This recipe is the best of both worlds!!! I think I revolutionized cinnamon rolls, no less!!!
I have had this idea for so long, and I finally got around to make it!
So, obviously, this is by no means really healthy or a healthy breakfast. But, in the winter, or around Christmas time, it’s nice to eat cinnamon rolls for breakfast! Its even better when it’s baklava cinnamon rolls!!! I personally eat these more as dessert or snack, because it’s quite the sugar high first thing in the morning!
You can enjoy them on either sides, I prefer to enjoy them for the side that soaked up all of the syrup! I tried to make a version with the regular frosting as well as the syrup, but honestly the syrup was enough. If you want the more traditional cinnamon rolls look, top with frosting if desired!
When my husband first tried these, his jaw dropped. And he said the word I like to hear the most when he tries my food: WOW! I knew right then and there my recipe was ready (after a few tries admittedly)! This recipe is fairly easy, it’s just a bit time consuming with the proofing times. I personally dont mind, but obviously its not a quick 15 minute recipe!
It’s life changing dough, so rich and sweet and amazing!!! I will be making this recipe for years to come!
I hope you enjoy this recipe! If you have any questions, leave them below and it will be my pleasure to help you!
Bon appétit, Roxan.
Baklava Cinnamon Rolls
- 1 cup warm almond milk 110F
- 1 packet yeast
- 1 tsp sugar
- 1/2 stick vegan butter 1/4 cup, melted (Or you can use oil)
- 3 3/4 cup 500g flour
- 1/4 sugar
- 1 1/2 baking powder
- 1/2 tsp salt
- 1 1/2 cup walnuts
- 1/2 cup pistachios
- 1/2 cup coconut sugar
- 1/2 tsp cinnamon
- 1/2 tsp orange zest
- 1/2 tsp agave nectar
- 1/2 cup sugar
- 2 tbsp orange juice Freshly squeezed
- 1/2 tsp orange zest
- 2 Tbsp pistachios, ground
Start by warming up the almond milk until it reaches 100F. (It takes about 30-45 seconds in the microwave.)
Add the packet of yeast and sugar. Leave aside 10 minutes.
Combine dry ingredients in a mixing bowl: flour, sugar (1/4 cup), baking powder and salt. Mix and set aside.
Melt the half stick of butter, then add it to the mixture of milk and yeast.
Add the liquid ingredients to the bowl of dry ingredients.
Mix with wooden spoon or hands. Transfer the dough to a clean, dry surface. Knead 1 minute to be able to barely form the dough into a ball. Put the dough in a clean bowl. Cover and let stand 25 minutes.
In the meantime, grease the pan that is used to bake the buns. I used a 9x13 mold. Then jump to the lower steps to start preparing the nut mixture.
When the 25 minutes are up and the dough is doubled, knead the dough on a clean surface for 5 minutes. The dough will not be sticky.
Once kneaded and malleable, roll the dough to obtain a rectangle about 14 x 9 inches. (55 x 22.5 cm)
Brush the dough with melted butter (optional) and spoon the nut mixture over the entire surface of the dough, to cover up the whole surface. Roll the dough into a roll (cylinder).
Preheat the oven to 375F.
Cut the roll into 8 slices. To do this, slide dental floss (without flavor) or a piece of cooking twine under the dough roll. Cross it on the top by pulling so that it cuts the dough.
Place the buns 8 in the 9 x 13 greased pan.
Cover and let stand 25 minutes.
Bake for 20 minutes at 375F.
For the Filling
Add walnuts, sugar, cinnamon and orange peel to a food processor and pulse for 1 minute.
Melt the butter and keep 2 tbsp. aside to brush the dough. (Optional)
Mix the melted butter and nuts in a bowl or directly into the food processor. Set aside.
Remain about 5 minutes of cooking buns, add the ingredients of the syrup in a small cauldron.
Bring to a boil and simmer uncovered for 5 minutes, stirring often.
When the buns are cooked and browned and the syrup is finished, the syrup on the buns, as uniform as possible. Let stand 15 minutes.
Serve the rolls:
To serve, using a small knife, cut between the rolls to separate them. Serve the brioche upside down if desired, with the side that has absorbed the syrup. Sprinkle with ground pistachios.
The rolls are kept for 3-4 days at room temperature, covered with plastic wrap.