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Baklava Cinnamon Rolls

Flaky, golden layers meet soft, pillowy dough in these Baklava Cinnamon Rolls, swirled with warm cinnamon, toasted nuts, and finished with a sticky honey glaze. They’re rich, cozy, and just sweet enough, blending the best parts of a classic cinnamon roll with the nutty, syrupy magic of baklava.
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Prep Time 35 minutes
Cook Time 30 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 35 minutes
Course Breakfast, Brunch, Dessert
Cuisine N/A
Servings 12 rolls
Calories 500 kcal

Ingredients
  

For the Dough

  • ¾ cup warm milk
  • 2¼ tsp active dry yeast
  • ¼ cup granulated sugar
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • ¼ cup unsalted butter melted and slightly cooled
  • 3 cups all-purpose flour
  • ¾ tsp salt

For the Filling

  • 1 cup walnuts finely chopped
  • ½ cup pistachios finely chopped
  • ⅓ cup brown sugar
  • 2 tsp ground cinnamon
  • ½ tsp ground cardamom
  • ⅛ tsp ground cloves
  • Pinch of salt
  • ¼ cup unsalted butter melted

For the Honey Syrup

  • ½ cup honey
  • ¼ cup water
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract

For the Cream Cheese Icing

  • 4 oz cream cheese softened
  • 1/2 tsp ground cardamom
  • 2 tbsp unsalted butter softened
  • ¾ cup powdered sugar
  • 1 tbsp milk
  • ½ tsp vanilla extract

Instructions
 

  • In a large bowl, combine ¾ cup warm milk, 2¼ tsp active dry yeast, and ¼ cup granulated sugar. Let sit for 5–10 minutes until foamy. Whisk in the 1 large egg, 1 egg yolk, and melted ¼ cup unsalted butter. Add 3 cups all-purpose flour and ¾ tsp salt, mixing until a soft dough forms.
    ¾ cup warm milk, 2¼ tsp active dry yeast, ¼ cup granulated sugar, 1 large egg, 1 egg yolk, 3 cups all-purpose flour, ¾ tsp salt, ¼ cup unsalted butter
  • Knead on a lightly floured surface for 8–10 minutes (or 5–6 minutes with a stand mixer) until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1–1½ hours.
  • In a bowl, mix 1 cup walnuts, ½ cup pistachios, ⅓ cup brown sugar, 2 tsp ground cinnamon, ½ tsp ground cardamom, ⅛ tsp ground cloves, and Pinch of salt. Set aside.
    1 cup walnuts, ½ cup pistachios, ⅓ cup brown sugar, 2 tsp ground cinnamon, ⅛ tsp ground cloves, ½ tsp ground cardamom
  • Punch down the dough and roll it into a 14x18-inch rectangle. Brush evenly with melted ¼ cup unsalted butter, then sprinkle the nut filling all over, gently pressing it into the dough.
    ¼ cup unsalted butter
  • Roll tightly from the long side into a log. Slice into 12 even rolls and place in a greased 9x13-inch baking dish. Cover and let rise for 30–45 minutes, until puffy.
  • Preheat oven to 350°F Bake the rolls for 25–30 minutes, until golden brown and baked through.
  • While the rolls bake, combine ½ cup honey, ¼ cup water, 2 tbsp granulated sugar, 1 tbsp lemon juice, and 1 tsp ground cinnamon in a small saucepan. Bring to a gentle simmer for 5–7 minutes until slightly thickened.
    ½ cup honey, ¼ cup water, 2 tbsp granulated sugar, 1 tbsp lemon juice, 1 tsp ground cinnamon
  • As soon as the rolls come out of the oven, spoon the warm honey syrup evenly over them, letting it soak into all the cracks and swirls.
  • Beat 4 oz cream cheese and 2 tbsp unsalted butter until smooth. Add ¾ cup powdered sugar, 1 tsp vanilla extract, 1/2 tsp ground cardamom 1 tbsp milk until drizzle-able but thick. Drizzle over warm or cooled rolls.
    1 tsp vanilla extract, 4 oz cream cheese, 2 tbsp unsalted butter, ¾ cup powdered sugar, 1 tbsp milk
Keyword baklava, baklava cinnamon rolls, Cinnamon Rolls, sweet rolls