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Roasted Walnut Cinnamon Rolls

Prep Time:

Cook Time:


12 rolls



About the Recipe


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


-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



  1. Preheat oven to 350°

  2. Warm milk, cream, honey, and butter on stovetop or microwave until about 100-112 degrees.

  3. Pour this mixture into your stand mixture and sprinkle over the sugar and the yeast on top. Let sit for 5 minutes.

  4. With the paddle attachment, mix in the eggs, vanilla, and salt.

  5. Remove the paddle attachment and attach your dough hook.

  6. 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.

  7. Place your dough on a lightly floured surface, and knead the dough a couple of times wth your hands.

  8. 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.

  9. 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

  10. Once dough has double in size, turn the dough onto a lightly floured surface and roll it into a rectangle (about 20x15).

  11. In a medium bowl mix together your softened butter, sugars, and cinnamon until you form a paste.

  12. Take a spatula and smear the mixture all over the dough leaving 1/4 of the edge without the mixture.

  13. Once that is smoothed, sprinkle your toasted walnuts over top evenly.

  14. 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.

  15. Take a sharp serrated knife, cut the dough into 12 equal pieces.

  16. Line a 9x13 baking dish with parchment paper and place the rolls in the dish equally apart.

  17. Cover the unbaked rolls with a damp towl and allow them to rise for 30 minutes, or until doubled in size.

  18. Preheat your oven to 375°

  19. Once rolls rise, pour your 1/3 cup heavy cream over each of the cinnamon rolls.

  20. Bake for 15-20 minutes, or until the rolls turn a lightly golden brown.

  21. While the rolls cool for 5 minutes, mix together your cream cheese frosting.

  22. In a mixer, mix together your butter, cream cheese, vanilla, and powdered sugar.

  23. Slowly add 1 tbsp of milk at a time until you reach your desired consistency.

  24. Spread the frosting on top of the rolls and serve and ENJOY!

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