Cinnamon rolls are a classic dessert or teatime snack made with a soft, beautiful, bread-like pastry flavoured with cinnamon. However, have you ever thought about giving this classic pastry a Middle Eastern twist? Imagine adding the classic filling of a baklava to a cinnamon roll. The result would be a soft, cinnamon-flavoured bread with a crunchy, nutty filling. If you're a fan of cinnamon rolls and enjoy nuts in your dessert, this treat is perfect for you!
Recipe
With this recipe, you will get soft and fluffy, cinnamon-flavoured rolls with a beautiful texture because of the Baklava-style nut filling. Since it doesn't use filo pastry, it won't be as flaky or similar in texture to an original baklava. However, the classic cinnamon roll dough creates a beautiful, soft base for the nutty Baklava-style filling.
The preparation for this is also relatively straightforward. You start by preparing yeast-based bread dough. Once it has been proofed, this is rolled out and filled with the nut filling, just like you would fill a cinnamon or baklava roll. The divided rolls are then baked to golden perfection and glazed for you to enjoy warm and fresh.
Step-by-step guide
Preparation time - 30 minutes
Proofing time - 3 to 4 hours
Baking time - 20 minutes
Serves - 9
Ingredients:
For the dough
120 ml Full-fat milk, warm
5 gms Instant dry yeast
35 gms Butter, melted
1 Egg
310 gms All-purpose flour
1/2 tsp Salt
For the filling
30 gms Butter, melted
80 gms Brown sugar
30 gms Pistachios, unsalted
30 gms Walnut, crushed
1/2 tbsp Cinnamon powder
For the glaze
60 gms Icing sugar
1-2 tbsp Milk
1/2 tsp Vanilla extract
Method
Combine the warm milk, sugar, and yeast in a large bowl. Mix well and let it sit in a warm place for 10 to 15 minutes or until small bubbles appear on top.
Next, add the melted butter and eggs, and mix thoroughly using a whisk.
Then, mix the salt into the flour and gradually add the flour, one cup at a time, to the yeast mixture. Start by mixing with a whisk, and once the mixture becomes too tight, use a spatula to incorporate the remaining flour.
Now, knead the dough for 10 to 15 minutes or until the dough forms a smooth ball. You can also work the dough on a lightly floured surface. You will know it's ready when the dough becomes elastic and is no longer sticky.
Place the dough in a bowl, cover it with plastic wrap, and keep it in a warm place to let it proof for 1 to 2 hours or until the dough has doubled in size.
Meanwhile, roughly chop the nuts in a high-powered blender. Combine them with the brown sugar and cinnamon powder.
Once the dough has risen, place it on a lightly floured surface and roll it into a large rectangle using a rolling pin.
Using a spatula, spread the melted butter on the rolled dough and sprinkle the filling evenly over it, avoiding the edges.
Start rolling the dough tightly from the middle towards the edges.
Slice the roll into 1.5-inch thick pieces using a sharp knife.
Grease a 9 x 7 inch baking tray with some neutral oil and place the cut rolls into the tray with some distance between each piece.
Cover the tray with plastic wrap and let the rolls proof for 1 to 2 hours or until they have doubled in size. Meanwhile, preheat the oven to 220°C.
Place the rolls in the preheated oven for 20 to 22 minutes or until they are golden brown.
While the rolls are baking, prepare the glaze by mixing the icing sugar, milk, and vanilla essence.
Drizzle the glaze on the baked rolls while they're still warm. Serve immediately.
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