This filo pastry version gives your cinnamon rolls a crunchy, crispy twist. Crunchy, buttery filo layers filled with delicious cinnamon and brown sugar filling – it’s the perfect show stopper for your next event. The best part? It comes together quickly and requires zero baking skills!
By now, you all know how much I love cinnamon rolls, thanks to the 100 cinnamon roll-inspired recipes I have shared with you. If I can, I will give literally anything and everything a cinnamon roll twist. And this time, I have turned cinnamon rolls over their heads.
You see, a traditional cinnamon roll is soft, moist, and almost gooey. But this version is the opposite – it’s crunchy and crispy thanks to the beautiful filo pastry. It’s almost a baklava-inspired version of a cinnamon roll, with flaky filo layers surrounding a warm cinnamon filling.
My favorite thing about this recipe? It’s how easy it is. We will use store-bought filo, so no dough-making or cooking is involved. It’s a matter of repeating the same basic steps multiple times, and you’re all done. Literally, 0 baking skills are required!
But before we get to the method, let’s learn a little more about filo pastry.
If you like cinnamon rolls, you will love these recipes!
- Cinnamon Roll Cake
- Cinnamon Roll Molten Lava Cake
- Cinnamon Roll Pancakes
- Cinnamon Roll Breakfast Sandwich
What is Filo Pastry/Phyllo Dough
If you have grown up in the Middle East or any Arab country like I have, you definitely know what filo pastry is. If not, you’ve definitely eaten it! Filo pastry, also called Phyllo dough, is a very thin sheet of dough that turns crunchy, crispy, and golden brown when baked. It’s made with very simple ingredients, but the dough has to be rolled out paper-thin, so I prefer buying the ready version from the store.
Filo pastry is used very commonly in Middle Eastern and Arabian desserts like baklava and is also popular in Mediterranean countries like Greece.
While filo dough is easy to use, it can be a little finicky. There are three things to keep in mind when using filo pastry.
- Filo pastry dries up very quickly; make sure you are keeping the dough sheets covered at all times.
- Filo pastry is paper thin and very sensitive, so it can tear easily. It has to be handled very carefully at all times. But in the case of this recipe, you can also patch up a few holes here and there, so don’t stress much if you end up tearing your sheets a little!
- The brand of filo really matters because many brands sell filo sheets that stick to each other and tear while you are trying to take them apart. I am yet to find a good brand that does not do this!
The key to making your filo dough crispy and crunchy is adding a TON of butter. Every layer of filo must be covered in a generous amount of butter all over, allowing the pastry to crisp up and become golden brown. We’re not counting calories here.
Filo pastry itself does not hold much flavor; it’s more like a texture element in the dessert. It’s the filling and topping that actually bring the dessert to life. So let’s take a look at the filling of these cinnamon rolls.
The Cinnamon Filling
This really needs no explanation. It’s two ingredients, cinnamon powder, and brown sugar, lightly mixed together and sprinkled between the filo layers. You cannot go wrong with this.
The Cinnamon Roll Method
This recipe’s main “pain point” is the method for stacking and rolling the filo pastry. Honestly, it’s super simple; it’s just about following the steps in the right order. So here’s the order you have to follow.
Layer of filo -> layer of butter (x4) -> generous sprinkle of cinnamon filling -> layer of filo -> layer of butter (x4) generous sprinkle of cinnamon filling -> roll the dough -> brush with butter
Rolling the dough is also pretty simple. When you begin rolling, make sure that roll is tight, then continue doing it slowly and tightly until it’s fully wrapped. It should hold its shape easily. Don’t forget to brush the top and bottom of the roll with melted butter.
The Topping
Usually, filo desserts are topped with sugar syrup to give a sweet flavor. However, since this dessert already has a sweet filling, it does not need sugar syrup. Instead, I have added a simple cream cheese filling to give it that extra cinnamon roll twist.
The cream cheese topping is made with 3 simple ingredients – cream cheese, icing sugar, and milk. All the ingredients are mixed together until they form a soft, runny frosting that you can spread on your roll before serving.
And that’s it. This simple dessert comes together in less than one hour and is the perfect party-sharing dish for your next event!
Filo Pastry Cinnamon Rolls
Ingredients
- 8 sheets filo pastry
- 250 gs unsalted butter, melted
- 120 gs brown sugar
- 15 gs cinnamon powder
- 100 gs softened cream cheese
- 30 gs icing sugar
- 20-30 ml full-fat milk
Instructions
- Defrost the filo sheets before using. Once the pastry has thawed and come to room temperature, prepare a baking sheet with baking paper.
- Make the cinnamon filling: Combine the brown sugar and cinnamon powder in a bowl until combined
- Place the first sheet of filo dough on the baking paper, then spread a layer of melted butter on the sheet using a pastry brush, making sure you reach all corners. Place the second sheet on top of the butter, pressing it down with your hands. Try to avoid air bubbles between the two layers. Repeat this process for 4 filo sheets, with the fourth one covered with butter. Sprinkle a layer of the cinnamon filling on top of the butter generously, making sure all corners are covered. Repeat the filo and butter layering process 4 more times, then top the final layer of butter with the remaining cinnamon filling.
- Start rolling the dough horizontally, making sure to keep the layers tight. Keep rolling it slowly until you reach the end, and seal the ends with butter.
- Brush more melted butter on the top, sides, and bottom of the roll, then slice it into even slices and place it on a baking sheet or cake pan. Bake for 20-30 minutes until the pastry is golden brown and crunchy.
- Make the cream cheese frosting: Mix all the ingredients in a bowl and whisk until smooth. You can add more or less milk based on how runny you want to make it.
- Top the rolls with the cream cheese frosting before serving. Serve warm and fresh.
Notes
- Make sure you keep the filo sheets covered at all times while using, or they will dry out.
- If your filo sheets have holes or tears in them, you can easily patch them using butter.
- Add the cream cheese frosting just before serving or the rolls will become soggy
This recipe is great if you’re looking for a quick and easy dessert that tastes absolutely delicious. Don’t knock it until you try it!
If you try this recipe, let me know how you liked it in the comments, and of course, share it with me on Instagram!
Until next time.
