Description
These Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting are soft, sweet, and bursting with warm cinnamon flavor and crunchy walnuts. Made from a tender yeasted dough and topped with a rich, creamy frosting, they are perfect for breakfast or a delightful treat any time of day.
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 it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix and Knead Dough: In a large mixing bowl, whisk together the all-purpose flour, ground cinnamon, and salt. Add the egg, yeast mixture, and melted butter. Stir the ingredients to combine, then knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
- First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a clean cloth and let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
- Prepare the Filling: While the dough rises, combine softened butter, packed brown sugar, ground cinnamon, and chopped walnuts (if using) in a small bowl, mixing until smooth.
- Roll Out Dough: After the dough has risen, punch it down. Roll it out on a lightly floured surface into a rectangle approximately 16 by 12 inches.
- Spread Filling: Evenly spread the cinnamon-sugar and walnut mixture over the dough, leaving a small border around the edges to help seal the roll.
- Form Rolls: Starting from one long edge, tightly roll the dough into a log shape. Pinch the seam to seal it well.
- Cut and Arrange: Using a sharp knife, cut the roll into 12 equal pieces. Place the rolls in a greased 9×13-inch baking dish, spaced closely together.
- Second Rise: Cover the dish with a cloth and let the rolls rise again for 30-45 minutes, or until puffed and nearly doubled.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until they turn golden brown on top and are cooked through.
- Make 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, beating until the frosting is fluffy and well combined.
- Frost and Serve: Once rolls are out of the oven, let them cool for about 10 minutes. Spread the cream cheese frosting generously over the warm rolls. Serve and enjoy immediately for the best taste and texture.
Notes
- For best results, ensure the milk is warm but not hot to effectively activate the yeast.
- Chopped walnuts in the filling are optional but add a nice crunch and flavor.
- You can substitute the all-purpose flour for gluten-free flour blends, but texture may vary.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat gently before serving.
- For a dairy-free version, try using vegan butter and cream cheese alternatives.
