Now, I could open this post by talking about how I just finished my first week back at school. But, I choose happiness so instead we’re gonna skip that part.
Last weekend I had another pop up to sell a selection of my baked goods! It was not as great as last time and I didn’t make as many sales, mostly because there was less turnout. Also the event was outside and it was pretty hot that day. But hey, you live and you learn. I’m hoping to do another pop up in October which is great because fall recipes are where I thrive.
Speaking of fall recipes, it’s mid August now and you know what that means! The cozy recipes will slowly but surely be making their way to you. I’m starting a little earlier this year for reasons that make sense. So this recipe is a little on the cozier side, but could be made whenever. And the next two for this month are also a little cozier.
So lets talk about todays recipe. This is one of my favorites that I tested over the summer. I love a good sweet roll and I make different variations all the time like my chocolate orange sweet rolls, my pear and cardamom sweet rolls, or my strawberry cardamom sweet rolls. But these might just take the trophy as my favorite.
One of my moms favorite desserts and one of my favorites to, is baklava. Specifically the kind that has chocolate, though I don’t think that’s how it’s made traditionally. So for todays recipe I decided to take those flavors and roll them up in a fluffy brioche dough for the ultimate sweet roll
Describe these Rolls To Me
Taste: The taste here is inspired by chocolate baklava, so you’ve got that not so sweet, nutty, and chocolatey filling which is wrapped up around buttery phyllo dough and brioche. Then the rolls are drenched in a warm honey syrup, which seeps into the filling.
Texture: When I was planning these rolls, I knew I wanted to keep that tell tale texture from the flakey phyllo dough. So these rolls have that flakey pastry rolled up between the fluffy brioche dough. The filling is melty and gooey, especially when eaten warm with that honey syrup.
Ease: We use a simple one bowl recipe for the dough, and a quick filling made in the food processor. Layering and rolling these does take a bit of time and patience, but is well worth it. Finally, the syrup is super duper quick to whip up for the perfect finishing touch.
The Dough
This dough has become my new favorite sweet roll base dough. It’s a brioche, which sounds super fancy, but it’s really just a quick one bowl recipe. Plus, there’s no mixer required! Salted butter and honey work to make it perfectly soft and fluffy, while still being packed with flavor. Plus, it’s a very stable dough which is crucial for a recipe like this one.
The Filling
The filling to these rolls is very addicting. I couldn’t stop eating it as I was rolling and shaping these. Its just ground up walnuts and hazelnuts mixed with dark chocolate, salted butter, honey, and a dash of cinnamon. Grind that up in a food processor and you have just created one of the most unique and delicious sweet roll fillings.
Shaping
The shaping for these rolls is a little more complicated then your typical cinnamon roll. You start by rolling out the brioche into a rectangle, then layer on some phyllo pastry sheets with butter in between, spread the filling on top, and then layer on more phyllo sheets with butter. Roll that whole thing up into a log, which will be pretty thick. Then cut it into rolls which is perhaps the most satisfying thing ever.
The Syrup
Just like classic baklava, these rolls are smothered in a sticky honey syrup. Its super duper easy to make, just boil together honey, water, and vanilla bean paste and pour that over your rolls. Now this next step is very important. Eat these WARM. It is life changing. The gooey chocolate, the flakey pastry, the buttery brioche, the sticky syrup, its all just perfect.
Baklava Sweet Rolls
Ingredients
Method
- In a large mixing bowl, whisk together the flour, cinnamon, cardamom, salt, and yeast. Add the milk, honey, eggs, and melted butter. Using a wooden spoon, stir until a soft and sticky dough forms. If too sticky, add a little more flour.
- Turn the dough out onto a heavily floured work surface and knead by hand for about 3 minutes, or until you have a smooth dough that isn't sticking to you anymore. If it is unworkable and unmanageably sticky, add a little more flour. Form the dough into a ball, place in a greased bowl, and cover with cling wrap to rise in a warm environment for 2 hours or until doubled in size.
- In a food processor pulse the walnuts, hazelnuts, and cinnamon together until the nuts are mostly ground up. Add the chopped chocolate and pulse to combine. It's ok if there are some small chunks of nuts or chocolate. Add ¼ cup (half a stick ) of softened salted butter, and the honey. Pulse until you have a very thick and somewhat lumpy paste. Set aside.
- Grease a 9×13 inch baking dish with butter. Set aside.
- Remove the risen dough from the bowl and punch it to release the air. Turn it out onto a floured work surface and roll it into a 10×16 inch rectangle. Spread about a Tablespoon of the remaining 1 stick of softened butter over the dough and top with one sheet of the phyllo dough. Spread very little of that butter over the phyllo, and top with another sheet. Do this again with one more sheet. You should have 3 layers of phyllo, and the top one should also have butter spread on it. Spread the nut filling evenly on top. Top with another 3 layers of phyllo, spreading a very thin layer of butter between each.
- Slowly and carefully roll the rectangle up into a 16 inch long log. Using a sharp serrated knife cut into 12 even rolls and arrange in the previously prepared baking dish. Let the rolls rise covered for 10 minutes.
- Preheat the oven to 375℉.
- Once heated, bake the rolls uncovered for 20-25 minutes or until golden brown. Let the rolls cool some in the pan while we make the glaze.
- In a small saucepan, mix together the honey, water, and vanilla. Bring to a boil on medium heat before reducing the heat to low and simmer for 5 minutes. Remove from the heat and let cool for 3 minutes. Then, pour the warm glaze over the warm rolls, and use a pastry brush to make sure rolls are evenly covered. Let cool for 10 minutes before serving warm, the best way to eat them!
- Cover leftover rolls with foil and store in the fridge. Rolls will stay fresh for up to 4 days. To reheat, preheat the oven to 300℉ and bake the rolls for 5-7 minutes or until just warmed.