Cinnamon Rolls with Walnuts
Soft and fluffy rolled bread with sweet cinnamon walnuts filling with cream cheese glaze. That’s how I would describe these babies! They’re best eaten slightly warm, when all the wonderful tastes are awake!
Servings: 8 rolls
Ingredients
The Filling
- 2 tablespoon unsalted butter (30 gr), soften
- 3 tablespoon granulated sugar
- 3 tablespoon raw brown sugar
- 1 tbsp ground cinnamon
- ½ cup chopped walnuts
The Rolls
- ⅔ cup milk (150 ml), warm
- 1 teaspoon granulated sugar
- 1 ¾ teaspoon dry yeast (5 gr)
- 2 cup bread flour (260 gr)
- ½ teaspoon salt
- 2 tablespoon granulated sugar
- 1 egg yolk
- 3 tablespoon unsalted butter (50 gr), melted
- some melted butter , for brushing
The Glaze
- ⅔ cup icing sugar (80 gr), sifted
- 1 tablespoon unsalted butter (15 gr), soften
- 1 oz cream cheese (30 gr), room temperature
- 1-2 tablespoon milk
Instructions
The Filling
- In a bowl, add in all the filling ingredients. Mix well and set aside.
The Rolls
- In a bowl, add in warm milk and 1 teaspoon granulated sugar. Give it a stir. Then sprinkle in dry yeast and give it another quick stir. Leave it to get foamy, around 3-5 minutes
- In a standing mixer bowl, add in bread flour, salt, granulated sugar, egg yolk and the 3 tablespoon (50 gr) melted butter including the previously prepared yeast mixture. Mix to incorporate everything and knead for 10 minutes until the dough is smooth and elastic.
- Form the dough into a ball and place it in an oiled bowl. Coat the dough with some oil to prevent crust forming on its surface. Cover the bowl tightly with cling film. Leave the dough to rise until double in size in a warm and draft free place.
- After the dough has risen to double its size, place it on a floured working surface. Press it into a square shape, more or less. Using a rolling pin, roll the dough into a 11 inch (28 cm) square.
- Spread evenly the 2 tablespoon (30 gr) soften butter on the dough, leaving out 1 inch empty space at one end. Sprinkle the previously prepared filling on top, leaving out 1 inch empty space at one end, the same we did with the soften butter. Sprinkle chopped walnuts on top of the filling, taking care not to sprinkle them on the empty space that we left earlier.
- Gently roll the dough tightly until the end. Pinch the seam. Cut the rolled dough into 8 equal pieces. Arrange them in a 9 inch buttered round pan. Cover the pan loosely with a cling film and leave them to rise almost double in size.
- After they have risen to almost double in size, brush them generously with some melted butter. Bake at 175ºC (350ºF) in a preheated oven for 25 minutes or until golden brown and fully cooked.
- Remove them from the oven and proceed with preparing the glaze.
The Glaze
- In a bowl, add in icing sugar, butter and cream cheese. Mix everything until well combined. Add in 1-2 tablespoon of milk according to your desired consistency. Mix well.
- Drizzle the glaze on the warm walnut cinnamon rolls and enjoy!
Nutrition
Calories: 393.4kcal | Carbohydrates: 51.4g | Protein: 7.7g | Fat: 18.5g | Saturated Fat: 8.3g | Cholesterol: 57.4mg | Sodium: 185mg | Potassium: 148.6mg | Fiber: 2.6g | Sugar: 24.5g | Calcium: 65.6mg | Iron: 0.8mg
