These tender, airy cinnamon-walnut rolls are swirled with a buttery cinnamon filling and finished with a rich cream cheese frosting. Perfectly soft and lightly sweet, they make an irresistible breakfast treat or cozy afternoon bake.
Why You’ll Love This Recipe
These rolls rise beautifully, bake to a soft golden finish, and deliver the perfect balance of warm cinnamon and crunchy walnuts. The dough is easy to handle, the filling is simple, and the frosting adds a luscious, creamy touch. Whether you’re baking for a special occasion or treating yourself, this recipe guarantees bakery-style results at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
7 Tbsp (80g) sugar
1 tsp (4g) dry yeast
1 cup (250ml) lukewarm milk
1 egg
2 Tbsp vegetable oil
4 cups (500g) all-purpose flour
1 tsp (4g) salt
For the filling:
1/3 cup (80g) butter, softened
1/2 cup (80g) sugar
1 1/2–2 tsp cinnamon
1/2 cup (60g) chopped walnuts
For the cream cheese frosting:
4 oz (115g) cream cheese, softened
2 Tbsp butter, softened
1/2 tsp vanilla extract
3/4 cup (90g) powdered sugar
1–2 Tbsp milk
Directions
In a large bowl, whisk together the sugar, yeast, and lukewarm milk. Allow the mixture to sit for 5–10 minutes until foamy.
Add the egg and vegetable oil, mixing well until combined.
Gradually incorporate the flour and salt until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
Place the dough into a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
In a separate bowl, stir together the softened butter, sugar, and cinnamon until smooth. Mix in the chopped walnuts.
Punch down the risen dough and roll it into a 12×16-inch (30×40 cm) rectangle.
Spread the cinnamon-walnut filling evenly over the dough.
Roll the dough tightly from the long side to form a log. Slice into 12 equal rolls.
Arrange the rolls in a greased baking dish, cover, and let rise again for 30–40 minutes until puffy.
Preheat the oven to 350°F (180°C). Bake the rolls for 20–25 minutes, or until golden brown.
Let the rolls cool slightly.
For the frosting, beat the cream cheese and butter until smooth. Add vanilla and powdered sugar, then mix until creamy. Add milk gradually to reach a spreadable consistency.
Spread the frosting over the warm rolls and serve.
Servings and timing
Makes 12 cinnamon-walnut rolls.
Total time: 2 hours 20 minutes
Active time: 30 minutes
Rise time: 1 hour 30 minutes
Bake time: 20–25 minutes
Variations
Use cardamom instead of cinnamon for a warm, aromatic twist.
Add a handful of raisins to the filling for extra sweetness.
Replace walnuts with pecans or almonds for a different crunch.
Drizzle with a simple sugar glaze instead of cream cheese frosting for a lighter finish.
Storage/Reheating
Store the rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave for a few seconds to restore their soft, fresh-baked texture.
You may also freeze the shaped but unbaked rolls for up to 2 months. Thaw overnight in the refrigerator, allow to rise, then bake as directed.
FAQs
How do I know if my yeast is activated?
The mixture should look foamy on top after 5–10 minutes.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise and continue the next day.
What can I use instead of walnuts?
You may use almonds, pecans, or omit the nuts entirely.
Why is my dough too sticky?
Add a small amount of flour gradually until the dough becomes workable.
Can I freeze baked cinnamon rolls?
Yes, freeze them unfrosted; thaw and warm before frosting.
How do I make the rolls softer?
Ensure the dough is well-kneaded and not over-floured, and don’t overbake.
Can I use whole-wheat flour?
Use half whole-wheat and half all-purpose flour to maintain softness.
Why didn’t my rolls rise?
The yeast may be inactive, the milk may have been too hot, or the room too cold.
Can I add chocolate chips?
Yes, sprinkle mini chocolate chips over the filling before rolling.
Can I double the recipe?
Yes, but use two baking dishes and monitor baking time closely.
Conclusion
These soft and fluffy cinnamon-walnut rolls deliver bakery-quality flavor with simple, reliable steps. Rich filling, tender dough, and creamy frosting come together to create an irresistible treat perfect for any occasion. Enjoy them warm and fresh for the ultimate comfort bake.
These soft and fluffy cinnamon-walnut rolls are swirled with a rich cinnamon filling, studded with crunchy walnuts, and topped with luscious cream cheese frosting. A comforting, bakery-style treat perfect for breakfast, brunch, or cozy gatherings.
Ingredients
For the Dough:
7 Tbsp (80g) sugar
1 tsp (4g) dry yeast
1 cup (250ml) lukewarm milk
1 egg
2 Tbsp vegetable oil
4 cups (500g) all-purpose flour
1 tsp (4g) salt
For the Filling:
1/3 cup (80g) softened butter
1/2 cup (80g) sugar
1 1/2–2 tsp cinnamon
1/2 cup (60g) chopped walnuts
For the Cream Cheese Frosting:
4 oz (115g) cream cheese, softened
2 Tbsp butter, softened
1/2 tsp vanilla extract
3/4 cup (90g) powdered sugar
1–2 Tbsp milk
Instructions
Whisk sugar, yeast, and lukewarm milk in a bowl. Let sit 5–10 minutes until foamy.
Mix in egg and oil, then gradually add flour and salt. Knead 8–10 minutes until smooth.
Place in a greased bowl, cover, and let rise for 1 hour until doubled in size.
For the filling, mix butter, sugar, cinnamon, and walnuts.
Punch down dough and roll into a 12×16-inch rectangle. Spread filling evenly.
Roll tightly into a log. Slice into 12 rolls and place in greased baking dish.
Cover and rise 30–40 minutes until puffy. Preheat oven to 350°F (180°C).
Bake 20–25 minutes until golden. Cool slightly.
For the frosting, beat cream cheese and butter until smooth. Add vanilla, powdered sugar, and milk. Mix until creamy.
Spread frosting over warm rolls. Serve and enjoy!
Notes
Ensure yeast is active by checking for foam after proofing.
Use warm—not hot—milk to avoid killing the yeast.
Add raisins or chocolate chips to the filling for variation.
Freeze unbaked rolls for easy prep-ahead baking.
Do not overbake—watch for golden edges and soft centers.
