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introduction
I love traditional baklava so much. It happens to be one of my favorite treats, especially around the holidays. The only trouble is that I’ll do anything to avoid having to make it because of all those phyllo dough layers. I find it tedious to work with phyllo and you have to worry about it not drying out as you work with it and make sure you’re brushing enough butter and what not. It’s a lot. Which is why you’ll find these baklava cookie kars and thumbrint cookie on the site instead. They have all of the traditional baklava flavors, but without all the work. The payout is still great. This time around, I’m bringing you these Baklava Cinnamon Rolls. They’re decadent, over-the-top, and if you ask me, completely necessary this holiday season. They’re filled with butter and a spiced nut mixture and of course, we can’t forget about that classic syrup baklava is known for. These are doused with that too. If you’re a big fan of baklava, like me, then you’ll love these rolls!
This is my go-to cinnamon roll dough recipe that I use all the time. You might recognize it from the garlic bread cinnamon rolls. It really makes the perfect dough. In the bowl of a stand mixer, combine the flour, sugar, salt and yeast.
**Note: I’m using instant yeast because that’s what I have on hand. Instant yeast doesn’t require you to bloom it in warm water first. But if you’re using active dry yeast, you’ll need to do that step first. I’ve written out those instructions in the actual recipe below!**
Then add in the milk, eggs and butter and mix on medium speed with the dough hook attachment until it starts to come together.
Knead on high for about 8 to 10 minutes, until smooth and somewhat soft. If you find that your dough is slightly stickier and is sticking to the sides of the bowl too much, you can sprinkle in a tablespoon or so more of flour.
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