Baklava Cinnamon Rolls Recipe

Twisted’s Baklava Cinnamon Rolls recipe takes inspiration from traditional Turkish techniques and are the perfect dessert offering combination of flavours.

Done in 4 hours

Serves 12




240mlwhole milk, warmed


2 tbsp dry yeast

115gunsalted butter softened


1/2 tsp salt

560g all-purpose flour


200gpistachios, toasted and chopped

140gblanched almonds, toasted and chopped

2 tspcinnamon

1 tspfresh ground cardamom

1 tspsalt

150gbrown sugar

115gsoftened unsalted butter





5mlrose extract

4 sheetsphyllo pastry

60gmelted butter

Twisted's Baklava Cinnamon Rolls recipe pays homage to its traditional Turkish roots while keeping it Twisted with a cinnamon roll style presentation. With a super nutty filling of pistachios, almonds and cardamom and a sticky drizzle of honey and rose extract on top, it's the perfect sweet treat.


In a stand mixer, add warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy. Add softened butter, salt, eggs, and flour to the bowl and mix well with the dough hook. Knead until smooth

Place dough into a greased bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. Meanwhile, mix together the nuts, spices and salt. In another bowl, mix together the butter and brown sugar until smooth and keep at room temperature.

Once doubled in size, punch the dough down. Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx 1/4 inch thick.

Spread the brown sugar and butter mixture evenly over the dough. Sprinkle the nut mix all over and press gently to adhere. Roll up into a tight log. Using unscented floss, cut the dough into 12 even rolls. Place into a large greased baking dish. Cover and let rise until doubled in size. Preheat the oven to 180ºC. 

While the rolls are rising, Make the syrup; add all the ingredients in a pot and bring to a simmer. Let cook for about 20 minutes until thick and syrup-like. Let cool completely.

Place one sheet of phyllo on a lined baking sheet and brush with melted butter. Repeat with the remaining sheets of phyllo and butter.  Bake in the preheated oven for 12-13 minutes until golden brown 

When the rolls have doubled in size, bake for 20-25 minutes, until the edges are barely golden and the centre of each roll is puffed high up.

 While still warm from the oven, crush the phyllo pastry on top for some nice shards, drizzle/brush the whole thing with the syrup. 

Let sit for 5-10 minutes to soak, then eat while still warm

What do you think of the recipe?

Hugh Woodward

Hugh Woodward

Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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