These Cinnamon Rolls with Walnuts from scratch are fluffy, gooey, and absolutely delicious. The dough is soft and tender, filled with brown sugar, cinnamon, and crushed walnuts, then topped with a creamy glaze. This homemade cinnamon roll recipe is perfect for a weekend breakfast, brunch, or as a special treat for any celebration or occasion. This cinnamon roll recipe includes a few easy glaze flavors to top the warm and sweet rolls.
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Don’t be intimidated by the idea of making cinnamon rolls from scratch. This sweet, fluffy cinnamon roll recipe is surprisingly easy to make and requires simple ingredients. Plus, they only take under 2 hours to bake, so you can enjoy them warm and fresh out of the oven in no time.
The soft texture of these rolls is the ultimate homemade treat, with a filling made of brown sugar, cinnamon, and walnuts creating a delicious swirl. As they bake, they fill your home with warm, cozy smells. I love making this recipe for every special occasion, especially on Christmas morning.
Whether shared with family, served as a weekend treat, or simply satisfying a craving for something sweet, these beautiful cinnamon rolls are the perfect choice. So, grab your rolling pin, roll up your sleeves, and let’s make a batch of these delicious cinnamon rolls with walnuts!
INGREDIENTS IN CINNAMON ROLLS WITH WALNUTS
At the bottom of the page, you’ll find a printable recipe with all the measurements and instructions for making these cinnamon rolls.
DOUGH:
- Milk – Whole milk is ideal for this recipe.
- Sugar – You need white granulated sugar in the dough, both to sweeten the cinnamon rolls and to help activate the yeast. Brown sugar is in the filling.
- Yeast – In this recipe I’m using a Fresh Yeast, also known as cake yeast (because it is pressed into a cake or block) or compressed yeast; It enhances baked goods with a subtle yeast, flowery aroma that dry yeast does not. It might respond a bit quicker than active dry yeast, but the difference is minimal. You can also use quick rise or instant yeast in this recipe, to help the cinnamon rolls rise faster (always read the instructions on the back of the packet to see how you should add the yeast to the recipe).
- Flour – You can use all-purpose flour and bread flour. Either work. Bread flour will help the rolls have a fluffier chewy but sturdier texture (bread flour, which has a higher protein level to help lighten the cinnamon roll texture) With all-purpose flour, the rolls may be softer.
- Eggs
- Salt – Flavor.
- Unsalted butter– I prefer to use unsalted butter but salted is great too. You’ll need it for the dough, filling and glaze.
CINNAMON ROLL FILLING:
Homemade filling with 4 ingredients: Butter, brown sugar, cinnamon, and crushed walnuts. You can soften the butter and mix the sugar and cinnamon with it to spread over the rolled-out dough and sprinkle with crushed walnuts. Or you can simply spread on the butter, then sprinkle the brown sugar, cinnamon, and crushed walnuts over the top. Either way works.
CREAM CHEESE GLAZE:
- Cream cheese– At room temperature. I always use Philadelphia Cream Cheese (use full fat cream cheese).
- Butter– Unsalted butter. You’ll want to make sure this is softened.
- Powdered Sugar- This is also know as icing sugar or confectioner’s sugar (make sure to sift this to avoid a gritty glaze).
- Milk
Here’s a Pro Tip cutting the cinnamon rolls: Use dental floss! It makes such a perfect cut without squishing the dough.
HOW TO MAKE CINNAMON ROLLS WITH WALNUTS
- To start, you need to activate the yeast so that the cinnamon rolls rise. In a small bowl, combine yeast, sugar, and flour. In a microwave-safe bowl, microwave the milk for 30 seconds until warm. Pour warmed milk over the yeast, sugar, and flour mixture and use a silicone spatula to stir to dissolve the yeast. Now, let the mixture sit for 10-15 minutes to activate.
- When the yeast is activated, you can begin the dough. In a bowl of a stand mixer, combine flour, sugar, melted warm butter, eggs, and salt; add yeast mixture. Place the bowl on the mixer fitted with the dough hook attachment. Mix on low speed until soft and pliable, and work the dough until it pulls away from the sides completely.
- Transfer the dough to a lightly floured surface and knead the dough into a large ball, using your hands dusted lightly with flour. Put the dough ball in a large oiled bowl, cover it, and let it rise in a warm place for about 1 hour to 1 1/2 hours, or until doubled in size.
- When the dough is almost done rising, prepare the filling. In a small bowl, combine the cane sugar and cinnamon. Use a blender/food processor to grind up the walnuts. Melt the butter in the microwave, then allow to cool slightly. Then grease a 9 x 13-inch baking dish with cooking spray or butter and line with parchment paper.
HOW TO ROLL THE CINNAMON ROLLS
- After the dough has doubled in size, remove it from the bowl onto a lightly floured surface and divide it in half. Roll one half of the dough out into a thin rectangular shape (keep the other half covered with plastic wrap). Using a pastry brush, spread softened butter over dough. Use your hands to sprinkle a brown sugar, cinnamon, and ground walnut mixture over the buttered dough. Starting at a long end, roll up the dough like a jellyroll, sealing the bottom edge down by pinching the dough together. Cut off about an inch off the ends of the dough, as the ends won’t be as full of cinnamon sugar as we’d want it to be.
- Measure out 6 rolls evenly using a ruler. Cut the rolls using a sharp knife or unscented floss. Pull up the ends of the floss and loop them together as though you were going to tie a knot. Tightly pull the floss until it slices through the dough. Now follow the exact same steps with the other half of the dough (a total 12 equal rolls).
- Place the rolls in a greased, parchment-covered baking dish. The rolls will get bigger when they rise, so you want to make sure you leave room for them to expand. Cover the pan with plastic wrap and a warm towel and place it in a warm place to rise. Let the cinnamon rolls rise until doubled in size. This will take about 30-35 minutes. While the rolls are rising, preheat your oven to 350° F to get it ready for baking.
BAKING CINNAMON ROLLS WITH WALNUTS
After 30 minutes, remove the towel and plastic wrap, and use a clean pastry brush to lightly coat the rolls with the whisked 1 egg with 1 teaspoon of water. Bake the rolls in the preheated oven for about 20-25 minutes or until the tops are golden brown and the centers are soft, but not gooey. Every oven is different, so check at 20 minutes.
MAKE THE CREAM CHEESE GLAZE. While cinnamon rolls are baking, mix together all of the glaze ingredients in a medium mixing bowl until smooth and lump-free.
FINISH THE ROLLS. Once the rolls are baked, remove them from the oven and allow them to cool slightly. Spread cream cheese glaze over the cinnamon and serve immediately.
TIPS FOR MAKING THE BEST CINNAMON ROLLS WITH WALNUTS
- Make sure that all ingredients are at room temperature.
- Don’t overheat your milk. Milk should be between 105-110 degrees F. Anything hotter is likely to kill the yeast, which means the cinnamon rolls will not rise. You’ll also want to warm the butter so it is soft and mixes in easily. But, again, the butter should not be over 110 F.
- Don’t add more flour than you need. You can add a little more flour to bring the dough into a kneadable consistency, but adding too much will give you dense, dry rolls.
- Allow the dough to rise in a warm place and cover it lightly with kitchen towel.
- This dough rises twice. Once right after kneading and then again after you roll the cinnamon rolls.
- Use the correct size pan. This recipe makes 12 rolls, which fit in a 9 x 13-inch pan. If the pan is too small, they’ll be overcrowded.
- Sift the powdered sugar. To prevent a grainy glaze, make sure you sift the powdered sugar.
FLAVOR VARIATIONS ON THE CREAM CHEESE GLAZE
Here are a few ways you can switch up the flavor of the cream cheese glaze for your cinnamon rolls:
- Orange Cream Cheese Glaze: Add some freshly squeezed orange juice and zest to the cream cheese glaze for a bright and citrusy twist.
- Maple Cream Cheese Glaze: Swap out some of the powdered sugar for maple syrup and add a dash of cinnamon for a cozy fall flavor.
- Coffee Cream Cheese Glaze: Dissolve a tablespoon of instant coffee granules in a tablespoon of hot water, then mix it into the cream cheese glaze for a subtle coffee flavor.
TOOLS YOU’LL NEED TO MAKE CINNAMON ROLLS FROM SCRATCH
Here are some helpful kitchen tools to make preparing this cinnamon roll recipe easier and more successful:
- Stand mixer – You’ll want to use a stand mixer with a dough hook to easily knead the dough before rolling it out.
- Rolling Pin – A rolling pin is great for rolling out the dough to the perfect thickness.
- Parchment paper.
- Serrated Knife – A serrated knife makes it easier to cut the cinnamon rolls after rolling up the dough. You can also use dental floss for a clean cut.
- 9 x 13-inch baking pan.
FAQ
Why does the dough need two rises?
- The first rise is for the yeast to activate with the gluten. This will help create a soft dough. The second rise is to help the dough after you messed with it while you rolled it. Let the dough rise again for 30 minutes. Don’t skip that second rise.
Can I double the recipe?
- Yes, just remember to use a larger baking pan.
How do I rewarm my cinnamon roll?
- To reheat the rolls, simply pop your cinnamon roll in the microwave for 20 seconds or in a 350°F oven for 10 minutes to heat.
Can I substitute brown sugar with cane sugar?
- Yes, You can use equal parts cane sugar. Both sugars have the same sweetening properties.
STORING TIPS
Cinnamon rolls are best enjoyed fresh out of the oven with their warm, gooey texture. But if you have leftovers, you can keep them fresh for a few days.
You can store your freshly baked cinnamon rolls covered at room temperature for 1-2 hours, then place them in a sealed container and store them in the fridge for up to 4 days. When you’re ready to enjoy them, simply reheat them in the microwave or oven until they’re warm and gooey again. While they may not be quite as fresh as when they first came out of the oven, they’ll still make for a tasty and satisfying treat.
HOW TO FREEZE CINNAMON ROLLS
To freeze your cinnamon rolls, wrap them tightly or store them in an airtight container. You can even freeze them individually for a quick and easy treat. And don’t worry about the cream cheese frosting—that can be frozen too, either on the buns or in a separate container. Just be sure to thaw it before reheating your cinnamon rolls.
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KEEP IN TOUCH!
I hope you enjoy these Cinnamon Rolls with Walnuts as much as I do! If you make it, I’d love to hear how it turns out. Comment on the post if you have questions, other ideas for the recipe, or if you just enjoyed reading—I’d be happy to see your feedback! ❤️
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Happy Baking ! -A
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*Nutritional information is automatically generated and should be considered as an estimate.
This post was originally published in April 2022, republished in December 2024.
CINNAMON ROLLS WITH WALNUTS
Ingredients
- 40 g fresh yeast 16 g active dry yeast
- 250 ml whole milk lukewarm (to proof the yeast)
- 2 teaspoons white granulated sugar
- 2 teaspoons all-purchased flour sifted
Cinnamon Roll Dough:
- 600 g all-purpose flour plus more for dusting
- 100 g white granulated sugar
- 2 large eggs room temperature (beaten)
- 125 g unsalted butter softened
- ⅓ teaspoon salt
Cinnamon Roll Filling:
- 80 g unsalted butter melted
- 10 tablespoons light or dark brown sugar
- 3 teaspoons ground cinnamon
- 1/2 cup walnuts chopped in a processor
Egg wash:
- 1 egg
- 1 teaspoon water
Cinnamon Roll Glaze:
- 4 oz cream cheese soften to room temperature
- 2 tablespoons unsalted butter softened
- 2/3 cup powdered sugar sifted
- 1-2 tablespoons milk
Instructions
Cinnamon Roll Dough:
- In a small bowl, combine yeast, 2 tsp sugar, 2 tsp flour. In a microwave safe bowl, microwave the milk for 30-35 seconds. The milk should be warm but not hot. If it is too hot, make sure to let it cool before adding to the yeast to prevent killing the yeast.
- Pour warmed milk over the yeast, sugar and flour mixture and use a silicone spatula to stir to dissolve the yeast. Let it sit for 10-15 minutes to activate. The yeast will be foamy.
- In the bowl of a stand mixer, combine the remaining flour, sugar, melted warm butter, eggs, and a pinch of salt. Add the yeast mixture to the bowl. Place the bowl on the mixer fitted with the dough-hook attachment and knead the dough on low speed until it becomes soft and pliable. Continue kneading until the dough pulls away from the sides of the bowl completely (don’t add more flour).
- Transfer the dough to a lightly floured surface and knead it into a large ball, using your hands dusted lightly with flour. Place the dough ball in a well-oiled bowl (the dough will be very soft). Cover with plastic wrap and a warm towel, then place in a warm spot. Let the dough rise for about 1 hour to 1 1/2 hours, or until it has doubled in size. The time may vary depending on the humidity and temperature in your home.
Cinnamon Roll Filling:
- When the dough is nearly finished rising, prepare the filling. In a small bowl, combine the cane sugar and cinnamon, and stir them together. Set aside.
- Use a blender or food processor to grind the walnuts. Melt the butter in the microwave and let it cool slightly.
Baking the Cinnamon Rolls:
- Butter a 9 x 13-inch baking pan and line with parchment paper; set aside.
- Once the dough has doubled in size, remove it from the bowl and place it on a lightly floured surface. Divide it in half. Using a flour-dusted rolling pin, roll one half of the dough into a thin rectangle, about 12 x 16 inches (keep the other half covered with plastic wrap).
- Using a pastry brush, spread softened butter over the dough, leaving a 1/4-inch margin at the far side. Then, use your hands to sprinkle the brown sugar, cinnamon, and ground walnut mixture over the buttered dough.
- Starting at one long end, roll up the dough like a jelly roll, sealing the bottom edge by pinching the dough together. Cut off about an inch from each end, as the ends won’t have as much cinnamon sugar filling.
- Measure out 6 evenly spaced rolls using a ruler. Cut the rolls with a sharp knife or unscented floss. To use floss, pull the ends up and loop them together as if tying a knot. Then, tightly pull the floss to slice through the dough. Repeat the same steps with the other half of the dough, making a total of 12 equal rolls.
- Place the rolls (swirl side up) in a greased, parchment-lined baking dish. Cover them loosely with cling film or a clean dishcloth and let them rise for another 30-35 minutes. In the meantime, preheat your oven to 350°F.
- After 30 minutes, prepare your egg wash by whisking 1 egg with 1 teaspoon of water until no streaks of egg white remain. Then, brush the egg wash over the rolls.
- Bake the rolls in the preheated oven for about 20–25 minutes, or until the tops are golden brown and the centers are soft but not gooey. Since every oven is different, check at 20 minutes to ensure they don’t overbake. Allow them to cool slightly, for 5-10 minutes.
Cream Cheese Glaze:
- Make the glaze by combining cream cheese, butter, powdered sugar, and milk, then mix until smooth and lump-free. Spread it over the cinnamon rolls and serve immediately. Enjoy!
Notes
- In this recipe I’m using a Fresh Yeast, also known as cake yeast (because it is pressed into a cake or block) or compressed yeast. It enhances baked goods with a subtle yeast, flowery aroma that dry yeast does not. It might respond a bit quicker than active dry yeast, but the difference is minimal.
- The dough need 2 rises. This is very important. The first rise is for yeast to activate with the gluten. This will help create a soft dough. The second rise is to help the dough after you messed with it while you rolled it. The cinnamon rolls will grow a lot if you let the dough rise again for 30 minutes.