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Baklava Sourdough Cinnamon Rolls

ByLisa Johnson Updated on

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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. These Baklava Sourdough Cinnamon Roll are filled with all the flavors found in baklava cookingwithcurls

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!

Look at all those delicious layers inside these Baklava Sourdough Cinnamon Rolls cookingwithcurls.com

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.

Baklava Sourdough Cinnamon Rolls fresh out of the oven cookingwithcurls

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!

Baklava Sourdough Cinnamon Rolls are sure to become your new favorite breakfast treat cookingwithcurls.com

More delicious sweet roll recipes:

Enjoy!!

These Baklava Sourdough Cinnamon Roll are filled with all the flavors found in baklava cookingwithcurls

Baklava Sourdough Cinnamon Rolls

These Baklava Sourdough Cinnamon Roll are filled with all the flavors found in baklava, and they will become your new favorite breakfast treat!
4.80 from 5 votes
Print Rate
Course: Breakfast
Cuisine: American
Keyword: cinnamon rolls, pecans, baklava, recipe, breakfast, brunch, orange, syrup
Prep Time: 20 minutes
Cook Time: 25 minutes
Rising Time: 1 hour 30 minutes
Total Time: 45 minutes
Servings: 12 Servings
Calories: 395kcal
Author: Lisa Johnson

Ingredients

For the Dough

  • 1 cup sourdough starter fed
  • ¾ cups lukewarm milk I used coconut milk (box)
  • 2 Tablespoons unsalted butter
  • 1 large egg at room temperature
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 3 ¼ cups all-purpose flour
  • 1 teaspoon active dry yeast

For the Filling

  • 2 Tablespoons unsalted butter softened
  • 4 Tablespoons granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ cups finely chopped pecans or walnuts

For the Syrup

  • ¾ cups pure orange juice
  • ½ cup granulated sugar
  • ½ cup honey
  • 2 Tablespoons fresh lemon juice

Instructions

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 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.

Nutrition

Calories: 395kcal | Carbohydrates: 62g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 209mg | Potassium: 161mg | Fiber: 2g | Sugar: 30g | Vitamin A: 205IU | Vitamin C: 8.9mg | Calcium: 39mg | Iron: 2.1mg

 

Lisa Johnson is a recipe developer, food photographer, and creator of Cooking with Curls food blog, a website featuring accessible recipes made from scratch. Lisa goal is to get you out of your comfort zone and show you that cooking from home doesn’t have to be intimidating and shares step-by-step photo tutorials for each of her recipes. Lisa has been featured in Country Living, Parade, BuzzFeed, Huntington Post, and more.

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43 Comments

  1. Awesome job! I love that you used baklava flavors for the rolls, I bet they were divine and so delicious! Beautiful job and lovely photographs! 🙂 Thanks for baking with us again this month!

    Reply

  2. What a nice inspiration for the rolls! I like the idea of syrup instead of frosting. For a moment when I saw your title I thought you had tackled sourdough phyllo! Now there would be a project…

    Reply

  7. Hi Lisa~ Your cinnamon baklava rolls look delicious! I did get my link to work and thanks for the help with that:) Glad to see your back again this month for sourdough surprises challenge~ See you next month:) Lynn @ Turnips 2 Tangerines

    Reply

  10. Cinnamon Rolls are a favorite here – I love the baklava twist and the orange syrup sounds wonderful!

    Reply

  11. Oh my gosh, what a fun inspiration for your cinnamon buns – I bet they were outstanding! We use pecans instead of walnuts in our baklava, too, so these look perfect exactly as they are!!

    Reply

  21. These look amazing! I have made baklava. I used to work in a bakery while in my first years of college. I digress, I have never tried at home. But, would love to try your recipe. If you needed to substitute the coconut milk what would you suggest? I live in a smaller town we have nothing cool or ethnic in the stores. Except good wines, it’s wine country here, lol!

    Reply

  22. What?!?!?!?!?!?! Do you know about my obsession with anything ‘cinnamon roll’??? Wow, can’t wait to try these!! Pinned.

    Reply

  23. I’ve never heard of sourdough cinnamon rolls before, but they look great! In other news, I learned last week that my man’s never had baklava. o_O

    Reply

  24. Love this! I’m a big baklava fan, and lately I’ve been seeing so many baklava-inspired recipes. It’s great to see people being so creative. Happy to be visiting from Sweet & Savoury Sunday!

    Reply

  34. As you can probably tell, I’ve haven’t really been around the internet this summer. But I am seeing your fabulous treats all over! I love how you created these cinnamon rolls into such a sweet treat! You are just amazing, Lisa! Your pics look awesome! xo

    Reply

  37. Hey Lisa! Ohmygosh I spotted your Baklava Rolls on Buns in my Oven just now and I had to drop everything to tell you I THINK THIS IDEA IS BRILLIANT! And I’m totally jealous that I didn’t think of it myself, lol. My hubs is a huge baklava lover and I would totally make this for him. Genius!

    Reply

    1. Thank you so much Lisa…will check it out Friday when I go to the market. If I can’t find it there, I’ll order it. Can’t wait to try these rolls!

      Reply

  40. I forgot to ask another question. What do you mean by “◾sourdough starter (fed)…what is “fed”? I ordered the starter from King Arthur, per your suggestion. Thanks!

    Reply
4.80 from 5 votes (5 ratings without comment)

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