Description
These Fluffy Cinnamon-Walnut Rolls are soft, aromatic, and generously filled with a cinnamon-sugar walnut mixture. Topped with a rich and creamy cream cheese frosting, they make a perfect warm breakfast treat or dessert. The dough is yeast-leavened to achieve light, airy rolls that melt in your mouth.
Ingredients
Scale
Dough
- 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
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/2 cup chopped walnuts (optional)
Cream Cheese Frosting
- 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 the warm milk, active dry yeast, and granulated sugar. Let this mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Mix and Knead: In a large bowl, whisk the flour, ground cinnamon, salt, and the egg together. Pour in the yeast mixture and melted butter, stirring to combine all ingredients. Knead the dough on a floured surface until it is smooth and elastic, about 5-7 minutes.
- First Rise: Shape the dough into a ball and place it in a bowl. Cover with a clean cloth and let it rise in a warm place for approximately 1 to 1.5 hours, or until it has doubled in size.
- Prepare the Filling: In a small bowl, mix softened butter, brown sugar, ground cinnamon, and the chopped walnuts if you’re using them. Set aside.
- Roll Out the Dough: Once risen, punch down the dough to release air. Roll it out on a lightly floured surface to a large rectangle roughly 16 by 12 inches.
- Apply Filling: Spread the cinnamon-sugar walnut mixture evenly over the dough, leaving a small border around the edges to seal the roll.
- Form the Rolls: Starting from one of the longer edges, roll the dough tightly into a log shape. Pinch the seam to seal it closed securely.
- Cut and Place: Slice the roll log into 12 equal pieces. Arrange these pieces spaced evenly in a greased 9×13-inch baking dish.
- Second Rise: Cover the rolls with a cloth and let them rise again for 30-45 minutes, or until puffed up significantly.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until the tops are golden brown and the rolls are cooked through.
- Prepare Frosting: While baking, beat together softened cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and a pinch of salt, continuing to beat until the frosting is fluffy and well combined.
- Frost and Serve: Allow the rolls to cool slightly after baking. Spread the cream cheese frosting over the warm rolls, serve, and enjoy the deliciously gooey cinnamon-walnut rolls.
Notes
- Ensure the milk is warm but not hot to activate the yeast properly without killing it.
- Letting the dough rise in a warm environment helps it double in size effectively.
- For a nut-free version, omit the walnuts from the filling.
- The rolls are best served warm to enjoy the gooey frosting and soft texture.
- Store leftovers in an airtight container and reheat gently to restore softness.
