Baklava Cinnamon Rolls

With the help of store-bought puff pastry, these Baklava Cinnamon Rolls are a cinch to taste together and taste EXACTLY like their namesake - cinnamon rolls meet baklava.

Course Dessert

Cuisine Mediterranean

Keyword cinnamon rolls, baklava cinnamon rolls, pistachio baklava, sticky buns

Prep Time 15

Cook Time 25

Total Time 40

Servings rolls

Calories 227kcal

Author Nicole

Cost $20

Equipment

sheet pan

Ingredients

1 3/4 cups raw and unsalted pistachios
1 tbsp cinnamon
1/4 cup packed brown sugar
1/4 cup + 1 tbsp white sugar
1/2 tsp maldon salt
2 sheets puff pastry, thawed
4 tbsp butter, melted
1/2 cup water
1 tbsp lemon juice
1/8 cup honey

Instructions

Place a rack in the bottom third of the oven. Preheat oven to 350 degrees. Butter or grease a quarter baking sheet or 9x12 baking pan with non-stick spray.
Add nuts, brown sugar, 2 tablespoons white sugar and cinnamon to a food processor. Pulse until the nuts are finely chopped. You want mostly very small pieces, but also a few bigger ones. (See photo). Add salt and pulse one more time. You don't want the salt to be broken up!
Slightly roll out each sheet of puffy pastry on a lightly floured board or surface. Brush each sheet with two tablespoons of butter. Evenly sprinkle the nut and sugar mixture between the two sheets. Roll up jelly roll-style. Cut the very ends off of the rolls, so you have an even edge. Cut evenly into 16 equal rolls.
Place the rolls, nut side-down in prepared baking dish. Bake until golden brown and cooked through, about 25-30 minutes. Keep and eye on them and make sure they don't burn.
While the rolls cook, make the syrup. Add remaining sugar, water, honey and lemon juice to a small sauce pan. Bring to a boil and reduce to a simmer until thickened, about five minuets. Set aside.
When the rolls come out of the oven, let them rest for 2 minutes. Pour the syrup on top. Serve after a few minutes. Can also be left at room temperature for a few hours.

Nutrition