Baklava Cinnamon Rolls
User Reviews
5
Baklava Cinnamon Rolls
Description
These rolls begin with a dough made from warm milk, yeast, sugar, salt, butter, egg, and all-purpose flour mixed into a tacky but manageable texture. After rising until doubled, the dough is rolled into a rectangle and spread with softened butter. A filling of coarsely ground pistachios mixed with sugar, cinnamon, and cloves is then applied before rolling up the dough into cinnamon rolls.
The use of warm milk and yeast creates a soft, tender dough. The nut and spice filling offers aromatic flavors typical of baklava, while the honey and lemon juice glaze adds a sticky sweetness with a hint of acidity after baking. This hybrid pastry blends cinnamon roll technique with Middle Eastern nutty spices and glaze.
Ingredients
Dough
- 1 cup milk warm
- 1 tablespoon instant dry yeast
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 3 tablespoons butter softened, salted
- 1 egg
- 3 cups all-purpose flour
Filling
- 1/2 cup butter softened, salted
- 1/2 pound pistachio almonds, walnuts or a combination
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cloves ground
Glaze
- 1/4 cup honey
- 1 to 1½ cups powdered sugar
- 2 tablespoons lemon juice
Instructions
- In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
- Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
- Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
- Lightly grease a baking sheet. Punch down the dough and roll into a 12 inch by 18 inch rectangle.
- Spread 1/2 cup of softened butter over the dough with a butter knife. In a food processor, combine the nuts, sugar, cinnamon, and cloves. Process until the nuts are coarsely ground. Sprinkle on top of the butter in an even layer. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
- Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
- Preheat oven to 325 degrees. Bake the rolls for about 20 minutes, until just kissed with brown on top.
- While the cinnamon rolls are baking, make the glaze by whisking together honey, powdered sugar, and lemon juice in a small mixing bowl.
- Drizzle glaze over rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 43mg | 14% |
| Sodium | 301mg | 13% |
| Potassium | 265mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 54mg | 5% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
