These Soft and Fluffy Cinnamon-Walnut Rolls are the perfect marriage of tender, buttery dough, warm cinnamon spice, crunchy walnuts, and a luscious cream cheese frosting. They're ideal for breakfast, brunch, or as an indulgent dessert that everyone will love. With their fluffy texture and rich flavors, these rolls are sure to become a family favorite!
Ingredients
For the Dough
- 2¼ teaspoons active dry yeast (or 1 packet)
- 1 cup warm milk (about 110°F/45°C)
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 1 large egg, plus 1 yolk (reserve the white for egg wash)
- 2¾–3 cups all-purpose flour, divided
- ½ teaspoon salt
For the Filling
- ⅓ cup unsalted butter, softened
- ½ cup brown sugar, packed
- 2 teaspoons ground cinnamon
- ½ cup chopped walnuts
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Activate the Yeast
- In a small bowl, dissolve the yeast in the warm milk. Stir in 1 tablespoon of sugar and let it sit for 5–10 minutes, or until frothy. This ensures the yeast is active.
Step 2: Make the Dough
- In a large mixing bowl, combine the remaining sugar, melted butter, egg, and egg yolk. Whisk well.
- Gradually add 2 cups of flour and the salt to the mixture, stirring until smooth.
- Add the activated yeast mixture and mix until combined.
- Gradually incorporate enough of the remaining flour (up to ¾ cup) to form a soft dough that’s easy to handle but not sticky.
Step 3: Knead the Dough
- Turn the dough out onto a lightly floured surface and knead for 5–7 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm, draft-free spot for 1–1.5 hours, or until doubled in size.
Step 4: Prepare the Filling
- In a small bowl, mix together the softened butter, brown sugar, and cinnamon until smooth and spreadable.
Step 5: Roll and Fill
- Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll it into a rectangle about 12x16 inches and ¼-inch thick.
- Spread the cinnamon-butter mixture evenly over the dough, leaving a small border around the edges.
- Sprinkle the chopped walnuts evenly over the filling.
Step 6: Roll and Slice
- Starting from the long side, tightly roll up the dough into a log. Pinch the seam closed.
- Using a sharp knife or dental floss, slice the log into 12 equal pieces.
- Arrange the rolls cut-side-up in a greased 9x13-inch baking pan.
Step 7: Let Them Rise Again
- Cover the rolls with a damp towel and let them rise for another 30–45 minutes, or until puffy.
