Soft and Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting
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) flour
1 tsp (4g) salt
For the Filling:
1/2 cup (100g) brown sugar
2 tsp ground cinnamon
1/2 cup (120g) finely chopped walnuts
4 Tbsp (60g) unsalted butter, softened
For the Cream Cheese Frosting:
4 oz (115g) cream cheese, softened
2 Tbsp (30g) unsalted butter, softened
1 cup (120g) powdered sugar
1/2 tsp vanilla extract
1-2 Tbsp milk (to adjust consistency)
DIRECTIONS:
1. Make the Dough:
In a small bowl, dissolve the dry yeast and sugar in lukewarm milk. Let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the yeast mixture, egg, vegetable oil, and salt.
Gradually add the flour, mixing until a soft dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
2. Prepare the Filling:
In a small bowl, mix the brown sugar, ground cinnamon, and chopped walnuts.
Set aside the softened butter.
3. Roll Out and Fill the Dough:
Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 12×18 inches).
Spread the softened butter evenly over the dough.
Sprinkle the cinnamon-sugar mixture evenly over the butter, followed by the chopped walnuts.
4. Roll and Cut the Rolls:
Starting from the long edge, roll the dough tightly into a log.
Cut the log into 12 equal pieces using a sharp knife or dental floss.
5. Arrange and Rise:
Place the rolls in a greased 9×13-inch baking dish or round pan, leaving a little space between each roll.
Cover with a kitchen towel and let rise for another 30-45 minutes, until they puff up …
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