Cinnamon Bun Baklava is the ultimate dessert fusion that combines traditional Middle Eastern baklava with the warm, comforting flavors of cinnamon rolls! This indulgent treat is perfect for special occasions or simply as a sweet comfort snack at home. Easy to prepare, you’ll find layers of flaky pastry filled with spiced cinnamon and sugar, all drizzled with a sweet maple syrup glaze!
Table of Contents
- Cinnamon Bun Baklava Recipe
- Ingredients for Cinnamon Bun Baklava
- How to Make Cinnamon Bun Baklava
- Tips for Making Cinnamon Bun Baklava
- Make-Ahead Instructions
- Storing Leftovers
- Freezing Cinnamon Bun Baklava
- Reheating Cinnamon Bun Baklava
- Serving Suggestions
- FAQs
- Try these Cinnamon Bun Baklava related recipes next!
- Easy Pistachio Baklava
- Apple Baklava
- Honey Baklava
- Chocolate Baklava
Cinnamon Bun Baklava Recipe
- Perfect Fusion of Flavors.This recipe marries the rich spices and sweetness of cinnamon rolls with the crispy, nutty layers of baklava, making it a unique dessert that is truly irresistible!
- Quick and Easy Assembly. With straightforward steps, this baklava dish can be put together in no time, perfect for those unexpected guests or last-minute cravings!
Ingredients for Cinnamon Bun Baklava
- Phyllo Dough: The base of baklava, providing the signature flaky texture. Ensure it is thawed before use.
- Brown Sugar: Adds caramel-like sweetness and depth to the filling blend.
- Cinnamon: The star spice that gives the baklava its warm flavor.
- Walnuts: Finely chopped to add texture and richness.
- Butter: Used to layer the phyllo, ensuring it’s rich and crispy.
- Maple Syrup: This will be drizzled over the baklava, creating a sweet glaze and enhancing the flavors.
How to Make Cinnamon Bun Baklava
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a bowl, mix together the chopped walnuts, brown sugar, and cinnamon until combined.
- Lay a sheet of phyllo dough in the bottom of the prepared dish and brush lightly with melted butter. Repeat this process with several layers (about 8), brushing each layer with butter.
- Spoon a thin layer of the walnut mixture over the phyllo dough and then repeat the layering process: more phyllo, more butter, and then the walnut mixture until all ingredients are used.
- Top with a final layer of phyllo dough, brushing the top layer generously with butter.
- Cut the baklava into diamond or square shapes before placing it in the oven.
- Bake for 35-40 minutes or until the baklava is golden brown and crispy.
- While the baklava is baking, prepare the maple syrup glaze by heating maple syrup in a saucepan until warm.
- Once the baklava is baked, pour the warm maple syrup evenly over the baklava.
- Let the baklava cool before serving to enjoy the full flavor!
Tips for Making Cinnamon Bun Baklava
- Use Fresh Phyllo: Ensure your phyllo dough is fresh for the best texture and flavor. Thaw it completely in the refrigerator before use.
- Brush Generously: Don’t skip on the butter! Each layer of the phyllo should be adequately brushed with butter to achieve that golden crispiness.
Make-Ahead Instructions
- Baklava can be assembled and stored in the refrigerator for up to 24 hours before baking.
- You can also prepare the walnut filling in advance to save time on baking day.
Storing Leftovers
Store any leftover baklava in an airtight container at room temperature for up to 5 days. It also keeps well in a sealed container in the refrigerator.
Freezing Cinnamon Bun Baklava
- Baklava can be frozen either before being baked or after. Wrap it tightly in plastic wrap and place it in airtight containers.
- Thaw in the refrigerator overnight before baking or serving.
Reheating Cinnamon Bun Baklava
- For best results, reheat leftover baklava in the oven at 350°F (175°C) for about 10 minutes, until warmed through and crispy again.
- A microwave can also be used but may result in a soggier texture.
Serving Suggestions
- Pair it with a scoop of vanilla ice cream for a delightful contrast of temperatures!
- Serve with a cup of strong coffee or tea to balance the sweetness of the baklava.
FAQs
Can I substitute nuts?
Yes! Feel free to use pistachios or pecans in place of walnuts if you prefer a different flavor.
How do I know when baklava is done?
It should be a deep golden brown on top, with a flaky texture.
Can I use store-bought cinnamon roll dough?
For a quicker version, you can use cinnamon roll dough as part of the filling!
How long does baklava last?
It can last for up to a week at room temperature and even longer if refrigerated.
Can this recipe be doubled?
Absolutely! Just use a larger baking dish and increase the baking time slightly.
