About the Recipe
Ingredients
Cinnamon Roll Dough:
-3/4 cup whole milk
-1/4 heavy whipping cream
-2¼ tsp instant yeast (one packet rapid rise yeast)
-2 Tbsp honey
-1/4 cup butter
-1/3 granulated sugar
-2 large eggs
-3/4 tsp salt
-1 tsp vanilla extract
-4-4½ cups all purpose flour
Filling:
-1/2 cup toasted walnuts
-1/2 cup butter, softened
-2/3 cup brown sugar
-1/3 cup granulated sugar
-2 Tbsp cinnamon
-1/3 cup heavy whipping cream
Cream Cheese Frosting:
-8 oz cream cheese, softned
-1/2 cup butter, softened
-3 cups powedered sugar
-1 tsp vanilla
-2 Tbsp whole milk
Preparation
Instructions:
Preheat oven to 350°
Warm milk, cream, honey, and butter on stovetop or microwave until about 100-112 degrees.
Pour this mixture into your stand mixture and sprinkle over the sugar and the yeast on top. Let sit for 5 minutes.
With the paddle attachment, mix in the eggs, vanilla, and salt.
Remove the paddle attachment and attach your dough hook.
Add in one cup of flour slowly at a time, stopping at 4 cups. Let the dough mix for 5-7 minutes until the dough is tacky but not too sticky. If your dough is still too sticky, add 1/4 cup flour. Only add 1/4 cup flour at a time so your dough doesn't become to dry.
Place your dough on a lightly floured surface, and knead the dough a couple of times wth your hands.
Place the dough in glass bowl coated with baking spray. Cover the dough with a damp towel and place in a warm place. Let the dough rise for 45min to an hour, or until dough has doubled in size.
While -dough is rising place your chopped walnuts on a baking sheet and put them in your preheated oven for about 8-10 minutes, turning them every couple of minutes. Remove once golden and fragrant
Once dough has double in size, turn the dough onto a lightly floured surface and roll it into a rectangle (about 20x15).
In a medium bowl mix together your softened butter, sugars, and cinnamon until you form a paste.
Take a spatula and smear the mixture all over the dough leaving 1/4 of the edge without the mixture.
Once that is smoothed, sprinkle your toasted walnuts over top evenly.
Roll the dough into the shape of a log pinching the seams together (roll the long side of the rectangle). Place the seam side down.
Take a sharp serrated knife, cut the dough into 12 equal pieces.
Line a 9x13 baking dish with parchment paper and place the rolls in the dish equally apart.
Cover the unbaked rolls with a damp towl and allow them to rise for 30 minutes, or until doubled in size.
Preheat your oven to 375°
Once rolls rise, pour your 1/3 cup heavy cream over each of the cinnamon rolls.
Bake for 15-20 minutes, or until the rolls turn a lightly golden brown.
While the rolls cool for 5 minutes, mix together your cream cheese frosting.
In a mixer, mix together your butter, cream cheese, vanilla, and powdered sugar.
Slowly add 1 tbsp of milk at a time until you reach your desired consistency.
Spread the frosting on top of the rolls and serve and ENJOY!