Description
These Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting are a delightful breakfast or dessert treat. Soft, airy rolls are filled with a cinnamon-sugar and walnut mixture, then topped with a rich cream cheese frosting that adds the perfect balance of tangy sweetness. Perfect for sharing with family or friends on a cozy morning or special occasion.
Ingredients
Scale
Dough
- 1 cup warm milk (about 110°F)
- 2 ¼ teaspoons active dry yeast
- ⅓ cup granulated sugar
- 2 large eggs (room temperature)
- 6 tablespoons unsalted butter (melted)
- 1 teaspoon salt
- 4 ½ cups all-purpose flour (plus more for dusting)
Filling
- 1 cup brown sugar (packed)
- 2 tablespoons ground cinnamon
- 1 ½ cups chopped walnuts
- 5 tablespoons unsalted butter (softened)
Frosting
- 4 oz cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for frosting)
Instructions
- Activate yeast: In a large mixing bowl, combine the warm milk and yeast. Let sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make dough: Add the granulated sugar, eggs, melted butter, and salt to the yeast mixture. Mix until well combined. Gradually add the flour, mixing with a dough hook or by hand until a soft dough forms.
- Knead dough: Knead the dough for 5–7 minutes until it is smooth and elastic. This step develops gluten for a fluffy texture.
- First rise: Transfer the dough to a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Prepare filling: In a small bowl, mix the brown sugar and cinnamon together, ready to be sprinkled later on the dough.
- Roll dough: On a floured surface, roll the risen dough into a large 16×12 inch rectangle.
- Spread filling: Evenly spread the softened butter over the surface of the dough. Then sprinkle the cinnamon-sugar mixture and the chopped walnuts evenly on top.
- Form rolls: Starting from the long side, roll the dough tightly into a log. Cut the log into 12 equal rolls.
- Second rise: Place the rolls in a greased 9×13-inch baking dish, cover them, and let them rise again for 30–40 minutes until puffy.
- Bake rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until they turn golden brown on top.
- Make frosting: Beat the softened cream cheese and butter together until smooth. Add powdered sugar, vanilla extract, and just enough milk to achieve a spreadable consistency.
- Frost and serve: Spread the cream cheese frosting over the warm rolls before serving. Enjoy them fresh for the best texture and flavor.
Notes
- You can prepare the rolls the night before and refrigerate them after placing the cut rolls in the pan. Let them come to room temperature and rise before baking.
- If desired, substitute pecans for walnuts or omit nuts altogether for a nut-free, smoother filling.
- Make sure the milk is warm but not hot to avoid killing the yeast.
- Use room temperature eggs for better dough consistency.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 390
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
