Honey Cinnamon Roll-Ups Recipe: Crispy, Sweet, and Irresistible

Introduction

Honey Cinnamon Roll-Ups are a delightful, crispy treat that combines the warm flavors of cinnamon, walnuts, and honey. Wrapped in flaky phyllo dough, these roll-ups offer a perfect balance of sweetness and crunch, ideal for dessert or a special snack.

The image shows a white plate stacked with about ten rolled pastries that have a thin, translucent, golden-brown outer layer. Each roll reveals a finely textured, nut-filled inside with visible small bits giving a crunchy look. The pastries are drizzled with shiny honey or syrup that pools around them, adding a glossy finish. Light brown crumbs are sprinkled on top and on the plate, enhancing the texture. In the background, a clear glass bowl filled with a similar crumbly mixture sits on a white marbled surface, softly blurred to keep the focus on the rolls. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a bowl, combine the ground walnuts, 1/4 cup sugar, and cinnamon. Set aside.
Step 2: Place one sheet of thawed phyllo dough on a 15×12-inch piece of waxed paper and brush it with melted butter. Lay a second phyllo sheet on top and brush with butter as well. Keep the remaining phyllo sheets covered with a damp towel to prevent drying.

Step 3: Sprinkle 1/4 cup of the walnut mixture evenly over the layered phyllo.
Step 4: Using the waxed paper, carefully roll the phyllo dough tightly jelly-roll style starting from a long side, peeling away the paper as you roll.
Step 5: Slice the roll into 4 smaller rolls and transfer them to a greased 13×9-inch baking dish.

Step 6: Repeat steps 2 to 5 with the remaining phyllo sheets and walnut mixture.
Step 7: Bake the rolls for 14 to 16 minutes, or until they are light golden brown. Remove from oven and let cool on a wire rack.
Step 8: Meanwhile, prepare the syrup: In a small saucepan, combine honey, 1/2 cup sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 5 minutes. Let cool for 10 minutes.

Step 9: Drizzle the cooled rolls with the syrup and sprinkle with the remaining walnut mixture before serving.

Tips & Variations

Brush each phyllo sheet gently with butter to ensure crispiness and prevent tearing.
For a different flavor, try substituting walnuts with pecans or almonds.

Serve warm with a scoop of vanilla ice cream for an indulgent dessert.
Keep your phyllo dough covered with a damp towel at all times to avoid drying out and becoming brittle.

Storage

Store the roll-ups in an airtight container at room temperature for up to 2 days to maintain their crispness. If refrigerated, they may soften; reheat briefly in a 350°F (175°C) oven to restore texture. The syrup can be stored separately in the refrigerator for up to one week.

How to Serve

A white plate holds a stack of thin, cylindrical rolls with multiple delicate layers of light golden-brown pastry wrapped around a finely crushed nut filling. The rolls are arranged in two layers, with the bottom layer forming a stable base and the top layer piled neatly on it. The pastry surface is glossy, coated with a shiny syrup that pools slightly on the plate and glistens under light. Small bits of crushed nuts are sprinkled over the rolls and plate, adding a crumbly texture. In the background, there is a clear glass bowl filled with more crushed nuts resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these roll-ups ahead of time?

Yes, you can assemble the roll-ups in advance and refrigerate them for a few hours before baking. Brush with butter and roll just before baking to keep the phyllo fresh.

Can I use homemade phyllo dough?

Absolutely! Homemade phyllo works well, but be sure to roll it out very thin and keep it covered to prevent drying. The result will be even more flavorful and tender.