Can you tell that I like challenges? This is my second challenge recipe this week, but this one does not include alcohol. These are my Baklava Sourdough Cinnamon Rolls for the Sourdough Surprises Challenge! These are not an exact representation of Baklava, there is no phyllo dough…..just to make that clear. When I started planning my Greek inspired Cooking with Astrology meal, baklava came to mind for a dessert. Have you ever made baklava before? It takes hours, and I can never get my lines exactly straight! Then I started thinking about how similar the tastes are in baklava and cinnamon rolls…..Done!
Same layers of pecans, cinnamon and sugar. In fact, it is even the same syrup that I use on my baklava during the holidays. You may have noticed that I said pecans and not walnuts. That is a family preference around here, no one seems to like walnuts. Feel free to substitute walnuts for the pecans, I won’t mind a bit
In case you are wondering, no, these do not taste like sourdough at all! They also do not taste like traditional baklava either, they are soft and squishy, not crispy :) I used my oval baking pan again for photographic effect. I would normally use a standard 13 X 9 pan so they would have more room to spread, but they are delicious either way!
I know that I promised to make cinnamon rolls from scratch, but this was not the week for that to happen……I am sorry! Next time I will make them completely from scratch, for the very first time ever!
Make sure you check out all of the other awesome Sourdough Cinnamon Rolls that are linked up after the recipe! Thank you Sourdough Surprises for this fun challenge :) Enjoy!
*If you would like to purchase sourdough starter, I buy mine from King Arthur Flour*
Baklava Sourdough Cinnamon Rolls
|Prep time||1 hour, 50 minutes|
|Cook time||25 minutes|
|Total time||2 hours, 15 minutes|
|Meal type||Breakfast, Dessert, Snack|
- For the Dough
- 1 cup sourdough starter (fed)
- 3/4 cups lukewarm milk (I used coconut milk (box))
- 2 Tablespoons unsalted butter
- 1 Large organic egg (at room temperature)
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 3 1/4 Cups unbleached all-purpose flour
- 1 teaspoon active dry yeast
- For the Filling
- 2 Tablespoons unsalted butter (softened)
- 4 Tablespoons granulated sugar
- 1 1/2 Teaspoons ground cinnamon
- 1 1/2 Cups finely chopped pecans
- For the Syrup
- 3/4 cups pure orange juice
- 1/2 cup granulated sugar
- 1/2 cup honey
- 2 Tablespoons fresh lemon juice