Warm, buttery, and packed with cinnamon-sugar and crunchy walnuts — these homemade rolls are bakery-style soft and perfect for breakfast or dessert.
Dough Ingredients:
- 1 cup (240ml) warm milk (not hot)
- 2 ¼ tsp (7g) active dry yeast
- ¼ cup (50g) sugar
- 1 large egg
- ¼ cup (60g) melted butter
- 3 cups (375g) all-purpose flour
- 1 tsp (4g) salt
Filling:
- 1/3 cup (80g) softened butter
- 1/2 cup (80g) sugar
- Cinnamon to taste (about 1–2 tbsp)
- ¾ cup chopped walnuts
Cream Cheese Frosting:
- 4 oz (115g) cream cheese, softened
- 2 tbsp butter, softened
- 1 cup (120g) powdered sugar
- ½ tsp vanilla extract
- 1–2 tbsp milk (to adjust consistency)
Instructions
Activate the Yeast
In a bowl, combine warm milk and yeast. Let sit 5–10 minutes until foamy. Stir in sugar, egg, and melted butter.
Make the Dough
Add flour and salt. Mix until a soft dough forms. Knead for 8–10 minutes (by hand or mixer) until smooth and elastic.
Place in a greased bowl, cover, and let rise for 1–1½ hours until doubled in size.
Prepare the Filling
Mix sugar and cinnamon together. Set aside.
Roll dough into a large rectangle (about 9×14 inches).
Spread softened butter evenly over the surface.
Sprinkle cinnamon-sugar mixture evenly.
Top with chopped walnuts.
Roll & Slice
Roll tightly from the long side into a log.
Slice into 9–12 rolls.
Place in a greased baking dish.
Cover and let rise again for 30–45 minutes.
Bake
Preheat oven to 180°C (350°F).
Bake 20–25 minutes, until golden brown.
Make Frosting
Beat cream cheese and butter until smooth.
Add powdered sugar and vanilla.
Add milk gradually until creamy and spreadable.
Spread over warm rolls.
Tip: For extra soft rolls, pour 2–3 tablespoons warm cream over the rolls right before baking.