Soft and Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting (Primary Keyword)
There are few things that smell as comforting as a pan of warm cinnamon rolls fresh from the oven. If you’re juggling school runs, work emails, or just trying to carve out a little joy in a busy week, these Soft and Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting (Primary Keyword) are your new secret weapon. They’re tender, pillowy, loaded with cinnamon-sugar and toasted walnuts, and topped with a tangy cream cheese frosting that makes mornings — and midnight snacks — feel a little more celebratory.
I’m Anna, and along with my sister Patricia, I love turning simple pantry staples into recipes that feel like a hug. This recipe is one of those cozy wins that’s great for feeding a crowd or for savoring slowly with a cup of coffee when the house is finally quiet. If you’re curious about more fresh greens to balance the sweetness, try this bright arugula and citrus salad with goat cheese for a lovely brunch pairing.
Why You’ll Love These Soft and Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting (Primary Keyword)
- Soft, tender dough that melts in your mouth — no rock-hard centers here.
- A classic cinnamon-sugar swirl meets crunchy walnuts for texture and depth.
- Cream cheese frosting gives a silky, slightly tangy finish that’s not overly sweet.
- Great for busy mornings: dough can be made ahead, rolled, chilled, and baked the next day.
- Friendly for bakers of all levels — if you can stir and roll, you’ve got this.
Ingredients
Dough
- 1 cup whole milk, warmed to about 110°F (240 ml)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/3 cup granulated sugar (70 g)
- 1/3 cup (75 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 4 cups all-purpose flour, plus extra for dusting (about 500 g)
- 1 teaspoon salt
Filling
- 3/4 cup brown sugar, packed (150 g)
- 3 tablespoons ground cinnamon
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup chopped walnuts, toasted lightly (120 g)
Cream Cheese Frosting
- 4 oz (115 g) cream cheese, softened
- 1/4 cup (60 g) unsalted butter, softened
- 1 1/2 cups powdered sugar (180 g), sifted
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1–2 tablespoons milk or cream, to thin if needed
Equipment
- 9×13-inch baking pan
- Rolling pin
- Stand mixer with dough hook (optional but helpful)
Step-by-Step Directions
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Activate the yeast:
- Pour the warmed milk into a small bowl, stir in the yeast and a pinch of the granulated sugar. Let sit 5–7 minutes until frothy. If it doesn’t foam, don’t panic — your yeast may be old. Swap it and try again.
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Make the dough:
- In the bowl of a stand mixer (or a large mixing bowl), combine the melted butter, remaining granulated sugar, and eggs. Add the frothy yeast-milk mixture and mix until combined.
- Add 2 cups of flour and the salt, mixing on low. Gradually add the remaining flour until a soft, slightly sticky dough forms. If kneading by hand, turn onto a floured surface and knead 6–8 minutes. With a mixer, use the dough hook for 5–6 minutes.
- The dough should be smooth and elastic but not dry. Add a tablespoon of flour at a time if it’s too sticky.
-
First rise:
- Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with a damp towel or plastic wrap and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
-
Prep the filling:
- Mix the brown sugar and cinnamon in a small bowl. Spread the softened butter over the rolled-out dough (next step) and sprinkle the cinnamon-sugar evenly, then scatter the toasted walnuts on top.
-
Roll and slice:
- Punch down the dough and roll it out on a lightly floured surface into a rectangle about 16×12 inches. Spread the softened butter evenly, then sprinkle the cinnamon-sugar mixture and toasted walnuts.
- Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal. Cut into 12 even slices (use dental floss for clean cuts if you like).
- Arrange the rolls cut-side up in a greased 9×13-inch pan, leaving a little space for them to puff.
-
Second rise:
- Cover the pan loosely and let the rolls rise another 30–45 minutes until puffy. Preheat the oven to 350°F (175°C) during the last 15 minutes of rising.
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Bake:
- Bake 22–28 minutes until golden brown on top and cooked through. If the tops brown too quickly, tent with foil for the last 5–10 minutes.
-
Make the cream cheese frosting:
- While the rolls bake, beat the cream cheese and butter together until smooth. Add powdered sugar, vanilla, and a pinch of salt. Thin with milk or cream to your desired spreadable consistency.
-
Finish:
- Spread the frosting over warm rolls so it melts into the crevices, or hold off and slather it on right before serving for a cleaner look. Sprinkle extra chopped walnuts on top for garnish if you like.
Cooking Tips (Because I’ve had my fair share of kitchen mishaps)
- Warm milk should feel like a warm bath for your wrist — not scalding. Too hot and the yeast will sulk (or die).
- Toast the walnuts quickly in a dry skillet for 3–4 minutes to deepen their flavor. Watch them closely — nuts go from toasted to burned in a blink.
- Short on time? Make the dough in the evening, let it rise, roll and slice, then refrigerate the pan overnight. Bake in the morning — heaven for busy moms.
- For extra fluff, use bread flour instead of all-purpose; it gives a slightly stronger structure and springier crumb.
- Don’t over-sugar the frosting. Cream cheese brings lovely tang; leaving some of that balance is what makes these rolls feel homey rather than cloying.
A Little Kitchen Story
My sister Patricia and I perfected this version after a snowy weekend when our oven became a neighborhood beacon. We invited the neighbors over to “test” the rolls — a scientific exercise, obviously — and they disappeared faster than we could make coffee refills. Patricia swears the walnuts are the secret: they add a welcome crunch to the slow, pillowy roll. Ever since, this recipe has been our brunch party trick and a comforting way to say “I made this for you.”
Variations and Swaps
- Nut-free: Leave out the walnuts and add 1 cup of raisins or chopped apples for a fruity twist.
- Lower sugar: Reduce the brown sugar by 1/4 cup if you prefer less sweetness; the cinnamon flavor still shines.
- Maple-cream cheese frosting: Swap half the powdered sugar with 2 tablespoons maple syrup for fall vibes.
- Vegan option: Use plant-based butter, a flax egg (1 tbsp ground flax + 3 tbsp water), and vegan cream cheese to adapt.
FAQs
Q: Can I substitute butter for oil in the dough?
A: Butter adds flavor and helps the dough brown nicely. You could use light oil, but the texture and taste will change. For best results, stick with butter.
Q: How long will leftover cinnamon walnut rolls keep?
A: Store in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave for 15–20 seconds per roll to revive their softness.
Q: Can I freeze them?
A: Yes — bake or unbaked. For baked rolls, freeze cooled rolls without frosting for up to 3 months. Thaw overnight in the fridge and warm before frosting. For unbaked, flash-freeze the cut rolls on a tray, then move to a sealed bag. Bake from frozen or overnight in the fridge.
Q: I have a nut allergy. What can I use instead of walnuts?
A: Chopped apples, raisins, or seeds like pumpkin make great substitutes. For crunch without nuts, try finely diced, toasted coconut.
Q: Why did my rolls come out dense?
A: Likely under-kneading, too little rising time, or old yeast. Make sure dough is smooth and passes the “windowpane” test (stretch a tiny piece — it should thin without tearing).
Serving Ideas
- Serve warm with coffee or a latte for weekend indulgence.
- Pair with a fresh salad for a balanced brunch; see this flaky baked puff pastry with melted cheese and rosemary as another savory brunch option from our kitchen.
- These rolls also make a delightful hostess gift — wrap a few in parchment and tie with twine.
Final Thoughts
Baking is part science, part comfort, and all about connection. These Soft and Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting (Primary Keyword) are proof that a little patience (and a forgiving kitchen) can turn simple ingredients into a memory-making treat. Whether you’re feeding a crowd or treating yourself after a long week, these rolls are warm, approachable, and surprisingly do-able. Now, go preheat that oven — your kitchen is about to smell like heaven.
Conclusion
If you’d like other classic takes on fluffy cinnamon rolls or want inspiration for variations, check out this recipe for Super Soft Cinnamon Rolls with Fluffy Cream Cheese Icing and this nut-forward version, Cinnamon Rolls with Walnuts – El Mundo Eats. Both are great references to compare techniques and find the perfect texture for your morning or brunch crowd.
Meta description (150 characters)
Soft and Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting is the perfect brunch treat for busy mornings. Quick, easy, and irresistibly delicious.
Cinnamon-Walnut Rolls
Ingredients
Method
- Pour the warmed milk into a small bowl, stir in the yeast and a pinch of the granulated sugar. Let sit 5–7 minutes until frothy.
- In the bowl of a stand mixer (or a large mixing bowl), combine the melted butter, remaining granulated sugar, and eggs.
- Add the frothy yeast-milk mixture and mix until combined.
- Add 2 cups of flour and the salt, mixing on low, then gradually add the remaining flour until a soft, slightly sticky dough forms.
- If kneading by hand, turn onto a floured surface and knead for 6–8 minutes, or use the dough hook for 5–6 minutes with a mixer.
- The dough should be smooth and elastic but not dry.
- Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with a damp towel or plastic wrap and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
- Mix the brown sugar and cinnamon in a small bowl. Spread the softened butter over the rolled-out dough and sprinkle the cinnamon-sugar evenly, then scatter the toasted walnuts on top.
- Punch down the dough and roll it out on a lightly floured surface into a rectangle about 16x12 inches.
- Spread the softened butter evenly, then sprinkle the cinnamon-sugar mixture and toasted walnuts.
- Starting from the long edge, roll the dough tightly into a log, pinch the seam to seal.
- Cut into 12 even slices and arrange the rolls cut-side up in a greased 9x13-inch pan.
- Cover the pan loosely and let the rolls rise another 30–45 minutes until puffy. Preheat the oven to 350°F (175°C) during the last 15 minutes of rising.
- Bake for 22–28 minutes until golden brown on top and cooked through. If the tops brown too quickly, tent with foil for the last 5–10 minutes.
- Beat the cream cheese and butter together until smooth. Add powdered sugar, vanilla, and a pinch of salt. Thin with milk or cream to your desired spreadable consistency.
- Spread the frosting over warm rolls so it melts into the crevices, or hold off and slather it on right before serving.
- Sprinkle extra chopped walnuts on top for garnish if desired.