Baklava Cinnamon Rolls
We all love a warm tray of freshly baked cinnamon rolls with warm glaze on top. Likewise, who doesn’t love a warm tray of baklava, freshly drizzled with attar (simple syrup). This recipe combines the two for an explosion of texture and flavor – the BEST of both worlds. The filo dough in traditional baklava is swapped for a fluffy, yeast dough and the filling is just sweet enough with a light glaze on top reminiscent of simple syrup for baklava. This was a recipe I got MANY requests for on Instagram (@thebitewithjackie) and I’m so excited to share them with you! Don’t forget to tag me in your remakes on Instagram or Facebook!
Ingredients:
For the dough:
1 cup warm milk, (whole or 2% both work fine!) about 110-115F
¼ cup warm water, about 110-115F
2 tablespoons granulated sugar
1 packet of yeast (2 ¼ teaspoons)
1 egg
¼ cup unsalted butter, melted
3 ¼ cup all purpose flour
1 teaspoon salt
For the filling:
Heaping 1/3 cup samneh (ghee) – or unsalted butter, but samneh is preferred
1/3 cup granulated sugar
2 tablespoons brown sugar
1 tablespoon cinnamon
1 teaspoon salt
2 ½ cups walnuts, finely chopped
For the glaze:
1 ½ cups powder sugar
3-4 tablespoons milk
Crushed pistachios for garnish (optional)
Directions:
First, combine the warm milk and water, then add the sugar and yeast to the mixture. Let it sit until the yeast becomes foamy.
In a stand mixer with a dough hook attachment, add in the yeast mixture, along with the egg and melted butter. Mix well until everything is fully combined and the egg is mixed in. Mix together the flour and salt and add half of that dry mixture into the stand mixer. Mix this on medium speed for just about 30 seconds until everything starts combining. Scrape off the sides of the mixing bowl to be sure everything is getting combined, then add the remainder of the dry mixture and mix on medium speed till a smooth dough forms – about 4-5 minutes.
Lightly flour a clean working surface and use a spatula to take the dough out of the stand mixer. It will be sticky, but it will come together. Knead for about 1 minute, then form into a ball (you can watch the video above for a visual). Lightly grease a clean bowl with a flavorless oil like vegetable oil and place the ball of dough upside down into the oil, then flip so the smooth side is on top – this helps prevent the dough from forming a skin on top. Cover the dough with plastic wrap and place it in a warm, draft free area like a microwave or oven that are turned off. Let this dough rise for 1 hour if using rapid rise yeast or 1 1/2 -2 hours if using traditional yeast. You’re looking for it to double in size.
Once the dough has risen, flour your working surface again and roll the dough out into about a 13×15 inch rectangle. Mix up the samneh, sugar, brown sugar, cinnamon and salt and spread it evenly over the rolled out dough leaving about a 1 inch border along the edges. Top the butter and sugar mixture with the crushed walnuts and spread it out evenly. Push down slightly so the walnuts adhere to the butter. Starting from one of the long ends, roll the dough tightly until the entire roll reaches the other side, tucking the dough under slightly as you go to be sure the roll does not loosen. Once you’re at the end, take the piece of dough sticking out and stretch it to fold over the roll and close it. Bring the roll towards you seam side down. Cut the roll in half using a serrated knife, then half again, then cut each of those four pieces into thirds so you’re left with 12 rolls. Place each roll in a buttered 9×13 baking dish cut side up. Cover with plastic wrap and let them sit for 45 minutes if using rapid rise yeast to 1 ½ hours if using regular yeast.
Preheat your oven to 350F. Bake the rolls for 20-30 minutes or until the tops are kissed with golden brown. Keep an eye on them and don’t let them get too dark. Remove them from the oven and mix together the glaze. Place about a tablespoon of glaze (or more) on each roll while they’re still hot, top with the crushed pistachios if using and enjoy!
Baklava Cinnamon Rolls
Ingredients
For the dough:
- 1 cup warm milk (whole or 2% both work fine!) about 110-115F
- ¼ cup warm water about 110-115F
- 2 tablespoons granulated sugar
- 1 packet of yeast 2 ¼ teaspoons
- 1 egg
- ¼ cup unsalted butter melted
- 3 ¼ cup all purpose flour
- 1 teaspoon salt
For the filling:
- Heaping 1/3 cup samneh ghee – or unsalted butter, but samneh is preferred
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 2 ½ cups walnuts finely chopped
For the glaze:
- 1 ½ cups powder sugar
- 3-4 tablespoons milk
- Crushed pistachios for garnish optional
Instructions
- First, combine the warm milk and water, then add the sugar and yeast to the mixture. Let it sit until the yeast becomes foamy.
- In a stand mixer with a dough hook attachment, add in the yeast mixture, along with the egg and melted butter. Mix well until everything is fully combined and the egg is mixed in. Mix together the flour and salt and add half of that dry mixture into the stand mixer. Mix this on medium speed for just about 30 seconds until everything starts combining. Scrape off the sides of the mixing bowl to be sure everything is getting combined, then add the remainder of the dry mixture and mix on medium speed till a smooth dough forms – about 4-5 minutes.
- Lightly flour a clean working surface and use a spatula to take the dough out of the stand mixer. It will be sticky, but it will come together. Knead for about 1 minute, then form into a ball (you can watch the video above for a visual). Lightly grease a clean bowl with a flavorless oil like vegetable oil and place the ball of dough upside down into the oil, then flip so the smooth side is on top – this helps prevent the dough from forming a skin on top. Cover the dough with plastic wrap and place it in a warm, draft free area like a microwave or oven that are turned off. Let this dough rise for 1 hour if using rapid rise yeast or 1 1/2 -2 hours if using traditional yeast. You’re looking for it to double in size.
- Once the dough has risen, flour your working surface again and roll the dough out into about a 13×15 inch rectangle. Mix up the samneh, sugar, brown sugar, cinnamon and salt and spread it evenly over the rolled out dough leaving about a 1 inch border along the edges. Top the butter and sugar mixture with the crushed walnuts and spread it out evenly. Push down slightly so the walnuts adhere to the butter. Starting from one of the long ends, roll the dough tightly until the entire roll reaches the other side, tucking the dough under slightly as you go to be sure the roll does not loosen. Once you’re at the end, take the piece of dough sticking out and stretch it to fold over the roll and close it. Bring the roll towards you seam side down. Cut the roll in half using a serrated knife, then half again, then cut each of those four pieces into thirds so you’re left with 12 rolls. Place each roll in a buttered 9×13 baking dish cut side up. Cover with plastic wrap and let them sit for 45 minutes if using rapid rise yeast to 1 ½ hours if using regular yeast.
- Preheat your oven to 350F. Bake the rolls for 20-30 minutes or until the tops are kissed with golden brown. Keep an eye on them and don’t let them get too dark. Remove them from the oven and mix together the glaze. Place about a tablespoon of glaze (or more) on each roll while they’re still hot, top with the crushed pistachios if using and enjoy!
