Recipe · Crispinator® Max
Baklava cinnamon rolls
Spice up your cinnamon rolls with this sweet and sticky Middle Eastern twist!
Ingredients
For the dough
- ¾ cup whole milk, warmed between 105°F and 115°F
- 3 Tbsp unsalted butter, melted
- 2¼ tsp instant yeast
- Nonstick cooking spray
- 2¾ cup all-purpose flour, plus more for dusting
- ¼ cup sugar
- ½ tsp kosher salt
- 1 large egg, at room temperature
For the filling
- ¼ cup sugar
- 2 tsp cinnamon
- ½ cup raw shelled pistachios, plus more for topping
- ¼ tsp kosher salt
- 3 Tbsp unsalted butter, softened at room temperature
For the syrup
- ⅓ cup sugar
- 5 Tbsp honey
- ¼ cup water
You'll need
- 9-inch round baking pan
- Food processor
- Rolling pin
- Stand mixer with a dough hook
Method
- In a small bowl, combine the milk, melted butter and yeast. Gently stir the yeast and let it sit at room temperature to bloom, 5 to 10 minutes.
- Insert the wire rack into the oven’s middle position. Lightly spray a 9-inch round baking pan with nonstick cooking spray.
- To the bowl of a stand mixer fitted with a dough hook, add the flour, sugar and salt.
- Add the milk-yeast mixture and the egg to the dry ingredients. Mix with the dough hook on medium speed until dough forms, about 2 minutes.
- Remove the dough to a clean surface and continue to knead by hand until completely combined and dough is smooth, about 2 minutes.
- Transfer the dough to a lightly oiled bowl, cover, and let it sit for 10 minutes to rest.
- Meanwhile, make the filling: In a food processor, combine the sugar, cinnamon, pistachios and salt. Process until the nuts are finely chopped.
- Transfer the dough to a lightly floured surface. Roll into a rectangle about 11 inches wide, 5 inches long, and about ½ inch thick. Make sure one of the long sides is facing you.
- Spread the softened butter all over the dough in an even layer.
- Sprinkle the pistachio filling evenly over the butter. Lightly press into the dough.
- Roll the dough into a log, beginning with the side directly in front of you and rolling tightly. Pause and move your hands to different parts of the roll as you work so that it rolls evenly.
- Cut the log into 8 even pieces.
- Transfer the pieces cut side up to the prepared baking pan.
- Place the baking pan on the wire rack. Set the oven to Proof at 105°F for 45 minutes.
- When time is up, the buns should be double in size. Set the oven to Bake at 325°F for 20 minutes. Press Start. Rotate pan 90 degrees after about 10 minutes.
- While the rolls bake, prepare the honey syrup: In a small saucepan, heat the sugar, honey and water over medium heat until the sugar dissolves, 2 to 3 minutes. Set aside.
- When the time is up, the rolls should be a nicely golden brown. (Add 2 to 3 more minutes, if needed.)
- Carefully remove the rolls from the oven and transfer to a heatproof surface. Let cool slightly for 2 to 3 minutes.
- While the rolls are still hot, carefully pour the syrup all over the rolls.
- Serve warm, sprinkled with chopped pistachios, if desired.
