Soft and Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting 🍥🌰
These homemade cinnamon-walnut rolls are soft, fluffy, buttery, and warmly spiced, with crunchy walnuts tucked into the filling and a smooth cream cheese frosting on top.
Ingredients
For the Dough
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¾ cup warm milk
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2¼ teaspoons active dry yeast
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¼ cup granulated sugar
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1 large egg
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¼ cup melted butter
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3 cups all-purpose flour
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½ teaspoon salt
For the Filling
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½ cup softened butter
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¾ cup brown sugar
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2 tablespoons ground cinnamon
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¾ cup chopped walnuts
For the Cream Cheese Frosting
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4 oz (115 g) cream cheese, softened
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2 tablespoons butter, softened
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1 cup powdered sugar
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½ teaspoon vanilla extract
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1–2 tablespoons milk, as needed
1. Activate the Yeast
Combine the warm milk, yeast, and a teaspoon of the sugar.
Let it sit for 5–10 minutes until foamy.
The milk should be warm, not hot, because excessive heat can kill the yeast.
2. Make the Dough
Add the remaining sugar, egg, melted butter, flour, and salt.
Mix until a soft dough forms. Knead for about 6–8 minutes, either by hand or with a dough hook, until smooth and elastic.
If the dough is extremely sticky, add flour one tablespoon at a time rather than adding a lot at once.
3. Let the Dough Rise
Place the dough in a lightly greased bowl and cover it.
Let it rise in a warm place for approximately 1–1½ hours, or until it has roughly doubled in size.
4. Make the Filling
Mix the brown sugar and cinnamon together.
Keep the softened butter ready for spreading.
5. Roll Out the Dough
Place the risen dough on a lightly floured surface and roll it into a rectangle, approximately 12 × 18 inches.
Spread the softened butter evenly over the surface.
Sprinkle with the cinnamon-brown-sugar mixture, then distribute the chopped walnuts evenly.
6. Roll and Cut
Starting from the long side, roll the dough tightly into a log.
Cut it into approximately 10–12 equal rolls using a sharp knife or unflavored dental floss.
Place the rolls into a greased baking dish, leaving a little space between them.
7. Second Rise
Cover and let the rolls rise again for approximately 30–45 minutes, until noticeably puffy.
This second rise is one of the keys to getting soft, fluffy rolls.
8. Bake
Bake at 350°F (175°C) for about 20–25 minutes, or until the tops are lightly golden and the centers are cooked through.
Avoid overbaking, which can make the rolls dry.
9. Make the Cream Cheese Frosting
Beat together the cream cheese and butter until smooth.
Add powdered sugar and vanilla, then beat until creamy. Add a little milk if you want a thinner frosting.
10. Frost While Warm
Allow the rolls to cool for about 5–10 minutes, then spread the cream cheese frosting generously over the top.
The slightly warm rolls will allow the frosting to soften and melt into the swirls.
Tips for Extra-Soft Rolls
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Don’t add too much flour.
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Let the dough rise until properly doubled.
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Don’t skip the second rise.
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Avoid overbaking.
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Cover leftovers tightly so they don’t dry out.
Serving Idea
Serve them warm with a cup of coffee, tea, or hot chocolate. For extra walnut flavor, sprinkle a few toasted chopped walnuts over the frosting.
Bottom Line
The secret to wonderfully soft cinnamon-walnut rolls is a slightly soft dough, two proper rises, and careful baking. Finish them with plenty of cream cheese frosting for a rich, bakery-style treat.
