Honey Cinnamon Rollups Recipe

Honey Cinnamon Rollups Recipe
Honey Cinnamon Rollups Recipe photo by Taste of Home
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Honey Cinnamon Rollups Recipe

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This cinnamony treat reminds me of baklava, but with only a few easy ingredients, it's a fraction of the work. My Aunt Adele shared the recipe with me, and I think of her whenever I make it. —Sue Falk, Warren, Michigan
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min.

Ingredients

  • 2 cups ground walnuts, toasted
  • 1/4 cup sugar
  • 2 teaspoons ground cinnamon
  • 12 sheets frozen phyllo dough, thawed
  • 1/2 cup butter, melted
  • SYRUP:
  • 1/2 cup honey
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tablespoon lemon juice

Directions

Preheat oven to 350°. Combine walnuts, sugar and cinnamon.
Place one 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 plastic wrap and 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 four smaller rolls; transfer rolls to a greased 13x9-in. baking dish. Repeat with remaining phyllo dough. 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. Yield: 24 servings.

Test Kitchen tips
  • Substitute your favorite nut or combination of nuts for the walnuts. Pecans, pistachios and almonds are exceptional in this recipe.
  • Get creative with the spices. Instead of just cinnamon, try a mixture of cardamom, allspice and ginger. And you can never go wrong with pumpkin pie spice.
  • To toast nuts, bake in a 350° oven for 5-10 minutes. Or cook in a skillet over low heat, stirring occasionally, until lightly browned and fragrant.
  • Originally published as Honey Cinnamon Rollups in Taste of Home November 2017

    Nutritional Facts

    1 cinnamon rollup: 132 calories, 8g fat (3g saturated fat), 10mg cholesterol, 43mg sodium, 15g carbohydrate (12g sugars, 1g fiber), 1g protein.

    • 2 cups ground walnuts, toasted
    • 1/4 cup sugar
    • 2 teaspoons ground cinnamon
    • 12 sheets frozen phyllo dough, thawed
    • 1/2 cup butter, melted
    • SYRUP:
    • 1/2 cup honey
    • 1/2 cup sugar
    • 1/2 cup water
    • 1 tablespoon lemon juice
    1. Preheat oven to 350°. Combine walnuts, sugar and cinnamon.
    2. Place one 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 plastic wrap and 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 four smaller rolls; transfer rolls to a greased 13x9-in. baking dish. Repeat with remaining phyllo dough. Bake until light brown, 14-16 minutes. Cool dish on a wire rack.
    3. 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. Yield: 24 servings.

    Test Kitchen tips
  • Substitute your favorite nut or combination of nuts for the walnuts. Pecans, pistachios and almonds are exceptional in this recipe.
  • Get creative with the spices. Instead of just cinnamon, try a mixture of cardamom, allspice and ginger. And you can never go wrong with pumpkin pie spice.
  • To toast nuts, bake in a 350° oven for 5-10 minutes. Or cook in a skillet over low heat, stirring occasionally, until lightly browned and fragrant.
  • Originally published as Honey Cinnamon Rollups in Taste of Home November 2017

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