Delicious baklava cinnamon rolls featuring a fluffy cardamom infused dough filled with a heavenly pistachio and honey mixture, topped with a luscious honey icing. This twist on a traditional treat is a must-try for any pastry lover!
1: Cook the milk and flour for 15 minutes together for the tangzhong. Once it's creamy, set it aside to cool.
2: Combine all the dough ingredients except the butter in a mixer attached with a hook attachment. Add the butter in two lots until well combined. Keep mixing for 7 minutes until nice and smooth.
3: Proof the dough in a warm place for 1 hour. Roll out to 5mm thickness.
4: Combine baklava filling mixture in a bowl and spread evenly on the dough, top with extra chopped pistachios.
5: Roll the dough tightly into a log and cut into 6 even pieces.
6: Place them in a baking tray and proof for 45 minutes.
7: Bake at 180C for 20-25 minutes.
8: Once out of the oven, cool slightly and top with the honey icing, chopped pistachios and rose petals.
