Baklava Cinnamon Rolls Recipe

If you love the idea of combining the flaky, nutty sweetness of baklava with the comforting warmth of cinnamon rolls, then you’re in for a treat with this Baklava Cinnamon Rolls Recipe. I absolutely love how the pillowy soft dough swirls with cinnamon, fragrant spices, and finely chopped nuts, all drizzled with honey and a whisper of rose water. When I first tried baking these, I was blown away by how the flavors melded together – it’s like a feast of Middle Eastern vibes and classic comfort food all in one bite. Keep reading, and I’ll share everything you need to make these dreamy rolls a star on your dessert—or breakfast—table.

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Ingredients You’ll Need

The ingredients here work in harmony to create that rich, fragrant flavor combined with a soft, easy-to-roll dough. Nothing too extravagant, and many are pantry staples, but the addition of rose water really gives it that special Middle Eastern flair you’ll want to remember next time you bake.

• Almond milk: A lovely dairy-free option that keeps the dough tender and slightly nutty; you can substitute with any milk you like.
• Olive oil: Adds moisture and subtle fruitiness to the dough; feel free to swap in melted butter for richness.
• Raw sugar: Gives a bit more depth than plain white sugar, but regular sugar works too.
• Dried active yeast: The magic ingredient that helps your dough rise into those soft, fluffy rolls you love.
• All-purpose flour: The base of this dough; a tried-and-true ingredient that creates a tender crumb.
• Baking powder & Baking soda: Help with the dough’s lift and structure for that perfect texture.
• Salt: Balances the sweetness and enhances all the flavors.
• Brown sugar: Sweetens the filling with molasses notes that work beautifully with cinnamon.
• Cinnamon powder: The star spice in the swirl that makes these rolls irresistible.
• Nutmeg powder: Adds just a hint of warmth and complexity.
• Chopped nuts: Almonds, pistachios, walnuts—choose your favorites or mix them up for crunch and flavor.
• Honey: Drizzled on top and mixed in for that sticky traditional baklava sweetness.
• Warm water: Activates your yeast and helps with dough consistency.
• Rose water: This is the secret ingredient that elevates these rolls beyond ordinary—think fragrant, floral notes.
• Dried rose petals: Optional garnish that adds a pretty touch and hints at those floral notes in every bite.

Variations

I love making this Baklava Cinnamon Rolls Recipe my own, and you might find that tailoring the nuts or spices today makes it perfect for your taste buds or dietary needs. Trust me, experimenting is part of the fun!

• Nut-Free Version: Swap out nuts with toasted seeds like pumpkin or sunflower seeds for crunch if you have allergies—still delicious and textural.
• Vegan Adaptation: Use a plant-based milk like oat or soy and olive oil instead of butter to keep it plant-friendly without sacrificing flavor.
• Spice Twist: Try adding cardamom or a pinch of cloves with your cinnamon for a more aromatic spin.
• Sweetener Swap: Replace brown sugar and honey with maple syrup or agave syrup for a different yet tasty sweetness profile.

How to Make Baklava Cinnamon Rolls Recipe

Step 1: Activate your yeast and prepare the dough

Start by warming the almond milk (or your chosen milk) until it’s just warm to the touch—not too hot or you’ll kill your yeast! Stir in the raw sugar and sprinkle the dried active yeast on top. Let it sit for about 10 minutes until bubbly and frothy—this means your yeast is happily alive. Meanwhile, in a large bowl, combine the flour, baking powder, baking soda, and salt. Slowly pour in the oil and yeast mixture and stir to bring the dough together. It should come into a slightly sticky ball. Knead it lightly on a floured surface until smooth and elastic — this usually takes about 5-7 minutes. Then, place it back in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour, or until doubled in size.

Step 2: Prepare the filling with nuts and spices

While your dough is rising, mix up the filling by combining olive oil (or melted butter), brown sugar, cinnamon powder, and nutmeg in a bowl. The smell of the cinnamon and nutmeg waking up here will get your kitchen smelling amazing. Add your finely chopped nuts and stir to coat them nicely in the sugar-spice mixture.

Step 3: Roll out and fill the dough

Once your dough has doubled in size, punch it down gently to release any air bubbles. Flour your surface and roll the dough into a rectangle, about 12×15 inches. Spread the nut-cinnamon filling evenly over the rolled-out dough. Be generous but leave a small border around the edges so the filling doesn’t spill out when rolling.

Step 4: Roll and slice into rolls

Starting from the long edge, carefully roll the dough into a tight log. Don’t rush this part—it helps if you lift and gently stretch as you roll to keep it tight without squeezing out the filling. Use a sharp knife to slice the roll into 16 equal pieces. Arrange them cut-side up in a greased baking dish with a little space between each.

Step 5: Bake and glaze with honey and rose water

Let the rolls rest for 15 minutes while your oven preheats to 350°F (175°C). Bake the rolls for about 20 minutes or until golden brown and cooked through. In the meantime, mix honey with a tablespoon or two of warm water and your rose water. When the rolls come out hot, drizzle this sticky glaze all over them. I discovered this trick when I wanted to add that classic baklava sweetness with a floral kick; it’s pure magic. Garnish with chopped nuts and dried rose petals if you like, for a stunning final touch.

How to Serve Baklava Cinnamon Rolls Recipe

Garnishes

I love topping these rolls with extra chopped pistachios and a sprinkle of dried rose petals for both texture and a stunning finish. If you want a hint of extra sweetness or floral aroma, a quick drizzle of rose-flavored syrup right before serving completes the experience.

Side Dishes

These Baklava Cinnamon Rolls are heavenly alongside a cup of strong Turkish coffee or chai tea. If you want a savory contrast, a little plate of cream cheese or labneh with fresh fruit balances the sweetness beautifully.

Creative Ways to Present

For special occasions, I’ve presented these rolls in a circular pan to create a baklava-style spiral cake that looks gorgeous when sliced. You could also wrap individual rolls in parchment paper tied with twine for a thoughtful homemade gift!

Make Ahead and Storage

Storing Leftovers

Your Baklava Cinnamon Rolls keep best wrapped tightly and stored at room temperature for 2 days. After that, I like moving them to the fridge to keep fresh longer—just bring them back to room temp or reheat before serving.

Freezing

I’ve frozen unbaked rolls right after slicing and arranging in the pan. Wrap them tightly with plastic wrap and foil, then pop them in the freezer. When ready, thaw overnight in the fridge and bake as directed—works like a charm for prepping ahead.

Reheating

Reheat leftover rolls gently in a 325°F oven for about 10 minutes or until warm and soft. Avoid microwaving too much or they can get soggy—I prefer that fresh-from-the-oven feel and texture every time.

FAQs

Final Thoughts

This Baklava Cinnamon Rolls Recipe really holds a dear place in my heart—it’s one of those desserts that combines comfort and elegance effortlessly. Every time I bake them, my kitchen fills with warm, inviting aromas that bring everyone running. I hope you’ll try making these rolls soon, because honestly, once you taste that honey-rose glaze mingled with cinnamon and crunchy nuts on a soft dough, you’ll want to come back to these rolls again and again. Happy baking, friend!

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