These Baklava-Inspired Cinnamon Rolls are a decadent twist on a classic treat, blending flaky layers with rich, spiced sweetness. Imagine the aroma of cinnamon and honey wafting through your kitchen as the rolls rise to golden perfection. The soft, pillowy dough is layered with a nutty filling, creating a satisfying crunch in every bite. Finished with a glossy honey glaze, they’re a perfect balance of gooey, crisp, and tender textures. With just 4 hours of total time, including a 3-hour rise, these rolls are worth every moment of anticipation. Perfect for breakfast or dessert, they’ll leave everyone reaching for seconds.
Each roll is a symphony of flavors, with warm cinnamon, toasted nuts, and fragrant honey dancing together in harmony. The contrast between the buttery, flaky layers and the sticky, sweet glaze is pure indulgence. Whether you’re a seasoned baker or trying something new, this recipe is approachable and rewarding. The long rise ensures a light, airy dough that’s impossible to resist. Share these rolls with loved ones, and watch their faces light up with delight. It’s a treat that feels special yet comforting, like a hug in pastry form.
Ingredients for Baklava-Inspired Cinnamon Rolls
- For the Dough:
- 1 cup (8 fl oz/240 mL) whole milk (warmed to 110°F/45°C)
- 6 tablespoons (3 oz/86 g) granulated sugar
- 2 ¼ teaspoons instant yeast
- ⅓ cup (2 ½ oz/71 g) unsalted butter (melted and slightly cooled)
- 2 large eggs (at room temperature)
- 1 teaspoon salt
- 4 ½ cups (22 ½ oz/639 g) bread flour
- For the Filling:
- 1 cup (6 oz/170 g) light brown sugar (packed)
- ½ cup (roughly 2 oz/60 g) unsalted pistachios (shelled, finely chopped, and packed)
- ½ cup (roughly 2 oz/60 g) unsalted walnuts (finely chopped and packed)
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons ground cardamom
- ⅛ teaspoon salt
- ⅓ cup (2 ½ oz/71 g) unsalted butter (softened at room temperature)
- For the Cream Cheese Glaze:
- ½ cup (4 oz/115 g) cream cheese (at room temperature)
- 3 tablespoons honey (adjust to taste for sweetness and consistency)
Step-by-Step Instructions
- Prepare the Dough:
- Warm the milk to 110°F (45°C). Whisk in sugar and yeast until combined.
- Add melted butter, eggs, and salt. Mix well.
- Gradually add flour, stirring with a whisk, then a wooden spoon. Knead on a floured surface for 7-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with plastic wrap, and let rise for 1.5-2 hours until doubled in size.
- Make the Filling:
- Combine brown sugar, cinnamon, cardamom, pistachios, walnuts, and salt. Set aside.
- Assemble the Rolls:
- Grease a 9×13 inch (23×33 cm) baking tray or line with parchment paper.
- Roll the dough into a 12×18 inch rectangle on a floured surface. If it resists, let it rest for 10 minutes before rolling again.
- Spread softened butter over the dough, then sprinkle the filling, leaving a ¼-inch border.
- Roll tightly from the longer side into a log. Cut into 12 equal pieces (about 1.5 inches each).
- Place rolls in the prepared tray, cover, and let rise for 45 minutes to 1 hour until doubled.
- Bake the Rolls:
- Preheat oven to 400°F (200°C).
- Bake rolls on the middle/lower rack for 18-20 minutes until golden. Cover with foil if browning too quickly.
- Let cool for 10 minutes.
- Prepare the Glaze:
- Stir cream cheese and honey until smooth. Adjust honey for desired sweetness and consistency.
- Drizzle glaze over warm rolls and serve fresh.
Storage and Reheating Tips
These Baklava-Inspired Cinnamon Rolls are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 1 month. To reheat, pop them in the microwave for 15-20 seconds or warm them in a 300°F (150°C) oven for 5-10 minutes until soft and gooey again.
Recipe Variations to Try
Feel free to get creative with this recipe! Swap the walnuts and pistachios for pecans or almonds, or add a handful of dried cranberries or raisins to the filling for a fruity twist. For a richer glaze, mix in a splash of vanilla extract or a pinch of orange zest. If you’re feeling adventurous, drizzle the rolls with a simple syrup infused with rosewater or orange blossom water for an authentic Baklava touch.
Time-Saving Hacks
Short on time? Use store-bought pizza dough or crescent roll dough as a shortcut for the homemade version. You can also prepare the dough the night before—after the first rise, cover it tightly and refrigerate overnight. In the morning, let it come to room temperature before rolling and assembling. This way, you can enjoy freshly baked rolls with minimal morning effort!
Equipment Guidance for Perfect Rolls
A kitchen thermometer is handy for ensuring the milk is at the right temperature for activating the yeast. A stand mixer with a dough hook can save you time and effort when kneading the dough. For even baking, use an aluminum baking tray, and a sharp serrated knife will make slicing the dough log into rolls a breeze. Don’t forget parchment paper for easy cleanup!
Serving Suggestions
Serve these rolls warm with a cup of strong coffee or chai tea for a cozy breakfast or brunch. For a special treat, pair them with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re hosting, arrange them on a platter and garnish with extra chopped nuts and a drizzle of honey for a beautiful presentation.
Baklava-Inspired Cinnamon Rolls
Ingredients
For the Dough
- 1 cup whole milk (110°F/45°C)
- 6 tablespoons granulated sugar
- 2 ¼ teaspoons instant yeast
- ⅓ cup unsalted butter (melted and slightly cooled)
- 2 large eggs (at room temperature)
- 1 teaspoon salt
- 4 ½ cups bread flour
For the Filling
- 1 cup light brown sugar (packed)
- ½ cup unsalted pistachios (shelled, finely chopped, and packed)
- ½ cup unsalted walnuts (finely chopped and packed)
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons ground cardamom
- ⅛ teaspoon salt
- ⅓ cup unsalted butter (softened at room temperature)
For the Cream Cheese Glaze
- ½ cup cream cheese (at room temperature)
- 3 tablespoons honey
Instructions
- For the Dough: Begin by warming the milk until it reaches 110°F or 45°C. I like to do this in the microwave, then check with a kitchen thermometer to make sure it’s the right temperature. If you don’t have a thermometer handy, what you’re looking for is a tepid temperature, the kind you can comfortably place a finger in without feeling too much heat.
- Whisk together the milk, sugar, and yeast, until combined.
- Next, pour in the melted butter, eggs, and salt, continuing to mix.
- Finally, add the flour. I like to do this a cup at a time, stirring first with a whisk and then switching to a wooden spoon when it gets thick.
- When all the flour is incorporated into the dough, you can tip the mixture onto a lightly floured work surface and knead it with your hands (if the floured surface doesn’t suffice, you can oil your hands to prevent the dough from sticking- essentially you want to make sure you don’t add too much extra flour) until the dough forms a smooth, elastic ball and no longer sticks. It will take around 7-10 minutes of kneading. If you prod/press the dough slightly, it should spring back.
- Place the dough into a lightly greased bowl (I grease it with flavorless oil), then cover with plastic wrap and let it rise in a relatively warm place. The countertop at our house suffices. Let the dough rise until it has doubled in size, around one and a half to two hours (keep an eye on it).
- For the Filling: At this point, you can prepare the filling. Start by combining the sugar, cinnamon, cardamom, walnuts and pistachios, and salt. Set aside.
- Assembling the Rolls: Begin by preparing your baking tray. I use a 9×13 inch (approx. 23×33 cm) tray. Grease it with butter or baking spray, and/or line with parchment paper. An aluminum tray tin is best for this to ensure even baking, but I have also used a ceramic baking dish, and that works fine too.
- Once the dough has risen, gently peel the plastic wrap from the bowl and tip the dough onto a lightly floured surface. Roll the dough into a large, rectangle approximately 12 x 18 inches (it doesn’t need to be perfect). If you’re having trouble rolling out the dough (it keeps pulling back), stop what you’re doing, let the dough sit for 10 minutes, then try rolling again. This relaxes the gluten.
- Spread the rectangle with the softened butter, then sprinkle atop the cinnamon-sugar leaving a ¼ inch margin of the dough un-sugared.
- Starting with the longer side, tightly roll the dough into a log, working from the middle and then outwards the edges, using your fingertips to make sure it is tight.
- Using a sharp knife, cut the log into 12 pieces, each roughly 1.5 inches (3.8 cm) long. I like to start in the middle, then divide the log into quarters, and each quarter into thirds.
- Place each roll into your prepared baking tray, and if you like, spoon any filling that escapes in transit back into the roll.
- Cover the rolls with a tea towel or plastic wrap, then let them rise again for 45 min to an hour or until doubled in size. It’s okay if they stick together, that ‘pull apart’ texture is what you are looking for!
- In the meantime, preheat your oven to 400°F (200°C).
- Place the rolls in the middle rack/lower third of your oven and bake for 18-20 minutes or until they are golden. Just to be sure, you can try to remove one of the rolls to check for doneness (depending on your oven the rolls may brown before the bottom cooks). If the rolls are browning too quickly, place a sheet of foil then back into the oven for a couple of minutes. Let the rolls cool for around 10 minutes while you prepare the glaze.
- For the Cream Cheese Glaze: For the glaze, stir together the honey and cream cheese until smooth. Note that the mixture will be quite thin (at least if you use a more spreadable variety of cream cheese). I found that 3 tbsp was perfect for the consistency, any more and it became too thin. However, if the consistency is too firm or not sweet enough, add more honey as needed.
- Drizzle the rolls with the cream cheese glaze when they are still warm and enjoy fresh. These are best the day they are made.
