How to Make Soft and Fluffy Cinnamon Walnut Rolls
1. Prepare the Dough
In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let it sit for 5–8 minutes until foamy.
Add melted butter, eggs, sugar, and salt. Mix until combined.
Gradually add flour, stirring until a soft shaggy dough forms.
Knead by hand or mixer for 7–10 minutes until smooth and elastic.
Transfer to a greased bowl, cover, and let it rise 1–1 ½ hours, or until doubled in size.
2. Make the Filling
In a small bowl, mix brown sugar and cinnamon.
Toast walnuts in a dry pan for 2–3 minutes, then chop them finely.
Keep everything ready for assembly.
3. Shape the Rolls
Turn the risen dough onto a floured surface.
Roll it into a large rectangle, roughly 16×12 inches.
Spread softened butter over the dough.
Sprinkle the cinnamon sugar evenly, followed by walnuts.
Roll tightly from the long edge to form a log.
Slice into 12–15 equal rolls.
4. Second Rise
Place rolls in a greased baking dish, leaving a little room for expansion.
Cover and let rise for 30–45 minutes, until puffy.
5. Bake
Preheat oven to 350°F (175°C).
Bake rolls for 22–28 minutes, until lightly golden but still soft.
How to Make Cream Cheese Frosting
Beat cream cheese and butter until smooth and fluffy.
Add vanilla and powdered sugar; beat again.
Add milk, one tablespoon at a time, until you reach silky perfection.
Finishing Touch
Spread frosting over the warm rolls so it melts into the spirals. Serve immediately and enjoy the blend of warm spice, buttery dough, and rich frosting.
Tips for Perfect Rolls Every Time
Warm, not hot liquids: Hot milk can kill the yeast; keep it around 105–110°F (40–43°C).
Soft dough = fluffy rolls: Slightly sticky dough yields the best texture.
Use room-temperature butter for the filling: Cold butter tears the dough; melted butter can leak out.
Toast the walnuts: It enhances the flavor by bringing out natural oils.
Don’t overbake: The key to soft rolls is pulling them out once the tops are lightly golden.
