked across Europe—and somewhere between devouring street food and missing trains, we developed a serious addiction to baklava. Flaky, sticky, nutty perfection—we ordered it everywhere and always argued over the last piece (true friendship, right?). These Baklava Cinnamon Rolls are my delicious ode to those sweet, chaotic, unforgettable days.
The base is adapted from Monique Volz’s iconic cinnamon roll recipe in the Ambitious Kitchen cookbook, and I added my own baklava-inspired twist: think toasted nuts, spiced sugar, and a honey-lemon drizzle that soaks into every swirl.
Ingredients
For the Dough
¾ cup whole milk
2¼ teaspoons (one ¼ oz packet) quick-rise or active dry yeast
4 tablespoons salted butter, melted and cooled
1 large egg + 1 large egg yolk, at room temperature
3 cups bread flour
¾ teaspoon kosher salt
Coconut oil or olive oil, for greasing the bowl
For the Filling
4 tablespoons salted butter, softened
⅔ cup packed dark brown sugar
1½ tablespoons ground cinnamon
⅓ cup chopped pistachios
For the Lemon-Honey Glaze
1 cup sugar
1 cup water
½ cup honey
1 tablespoon fresh lemon juice
Instructions
Make the Dough:
Melt the butter and let it cool to room temperature. In a small bowl or measuring cup, microwave the milk for about 30 seconds, until it reaches 110–115°F.
In the bowl of a stand mixer, combine the warmed milk and yeast. Add the sugar, melted butter, egg, and egg yolk. Mix for about 30 seconds until well combined.
Using a wooden spoon, stir in the flour and salt until a sticky dough forms. If you don’t have a stand mixer, knead by hand on a floured surface for 8–10 minutes. If using a stand mixer, switch to a dough hook and knead for 8–10 minutes on medium speed.
Grease the inside of the mixing bowl with coconut or olive oil, cover with a warm kitchen towel, and let rise in a warm place for 60–90 minutes, until doubled in size.
Roll and Fill:
Once the dough has doubled, lightly flour your counter and rolling pin. Roll the dough into a 10x14-inch rectangle.
Mix together the brown sugar, cinnamon, and chopped pistachios. Spread the softened butter over the dough using your hands or a spatula, making sure it’s evenly coated. Sprinkle the sugar-nut mixture on top, pressing it gently into the butter.
Starting from the short side, roll the dough tightly into a log, placing the seam side down. Use a serrated knife to cut the log into 1-inch pinwheels and place them in a greased 9-inch pan, leaving space between each roll to allow for rising.
Cover the pan with plastic wrap and a kitchen towel, and let the rolls rise again for 45–60 minutes, until puffy.
Bake:
Preheat the oven to 350°F. Bake for 17–22 minutes, or until the tops are lightly golden and the rolls are cooked through.
Make the Lemon-Honey Glaze:
In a saucepan, combine sugar, water, honey, and lemon juice. Bring to a boil, stirring continuously to dissolve the sugar. Reduce to a simmer and let it cook for 10–15 minutes, until slightly thickened. Let cool before using.
Pour the cooled syrup over the warm rolls. You can use it all and go full-on “baklava soakedness” or drizzle to your liking.
