Honey Cinnamon Rollups
Total TimePrep: 35 min. + cooling Bake: 15 min.
- 2 cups ground walnuts, toasted
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
- 12 sheets frozen phyllo dough, thawed
- 1/2 cup butter, melted
- 1/2 cup honey
- 1/2 cup sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- Preheat oven to 350°. Combine walnuts, sugar and cinnamon.
- Place 1 sheet of phyllo dough on a 15x12-in. piece of waxed paper; brush with butter. Place a second phyllo sheet on top, brushing it with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Sprinkle with 1/4 cup walnut mixture. Using waxed paper, roll up tightly jelly-roll style, starting with a long side, removing paper as you roll. Slice roll into 4 smaller rolls; transfer rolls to a greased 13x9-in. baking dish. Repeat with remaining phyllo dough and walnut mixture, by 1/4 cupfuls. Bake until light brown, 14-16 minutes. Cool dish on a wire rack.
- Meanwhile, in a small saucepan, combine all syrup ingredients. Bring to a boil. Reduce heat; simmer 5 minutes. Cool 10 minutes. Drizzle cinnamon rolls with syrup; sprinkle with remaining walnut mixture.
Test Kitchen Tips
Editor's NoteTo toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts1 cinnamon rollup: 132 calories, 8g fat (3g saturated fat), 10mg cholesterol, 43mg sodium, 15g carbohydrate (12g sugars, 1g fiber), 1g protein.
Aug 11, 2020
This was tasty but less crisp than I expected. If I make again I will bake longer or add only some of syrup.
Jun 10, 2020
Basically a baklava roll up without all the extra work. Love the nutty flavor!
Jan 9, 2020
Regarding the measurements on the walnuts: the recipes states to use two sheets of phyllo stacked one on the other for each roll-up. That comes to 1 1/2 cups of walnuts for the filling and 1/2 cup of coffee o sprinkle on top.
Jan 9, 2020
My daughter loves baklava, so I can't wait to try this recipe for her! Sounds delisih, and easy.
Dec 18, 2019
Jul 13, 2019
Oh my. Just came across this recipe. Sounds fabulous. I am anxious to make but have couple of questions. Can these be made the day before? Also, what about making (but not baking) and freezing them. I normally like to make this type of recipe a day or two ahead of any parties I give. These look delicious. Thank you for any suggestions or help you can give.
Jun 4, 2019
The recipe directions are not written for a novice, David! Toast walnut halves or pieces in the oven on a baking sheet or in a pie/cake pan. Bake at 350 F for 8-10 minutes, until golden. Stir after 5 minutes in the oven. You can also toast in a pan on the stove using low heat. Stir frequently to prevent burning. Crush or chop nuts after roasting and cooling.
May 18, 2019
I've made several variations of this. I've used cardamom for the cinnamon, used black walnuts or pistachios, used canned pie filling (raspberry or apricot for the nuts when giving to someone allergic or has a dislike for nuts in general. Also have used honey and rosewater for the syrup.
Mar 26, 2019
Should i assume #4 Phyllo?
Mar 3, 2019
This was great! Had phyllo from another recipe and had all other ingredients. Used almonds instead of walnuts because that's what I had. I ground up the almonds and THEN toasted. Came out fine. Syrup is supposed to be thin, I think? It makes 24 pieces. I used 1/4 cup almond mixture on each and had plenty for topping. They came out great and I will definitely make again!!