Walnut Cinnamon Rolls Recipe

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Who wouldn't love these ooey-gooey rolls from Jill Defries of Windom, Minnesota? They're fast to assemble using frozen bread dough, and they get their great flavor from cinnamon, brown sugar and chopped walnuts.
TOTAL TIME: Prep: 20 min. + rising Bake: 25 min.
MAKES:20 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 25 min.
MAKES: 20 servings


  • 1 loaf (1 pound) frozen bread dough, thawed
  • 2 tablespoons butter, melted
  • 2/3 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1/2 cup heavy whipping cream
  • 2/3 cup confectioners' sugar
  • 1 tablespoon milk

Nutritional Facts

1 each: 156 calories, 6g fat (2g saturated fat), 11mg cholesterol, 143mg sodium, 23g carbohydrate (12g sugars, 1g fiber), 3g protein.


  1. Roll dough into a 20-in. x 6-in. rectangle. Brush with butter. Combine the brown sugar, walnuts and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side. Cut into 20 slices, 1 in. thick. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes.
  2. Drizzle with cream. Bake at 350° for 25-30 minutes or until golden brown. Invert onto a serving platter. In a small bowl, combine the confectioners' sugar and milk; drizzle over rolls. Serve warm. Yield: 20 rolls.
Originally published as Walnut Cinnamon Rolls in Quick Cooking November/December 2002, p65

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kutedymples User ID: 7675396 220936
Reviewed Feb. 19, 2015

"This is the second recipe I seen that uses cream poured over the top before baking, what is the reason for this? In my 40 years of making cinnamon rolls until about an hour ago I've never heard of it."

cindy mckinnon User ID: 2391917 53132
Reviewed May. 14, 2013

"This is an easy recipe to make. I used Rhodes bread dough and used chopped pecans instead of the walnuts. I made this at our family get together and it went over very well. Succulent and moist~~ not dry. Making another 2 batches today!"

juicyfruit007 User ID: 1404522 40370
Reviewed May. 27, 2011

"These are easy and good. I did think they needed to be rolled out a bit wider than 6" to be able to coil them up very easily. My husband says they were the best I've made and were better than the canned kind (his highest praise)."

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