Soft and Airy Cinnamon-Walnut Rolls with Cream Cheese Frosting

Ingredients

For the Dough

• 1 cup warm milk (110°F / 43°C)

• 2 ¼ tsp active dry yeast (1 packet)

• 1/3 cup granulated sugar

• 1/3 cup unsalted butter, softened

• 1 tsp salt

• 2 large eggs

• 4–4 ½ cups all-purpose flour

For the Cinnamon-Walnut Filling

• ½ cup unsalted butter, softened

• 1 cup brown sugar

• 2 tbsp ground cinnamon

• 1 cup finely chopped walnuts

• 1 pinch salt

For the Cream Cheese Frosting

• 4 oz cream cheese, softened

• 4 tbsp unsalted butter, softened

• 1 ½ cups powdered sugar

• 1 tsp vanilla extract

• 1–2 tbsp milk (as needed for consistency)

Instructions

1. Make the dough

1. In a bowl, combine warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.

2. Add butter, eggs, and salt; mix until combined.

3. Add flour gradually, stirring until a soft dough forms.

4. Knead 5–7 minutes until smooth and elastic (slightly tacky is perfect).

5. Place dough in a greased bowl, cover, and let rise 1–1½ hours or until doubled.

2. Prepare the filling

1. Stir together softened butter, brown sugar, cinnamon, and a pinch of salt.

2. Mix in the chopped walnuts.

3. Shape the rolls

1. Punch down risen dough.

2. Roll into a 12×18-inch rectangle.

3. Spread the cinnamon-walnut filling evenly over the dough.

4. Starting from the long side, roll tightly into a log.

5. Slice into 12 large rolls or 15 medium rolls.

6. Place rolls in a greased 9×13 pan or two round pans.

4. Second rise

Cover pan and rise 30–45 minutes, until rolls look puffy and airy.

5. Bake

• Bake at 350°F (175°C) for 22–27 minutes, until lightly golden and soft in the center.

• Avoid overbaking — softness is key!

6. Make the cream cheese frosting

Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
Add a splash of milk for a silky, spreadable frosting.

7. Frost & serve

Spread frosting on warm rolls so it melts into all the swirls.
Serve warm and enjoy!