“Baklava” Sweet Rolls
Filled with chopped pistachios and walnuts, all rolled up in a warm sweet roll–baked up in a quick homemade caramel sauce that will have your taste buds fully engaged by the time they come out of the oven. Give them 5 minutes or so after coming out of the oven (that caramel is hot!) before you dig in and enjoy, they’re so scrumptious while they’re still warm. If you need a gluten free version, simply sub PRIMAL PALATE g/f FLOUR or CAPUTOS g/f FLOUR 1:1 – easy swap!
PREP TIME
30 minutes
COOK TIME
35 minutes to 45 minutes
INGREDIENTS
21
Serves: 16-18
Ingredients
caramel syrup
- 1 cup1 cup1 cup Brown Sugar, +2 tbsp
- 1 cup1 cup1 cup Heavy Whipping Cream, +2 tbsp
- 6 Tbsp6 Tbsp6 Tbsp Honey - Shannon Farms
- .5 cup.5 cup.5 cup Butter, Unsalted
sweet rolls
- 1.5 cups1.5 cups1.5 cups Whole Milk, warmed to 110°, can sub dairy free as needed
- 2.25 tsp2.25 tsp2.25 tsp Quick Rise Yeast, 1 packet
- .66 cup.66 cup.66 cup Granulated White Sugar, divided
- .66 cup.66 cup.66 cup Butter, Unsalted, room temperature, can sub dairy free as needed
- 1.5 tsp1.5 tsp1.5 tsp Vanilla Baking SALT - am.Niccoli, can sub Real Salt
- 2 whole2 whole2 whole Eggs, room temperature
- 1 cup1 cup1 cup Mashed Potatoes (click for recipe), room temperature
- 5 - 5.5 cups5 - 5.5 cups5 - 5.5 cups All Purpose Flour, I use a local organic variety, can sub Primal Palate g/f Flour 1:1 or Caputos g/f Flour 1:1
filling
- 3 - 4 Tbsp3 - 4 Tbsp3 - 4 Tbsp Butter, Unsalted, can sub dairy free as needed
- .25 cup.25 cup.25 cup Brown Sugar
- .5 cup.5 cup.5 cup Walnuts, roughly chopped
- .33 cup.33 cup.33 cup Pistachios, Roasted, roughly chopped
- 2 Tbsp2 Tbsp2 Tbsp Granulated White Sugar
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp Cinnamon, Ground
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Make caramel/syrup by adding brown sugar, cream, honey and butter to a medium saucepan. Warm over medium heat to combine until butter is melted and sugar is dissolved, stirring occasionally. Remove from the heat and set aside.
- Prepare a large baking dish (I like to use two medium sized ones) by spraying with avocado oil. You should get approximately 16 rolls, so plan accordingly. Set aside while you prepare rolls.
- Make sweet roll dough by adding warmed milk, 1 tablespoon of the sugar and yeast to a measuring cup, stir well and allow to bloom.
- While the yeast blooms, add remaining sugar, butter, salt, eggs and mashed potatoes to the base of a stand mixer fitted with the whisk attachment, mix to combine. Or add to a large mixing bowl and use a hand mixer.
- Once yeast has bloomed, add that along with 2½ cups of the flour to the mixture and mix to combine well. Next, fit the stand mixer with the dough hook and add the remaining 1½ cup of flour about ⅓ cup at a time while the mixer runs, until the dough ball comes together. Depending on the size of your eggs, you may need an additional 2-3 tablespoons of flour to bring the dough together. You should have a nice soft and pliable dough that you can touch with your finger and not be sticky. For ease of rolling the dough out, I like to divide it in half.
- Roll one ball of dough out into an approximate 10”x7” rectangle. Spread half of the butter evenly over the top. Sprinkle half of the brown sugar over the butter, using your hands to evenly distribute. Follow that up by sprinkling on half of the walnuts, pistachios, sugar and cinnamon.
- Spoon about 3-4 tablespoons of caramel into prepared pan(s) to coat the bottom, set aside.
- Use a pizza cutter or knife to cut strips, starting on the long side, approximately 1-1½ “ wide. You should get 8-10 if you cut 1½ “ strips and more than that if you cut 1” strips, totally your call and preference. Once strips are cut, roll up each strip one at a time, creating your “sweet roll”, tucking the end underneath and place in the prepared baking dish. Repeat with the other half of the dough and filling until all strips are rolled and in the pan.
- Cover and allow to rise for 20-25 minutes in a warm place in your kitchen, preheating your oven to 350°.
- When rolls are ready to go, it’s time for that caramel sauce. I like to reserve about ¼ cup to pour over after baking, but this is not required. Remove the cover and slowly pour caramel sauce evenly over the top of rolls, as well as around the sides.
- Bake for 35-45 minutes or until browned and internal temperature reaches 190°. Remove from the oven and allow to cool for about 5-7 minutes before diving in. That caramel will be HOT, so carefully remove rolls to serve.
- If you reserved a bit of the caramel syrup, drizzle that over the top and add a few more chopped nuts if desired.
- Serve and enjoy! Best enjoyed the day you make them, but can be stored at room temperature for up to 4 days.
- They also freeze well! Simply place individual rolls on a parchment lined cooling rack and place the rack in the freezer. Once frozen solid, you can place them in a freezer zipper bag and then enjoy when desired.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Baked Goods Breakfast Coconut Free Pescetarian Shellfish Free Snacks Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 515 |
| Fat: | 26 g |
| Carbohydrates: | 62 g |
| Protein: | 15 g |
| Cholesterol: | 63 g |
| Sodium: | 179 mg |
| Fiber: | 2 g |
| Sugars: | 28 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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6 responses to ““Baklava” Sweet Rolls”
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Oh yum!!! I need to make these – my husband is a HUGE fan of Baklava, and would love these!
Yes, I’m sure they’d be enjoyed them Debbie…but proceed with caution, they’re dangerously tasty!!!
Omg I neeeeeeed these 😍
They’re so delish Jessi – dangerously in fact!! Enjoy!
OH MY. this sounds incredible!!!
Thank you Pooja – they’re so good, which is why I promptly gifted them to family!!! hahaha!!