Description
These fluffy cinnamon-walnut rolls are a delightful homemade treat, featuring a soft yeast dough filled with a cinnamon-sugar and walnut mixture, baked to golden perfection and topped with a rich, creamy cream cheese frosting. Perfect for breakfast or a special dessert, these rolls combine warm spices and a tender crumb for irresistible flavor.
Ingredients
Scale
Dough Ingredients
- 1 cup warm milk (110°F/45°C)
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 4 cups all-purpose flour
- 1 large egg
Filling Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/2 cup chopped walnuts (optional)
Cream Cheese Frosting Ingredients
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Dough: In a small bowl, combine warm milk, active dry yeast, and granulated sugar. Let it sit for 5-10 minutes until frothy, indicating the yeast is activated.
- Mix Dough Ingredients: In a large bowl, mix the flour, ground cinnamon, salt, and egg. Add the yeast mixture and melted butter. Stir until combined.
- Knead the Dough: Knead the dough on a lightly floured surface or in the bowl until smooth and elastic, about 5-7 minutes.
- First Proof: Shape the dough into a ball, cover it with a cloth, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Prepare the Filling: In a small bowl, combine softened butter, brown sugar, ground cinnamon, and chopped walnuts if using.
- Roll Out Dough: Once the dough has risen, punch it down and roll it out on a lightly floured surface into a 16×12 inch rectangle.
- Spread Filling: Evenly spread the cinnamon-sugar-walnut filling over the dough, leaving a small border around the edges.
- Roll and Cut: Starting from one edge, roll the dough tightly into a log and pinch the seam to seal. Cut the roll into 12 equal slices.
- Second Proof: Place the rolls cut side up in a greased 9×13-inch baking dish. Cover with a cloth and let them rise for 30-45 minutes, or until puffed up.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown on top.
- Prepare Frosting: While the rolls bake, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt. Beat until fluffy and well combined.
- Frost and Serve: Once the rolls have cooled slightly, spread the cream cheese frosting over the top. Serve warm and enjoy!
Notes
- Ensure milk is warm, not hot, to activate the yeast without killing it.
- Optional walnuts add crunch and flavor but can be omitted for nut allergies.
- The rolls are best served warm on the day they are baked but can be stored in an airtight container for 2 days.
- Leftovers can be reheated briefly in the microwave or oven for a fresh-baked taste.
- You can substitute all-purpose flour with bread flour for a chewier texture.
