🍥 Soft & Fluffy Cinnamon Walnut Rolls
with Cream Cheese Frosting
Ingredients
Dough
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¾ cup warm milk (110°F / 43°C)
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2¼ tsp active dry yeast (1 packet)
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⅓ cup sugar
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1 egg + 1 egg yolk (room temp)
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¼ cup unsalted butter, melted
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3 to 3½ cups all-purpose flour
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¾ tsp salt
Filling
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½ cup brown sugar
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1½ tbsp cinnamon
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¼ cup unsalted butter, softened
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¾ cup finely chopped walnuts
Cream Cheese Frosting
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4 oz cream cheese, softened
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3 tbsp butter, softened
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1 cup powdered sugar
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½ tsp vanilla
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1–2 tbsp milk or cream
Instructions
1. Make the dough
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In a bowl, combine warm milk, yeast, and 1 tbsp sugar. Let foam 5–10 min.
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Add remaining sugar, egg, yolk, melted butter, and salt.
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Gradually mix in flour until a soft, slightly sticky dough forms.
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Knead 8–10 minutes until smooth and elastic.
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Place in a greased bowl, cover, and let rise 1–1½ hours, until doubled.
2. Shape the rolls
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Roll dough into a 14×9-inch rectangle.
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Spread softened butter evenly.
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Mix brown sugar + cinnamon and sprinkle over butter.
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Scatter chopped walnuts evenly.
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Roll tightly from the long side and cut into 9–12 rolls.
3. Second rise
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Place rolls in a greased baking dish.
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Cover and let rise 30–45 minutes until puffy.
4. Bake
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Preheat oven to 350°F (175°C).
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Bake 22–26 minutes until lightly golden.
5. Frost
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Beat cream cheese and butter until smooth.
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Add powdered sugar, vanilla, and milk until spreadable.
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Spread over warm rolls (this part matters 😌).
Pro Tips for Ultra-Fluffy Rolls
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Use room-temp eggs
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Don’t add too much flour—soft dough = soft rolls
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For extra tenderness: brush rolls with melted butter right out of the oven
Make-Ahead Option
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After shaping, cover and refrigerate overnight.
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Bring to room temp 30–45 min before baking.
These rolls are soft, gooey, nutty, and absolutely dangerous with coffee ☕✨
Want a sourdough discard version or a caramel pecan upgrade next?