INGREDIENTS:
For the Dough:
3 and a half cups all-purpose flour
One package of two-tsp active dry yeast
One cup of warm whole milk
1/4 cup of powdered sugar
One teaspoon of salt
¼ cup melted unsalted butter
One big egg, at room temperature
1/4 teaspoon vanilla extract
Regarding the Filling:
¾ cup of packed brown sugar
2 tbsp ground cinnamon
½ cup softened unsalted butter
1 cup chopped walnuts (toasted if preferred)
For the frosting made with cream cheese:
4 ounces of softened cream cheese
¼ cup softened unsalted butter
1 ½ cups of sugar powder
One teaspoon vanilla extract
Two tablespoons of heavy cream, adjusted for consistency
INSTRUCTIONS:
Make the Dough: To activate the yeast, combine it with warm milk in a small basin. Give the mixture five to ten minutes to settle before froth.
In a large basin, sift the flour, sugar, and salt together thoroughly.Add the egg, vanilla extract, and melted butter to the yeast mixture. Stir to form a dough.
Until the dough is smooth and elastic, knead it for five to seven minutes on a floured surface.
After transferring the dough to a basin that has been greased, covering it with a moist cloth, and letting it rise and double in size, let it sit in a warm place for one to two hours.
Get the Filling Ready:
In a small bowl that is separate, mix together the cinnamon and brown sugar.
On a surface dusted with flour, flatten the rising dough into a about 12-by-18-inch rectangle.
After evenly covering the dough with softened butter, scatter the cinnamon-sugar mixture on top. Next, distribute the chopped walnuts evenly over the surface.
Slice and Roll:
Starting from the long side, carefully roll the dough into a log. To seal the seam, pinch it.
Cut the log into 12 equal rolls using a sharp knife or dental floss.
Put the rolls in a baking dish that has been oiled. For 30 to 45 minutes, cover and allow to rise.
Preheat the oven to 350°F, or 175°C, for baking.
Bake for 20 to 25 minutes, or until the rolls are cooked through and golden. Take out and allow to cool somewhat.
Get the cream cheese frosting ready.
Cream cheese and butter that have softened should be beaten until smooth and creamy.
Add the powdered sugar gradually and stir in the heavy cream and vanilla essence until the required consistency is reached.
Serve the heated rolls right away after generously frosting them.
Tips for Serving and Storing:
Serving suggestion: For optimal flavor and texture, serve these cinnamon-walnut rolls warm. You might have them with a glass of milk, tea, or coffee.
Storage: To ensure freshness for a maximum of two days, store any leftovers at room temperature in an airtight container. To keep them soft, reheat them slightly before serving if you plan to keep them in the refrigerator for up to a week.
Freezing: Prior to baking, these rolls can be frozen. Slice them, then put them in a baking dish, cover with plastic wrap, and store in the freezer. Thaw in the refrigerator overnight before baking, and allow them to rise for approximately one hour.
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