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Tender yeast rolls filled with cinnamon, sugar, and toasted walnuts, finished with a tangy cream cheese frosting that melts into the swirls.

Soft and Airy Cinnamon-Walnut Rolls with Cream Cheese Frosting

Tender yeast rolls filled with cinnamon, sugar, and toasted walnuts, finished with a tangy cream cheese frosting that melts into the swirls.
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Ingredients Equipment Method Notes

Ingredients
  

  • Dough:
  • 7 tablespoons sugar
  • 1 teaspoon dried yeast
  • 1 cup warm milk
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • Filling:
  • ⅓ cup butter melted
  • ½ cup sugar
  • 1 tablespoon ground cinnamon
  • ½ cup crushed walnuts toasted
  • Frosting:
  • ¼ cup cream cheese softened
  • 3 tablespoons milk
  • ½ cup powdered sugar

Equipment

  • Large mixing bowl
  • Rolling Pin
  • 9x9- or 9x13-inch baking pan
  • Sharp knife or unflavored dental floss

Method
 

  1. Stir sugar and yeast with warm milk. Let stand 5 minutes until foamy. Add egg and oil.
  2. Mix in salt and flour. Knead 8–10 minutes until smooth and elastic. Cover and rise 1–2 hours, until doubled.
  3. Mix melted butter, sugar, cinnamon, and walnuts for the filling.
  4. Roll dough into a rectangle. Spread filling, leaving a border on one long edge. Roll into a log and cut into 9 pieces.
  5. Place in a greased pan, cover, and rise 20 minutes.
  6. Bake at 350°F for 20 minutes, until golden and bubbling.
  7. Beat cream cheese, powdered sugar, and milk until smooth.
  8. Frost the rolls after 5 minutes of cooling. Serve warm.

Notes

Toast walnuts at 350°F for 5–7 minutes and cool before using.
Dental floss gives the cleanest cuts.
Frost while the rolls are warm, not piping hot.
Shaped rolls can be refrigerated overnight and baked in the morning.