Baklava Cinnamon Rolls Recipe

1. Preheat the oven to 350°F. Grease a round 12-or 14-inch cake pan with butter.

2. Make the syrup: In a medium pot over medium heat, combine the brown sugar, cream, honey and butter. Bring the ingredients to a boil, stirring occasionally. Reduce to a simmer and cook, stirring occasionally, until the sugar has completely dissolved, about 5 minutes. Remove the pot from the heat and set it aside.

3. Make the filling: In a food processor, combine the walnuts, pistachios, sugar and cinnamon. Pulse just until the mixture is coarsely ground. (Making it too sandy or fine will cause it to burn in the oven.)

4. Assemble the cinnamon rolls: Pop open the cans of cinnamon roll dough and unroll them on a cutting board or clean work surface, keeping the slices intact so you have a sheet of dough. Spoon one-quarter of the nut filling over each of the rolls. Carefully roll the dough back up as tightly as possible.

5. Spoon half of the syrup mixture into the bottom of the prepared cake pan. Separate the nut-filled cinnamon rolls and arrange them on top of the syrup in the baking dish, cut-side down. Sprinkle the remaining nut mixture over the rolls. Measure ½ cup of the syrup and set aside for serving. Drizzle the remaining syrup mixture over the tops of the rolls.

6. Bake the cinnamon rolls until they’re golden brown and fluffy, 38 to 40 minutes.

7. Let the rolls stand in the baking dish for about 5 minutes before removing them. Serve them warm with a drizzle of the syrup. Store the leftovers in an airtight container in the refrigerator for up to one week.