Greek baklava cinnamon rolls
Cinnamon rolls that taste just like your favourite Greek baklava! The filling of these soft, buttery and perfectly sweet cinnamon rolls is made with all the goodness of baklava. A honey butter spread topped with chopped walnuts and almonds and a drizzle of honey all wrapped up and baked until golden. To finish it off, top these cinnamon rolls with a sweet honey glaze and some more chopped nuts.
I was raised in a traditional Greek family, with both my parents immigrating to Canada from Greece when they were in their early twenties. Growing up, my parents entertained a lot, and enjoyed having company or visiting family and friends. During these gatherings there was always dessert, classic Greek treats like Bougatsa, Halva, or Galaktoboureko. Of course, Baklava was also a popular choice! One thing my parents never made, or served, was cinnamon rolls however!
Lately I have been obsessed with cinnamon rolls. It all started last year when Helen and I were trying to come up with a new melomakarona cookie inspired recipe. In previous years we had made melomakarona ice cream cake, melomakarona cheesecake, and even melomakarona muffins. Then, last year I made melomakarona cinnamon rolls, and I have never looked back!
Why I love this recipe
This dough is perfect! I can honestly say that this dough is so easy to work with, so fail-proof, and so delicious that it makes any cinnamon roll work out great. The dough is soft, and flavourful. So good!
The filling is inspired by baklava! These cinnamon rolls really taste like you are biting into the best baklava. The filling is a layer of honey butter topped with nuts, cinnamon and more honey. How could you go wrong!?
The topping adds richness and gooeyness! In my opinion, a cinnamon bun should be ooey, gooey, sticky, sweet and wonderful! These baklava cinnamon buns are all of that. In part this is because of the cream I add to the top of each roll before baking. The topping of honey glaze once they come out of the oven takes these over the top!
Key ingredients
Flour I use all purpose, also known as regular or plain flour to make these cinnamon rolls. This flour is versatile, easy to find and relatively inexpensive (compared to other flours).
Lukewarm water I make sure that my water is fine for activating my yeast by running my finger through the tap before filling my measuring cup. The water should be warm, but I should be able to keep my finger there without it burning.
Active dry yeast I always make sure that my yeast is still active whenever I bake. I store my yeast in a mason jar in the refrigerator to help it stay fresh longer. You will know that your yeast is good to use if it bubbles up as you are proofing it.
Sugar I use white granulated sugar to help activate the yeast, and also to sweeten the dough.
Egg & egg yolk For added richness I add an additional egg yolk to the large egg that I use in the dough.
Butter I use unsalted butter in this recipe. In some parts of the recipe the butter has to be melted (like in the dough) and in other parts it needs to be softened (like when I make the honey butter).
Honey You can’t have baklava without honey! I use the honey in the filling and in the honey glaze that I make for the topping.
Walnuts I love to load my baklava with walnuts, and that is what I have also done with these baklava cinnamon rolls. I like to use walnuts because they are firm, yet still somewhat soft.
Almonds The almonds add a firmer texture and crunch to the cinnamon rolls. I love the flavour they add.
Cinnamon I love cinnamon and always use it in my baklava. Also, how can you even think to have cinnamon rolls without cinnamon!
Brown sugar When I make the honey glaze I use brown sugar to give the depth of colour, and also the beautiful hint of caramel flavour.
Icing sugar I use the fine, powdery icing sugar when I make my honey butter. This helps ensure that you don’t have any graininess.
Salt I add salt to every element of this recipe. Sweet and salty is the best!
How to make
Making cinnamon rolls using my easy and fail-proof dough recipe is a joy! These are the steps you need to take to make these baklava cinnamon rolls:
Step 1 – Prepare the dough
Prepare your yeast mixture by combining the yeast, lukewarm water and sugar. Mix well and allow to sit in a warm place for 10 minutes. You should see that bubbles have formed on the surface of your mixture.
Step 2
In the bowl of your stand mixer fitted with the dough hook attachment combine all of your dough ingredients, including the yeast mixture. Mix on medium speed for approximately 8 – 10 minutes or until the dough is smooth and has pulled away from the sides of the mixing bowl.
Step 3 – Let dough rise
Transfer to a large bowl that has been lightly coated with flour. Cover with plastic wrap and then a clean towel. Leave in a warm spot for at least 2 hours, or until the dough has doubled in size.
Step 4 – Roll out dough
After the dough has risen, punch down the dough and then transfer it to a floured work surface. Roll the dough out until you make a rectangle that is about 13 x 18 inches.
Step 5 – Make the honey butter
Make the honey butter by combining the honey, butter, icing sugar and salt in the bowl of a stand mixer and blending until well combined and fluffy.
Step 6
In a small bowl combine the walnuts, almonds, cinnamon and salt. Stir until well combined.
Step 7
Spread the honey butter evenly over the surface of your dough. Top with the nut mixture and then drizzle with the honey.
Step 8
Roll the cinnamon rolls as tightly as possible, being careful not to tear or break the dough.
Step 9
Using dental floss (the easiest way), cut the roll into approximately 2 inch sections; you should get 8 rolls. Transfer them to a parchment lined baking pan. Cover them loosely with plastic wrap and a clean kitchen towel and allow them to rise for 30 minutes.
Step 10 – Bake in a 350 degree F preheated oven
Once your baklava cinnamon buns have rested for 30 minutes, top each one with about ½ tablespoon of heavy cream. Bake in the middle rack of your oven for 25 – 30 minutes.
Step 11 – Make honey glaze and nut topping
In a saucepan combine the honey, light brown sugar and butter. Heat until the butter has melted, the sugar has dissolved and the mixture thickens a little bit – about 5 minutes. In a small bowl mix together the chopped nuts, cinnamon and salt.
Step 12
Once the cinnamon buns come out of the oven, allow to cool for about 5 minutes and then top evenly with the honey glaze. Sprinkle the nut mixture on top.
Recipe substitutions
I like to use walnuts and almonds in my baklava, and so that is what I have used here. If you prefer to use different nuts however (pistachios are often a popular choice in baklava), go ahead and do so.
You can use salted butter instead of unsalted butter. I prefer not to do that because I like to control the salt I add, but in a pinch, it works too.
Baking tips and helpful hints
Mind your yeast!
Whenever you bake you have to be sure that your yeast is good, otherwise you will not end up with a good dough. If your yeast does not bubble up after you have proofed it, and you are sure that your water was not too hot, then it may be time to buy new yeast. Don’t bother wasting your time and ingredients on yeast that does not bubble when proofed.
Make use of a food processor or blender
The consistency of the nuts in this recipe varies, depending on where you are using them. For the filling l like for the nuts to be chopped up fine, so I use a food processor. I first do the walnuts, and then the almonds. Do not chop the two nuts together because the walnuts are much softer and will be very finely ground while you are still trying to chop of your almonds. For the topping, I chop the nuts with a knife as I want there to be bigger pieces, and this way I control the size of the nuts.
Buy your nuts carefully
Ideally, purchase your nuts in place where there is a high nut turnover. You don’t want to end up with stale nuts. If you buy your nuts in bulk, store them in the refrigerator for prolonged freshness.
Use the right size pan
I use a 9 x 11 inch rectangular baking pan that I line with parchment paper. I find that this is the perfect size for this recipe – it allows the buns to rise beautifully without getting too squished together.
Use a kitchen scale
For me, a kitchen scale is pretty essential when baking. Cup measurements leave a lot of room for error, and actually vary from country to country in terms of their volume (ex. a cup in America does not have the same volume as a cup in Asia). Weight however does not vary, so is much more reliable. If you don’t have a kitchen scale, consider investing in one. They are not expensive and make the world of difference. I love this kitchen scale from Amazon.
Recipe variations
Once you have the dough recipe you can get really creative with the filling of your cinnamon rolls. Definitely try my melomakarona cinnamon rolls and my amazing sticky toffee cinnamon buns with dates.
Frequently asked questions
What is the easiest way to cut cinnamon rolls?
I like to roll my dough into a long log and then use dental floss to cut it into 8 equal portions. I find this to be pretty easy to do. Alternatively, you can use a pizza cutter to cut your rectangular piece of dough, with all the toppings, into 8 strips. Then, you roll up each one individually and transfer to the baking pan. Either way works just fine.
How long do cinnamon rolls stay fresh?
The cinnamon rolls are best eaten a day or two after they are made. They will still be good on day three or four however, providing they last that long! I usually keep them at room temperature in a well sealed container for a day or two; any longer and I place them in the refrigerator. I then warm them up in the microwave to get everything warm and gooey again.
When should I pour the honey glaze over the cinnamon buns?
Do so soon after they come out of the oven. The cinnamon buns should cool for about 5 minutes in the pan and then you can pour the honey glaze directly over them. So good!
Serving size
This recipe makes 8 medium cinnamon rolls.
How to serve
I like to serve the baklava cinnamon rolls slightly warm. I also add some of the extra honey glaze that has dripped into the pan over my roll before serving. So good! Try these rolls with a cup of Greek coffee or a warm cup of milk and coffee.
These rolls are perfect as a sweet breakfast. I even like to serve them as dessert, or as a sweet snack.
Related recipes
Baklava The best baklava recipe that inspired these cinnamon rolls!
Saragli or Baklava cigars Just like the traditional pan baklava, but made into individual saragli, or cigar shapes. Easy serving!
Apple baklava (Greek Baklava me milo) So good! An apple pie inspired baklava that is just amazing!
Baklava cinnamon rolls
Equipment
- 1 Stand mixer with dough hook and paddle attachment
- 1 Food processor or blender to crush the nuts
- Dental floss, unwaxed and unflavoured optional
Ingredients
For the dough
- 180 ml lukewarm water
- 8 grams active dry yeast
- 12 grams sugar
- 450 grams all purpose flour
- 1 egg whisked
- 1 egg yolk whisked
- 65 grams sugar
- 60 grams butter, unsalted melted
- 1 tsp kosher salt
For the filling
- 60 grams butter, unsalted softened
- 30 grams honey
- 15 grams icing sugar
- ¼ tsp salt
- 50 grams walnuts, crushed
- 30 grams almonds, crushed
- ½ tsp ground cinnamon
- ¼ tsp salt
- 85 grams honey
For the topping
- 60 ml heavy cream for pouring on top of the buns before baking
- 150 grams honey
- 28 grams butter, unsalted
- 2 tbsp light brown sugar
- 40 grams walnuts, chopped
- 30 grams almonds, chopped
- ¼ tsp cinnamon
- ¼ tsp salt
Instructions
Make the dough
- Prepare your yeast mixture by combining the yeast, lukewarm water and sugar. Mix well and allow to sit in a warm place for 10 minutes. You should see that bubbles have formed on the surface of your mixture.180 ml lukewarm water, 8 grams active dry yeast, 12 grams sugar
- In the bowl of your stand mixer fitted with the dough hook attachment combine all of your dough ingredients, including the yeast mixture. Mix on medium speed for approximately 8 – 10 minutes or until the dough is smooth and has pulled away from the sides of the mixing bowl.450 grams all purpose flour, 1 egg, 1 egg yolk, 65 grams sugar, 60 grams butter, unsalted, 1 tsp kosher salt
- Transfer to a large bowl that has been lightly coated with flour. Cover with plastic wrap and then a clean towel. Leave in a warm spot for at least 2 hours, or until the dough has doubled in size.
- After the dough has risen, punch down the dough and then transfer it to a floured work surface. Roll the dough out until you make a rectangle that is about 13 x 18 inches.
Prepare the filling
- Make the honey butter by combining the honey, butter, icing sugar and salt in the bowl of a stand mixer and blending until well combined and fluffy.60 grams butter, unsalted, 30 grams honey, 15 grams icing sugar, ¼ tsp salt
- In a small bowl combine the walnuts, almonds, cinnamon and salt. Stir until well combined.50 grams walnuts, crushed, 30 grams almonds, crushed, ½ tsp ground cinnamon, ¼ tsp salt
- Spread the honey butter evenly over the surface of your dough. Top with the nut mixture and then drizzle with the honey.85 grams honey
- Roll the cinnamon rolls as tightly as possible, being careful not to tear or break the dough.
- Using dental floss (the easiest way), cut the roll into approximately 2 inch sections; you should get 8 rolls. Transfer them to a parchment lined baking pan. Cover them loosely with plastic wrap and a clean kitchen towel and allow them to rise for 30 minutes.
- Preheat oven to 350 °F
To bake
- Once your baklava cinnamon buns have rested for 30 minutes, top each one with about ½ tablespoon of heavy cream. Bake in the middle rack of your oven for 25 – 30 minutes.60 ml heavy cream
Prepare honey glaze topping
- In a saucepan combine the honey, light brown sugar and butter. Heat until the butter has melted, the sugar has dissolved and the mixture thickens a little bit – about 5 minutes.150 grams honey, 28 grams butter, unsalted, 2 tbsp light brown sugar
- In a small bowl mix together the chopped nuts, cinnamon and salt.40 grams walnuts, chopped, 30 grams almonds, chopped, ¼ tsp cinnamon, ¼ tsp salt
- Once the cinnamon buns come out of the oven, allow to cool for about 5 minutes and then top evenly with the honey glaze. Sprinkle the nut mixture on top.