Published: Jul 20, 2013 · Modified: Jun 5, 2020 by Lisa Johnson

Baklava Sourdough Cinnamon Rolls

Name: Baklava Sourdough Cinnamon Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 cup sourdough starter (fed); 3/4 cups lukewarm milk (I used coconut milk (box)); 2 Tablespoons unsalted butter; 1 large egg (at room temperature); 1/4 cup granulated sugar; 1 teaspoon salt; 3 1/4 cups all-purpose flour; 1 teaspoon active dry yeast; 2 Tablespoons unsalted butter (softened); 4 Tablespoons granulated sugar; 1 1/2 teaspoons ground cinnamon; 1 1/2 cups finely chopped pecans (or walnuts); 3/4 cups pure orange juice; 1/2 cup granulated sugar; 1/2 cup honey; 2 Tablespoons fresh lemon juice

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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.

Have you ever made baklava before? It takes hours brushing layer after layer of phyllo dough, 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, the kids don't like walnuts. Feel free to substitute walnuts for the pecans, I won't mind a bit. 🙂

How to make Baklava Sourdough Cinnamon Rolls:

For the Dough:

Add the sourdough starter, warm milk, butter, egg, salt, and sugar to the pan of a bread machine ( or follow the instructions for your particular machine).

Add the flour and yeast. Place in bread machine and set for dough cycle.

When the machine beeps, check the height of the dough "without opening the lid". If it has not risen, allow to continue to rise for an additional 30 minutes.

Place dough on a lightly floured work surface and knead a few time to release the air pockets and form into an oval ball. Allow to rest for 10 minutes.

Roll the dough out into a 15 X 18 rectangle.

For the Filling:

Brush dough with butter.

Mix the sugar and cinnamon together in a small bowl, and sprinkle over the butter.

Sprinkle chopped pecans over the dough.

Starting with the long end of the rectangle, roll the dough into a log.

Cut (12) 1 1/2" slices from the cinnamon roll log.

Place in a buttered/sprayed 9 X 13 baking pan. Cover and allow to rise for 45 - 60 minutes, or until doubled.

Bake in a preheated 350 degree oven for 20 - 25 minutes.

Remove from oven and allow to cool for 15 minutes or so while you make the orange syrup.

For the Orange Syrup:

Pour orange juice, sugar, honey, and lemon juice into a small sauce pan.

Bring to a boil, then reduce heat and simmer for 20 minutes.

Pour the syrup over the cinnamon rolls in the pan. Allow to cool before serving, the syrup is extremely hot!

I poured about half of the syrup on the cinnamon rolls, and saved the remaining syrup to pour over when they are served.

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!

More delicious sweet roll recipes:

Enjoy!!