Honey Cinnamon Rollups

Name: Honey Cinnamon Rollups
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 24 servings.
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

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

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 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 and 1/4 cupfuls of walnut mixture. 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

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.

Editor's Note

To 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 Facts

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

Originally published as Easy Honey Rolls in Taste of Home November 2017

Reviews

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Average Rating:

Lucy

Jan 12, 2019

This is such a simple, easy-to-follow recipe. Being a beginner baker means that I shy away from the really complex, involved recipes but I was relieved to see a list of ingredients that I actually had on hand and then a short directive that was actually super comprehensive. The result was DELICIOUS - I never would have thought to make this before, but now I think it will be something I throw together really often. My husband and kids are raving and my husband is the PICKIEST eater ever!! He hates walnuts and when I told him that he was eating them, he didn't believe me! LOL! That's how good this is! Just need to make a note to David, who asked a question in his review after giving only one star: I think it's probably common sense that you should always toast your walnuts first before grounding them. Regardless of your inexperience in baking, I think it was very unfair of you to give such a low-star review based upon your own incompetence and inability rather than based upon the recipe or the result.
David

Jan 10, 2019

Are walnuts toasted then ground or ground then toasted?
robbrd

May 8, 2018

I had planned to make a different treat tonight thinking I had puffed pastry in the refrigerator. I had phyllo dough and remembered I'd saved this recipe so I gave it a go. One of my kids took a bite apprehensively thinking there was meat in it and was delightfully surprised with the sweet flavor. My son asked, "How many can I have?" after he'd already eaten 3-4. To have several kids that don't even like nuts, I'd say this is a winner since they keep going back for more. Yay!! I did not have enough of the mixture to sprinkle any on top and my syrup is rather thin. Perhaps I need to adjust the boil time since things boil at a lower temperature at high altitude.
Karlie

Mar 19, 2018

Just made these yesterday. They came out fantastic! ... and i am definitely not a skilled baker. Couldn't find ground walnuts so I bought diced and rolled them with my rolling pin a bit. They could have been rolled a little tighter but like I said I'm no pro and I didnt have the wax paper. Ran out of the nut/cinnamon/sugar mixture so there was none to sprinkle on top but no one was the wiser. The syrup didnt get thick like I was expecting, even after cooking it a bit longer than called for but worked just fine. I had to keep my kids and husband from eating them before I could get the syrup on them. Husband said "these taste like baklava" and I read him the description lol! Thanks TOH!
suzanna1234

Jan 13, 2018

To Stu. I'm not a math major but I figured it was right on the nuts. You have 12 sheets, matched into 2s. Now that is six. Each sheet gets 1/4 cup. That's 6/4 or 1 1/2 cups. Giving you the rest to sprinkle. Could be wrong but figured it a couple times and was right on both.
Stu

Jan 12, 2018

Looks good, but I'm questioning the ingredient list for ground walnuts. It states 2 cups, but the directions state 1/4 cup ground walnuts for each of the 12 rollups. That's 3 cups in total, plus the extra for sprinkling. So, I'm wondering which is correct… certainly 1/4 seems like a lot & may be excessive. Further that would mean somewhere around 5-6 cups of whole walnuts ground to fine pieces… that's a lot of $$$ for the 48 little bite-sized pieces the recipe yields. May be some reads the comments & can advise.
P vinod

Jan 12, 2018

Lovely recipe will try to get it made at home-love spices like cardamom etc-loved drinking flavoured milk sometimes.