Publisher Photo
Publisher Photo
I've made batches of these rolls to give to the mail carrier for Christmas, to our church music minister for his birthday and for any number of people who needed a pick-me up. Thick cream cheese frosting is the fast finishing touch.
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 20 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1/4 cup butter or margarine, melted
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon salt
  • 4-1/2 cups all-purpose flour
  • FILLING:
  • 1 cup chopped walnuts or black walnuts
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter or margarine, melted
  • FROSTING:
  • 6 tablespoons butter or margarine, softened
  • 1 package (3 ounces) cream cheese, softened
  • 3-1/2 cups confectioners' sugar
  • 1-1/2 teaspoons milk
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or black walnuts

Directions

In a mixing bowl, dissolve yeast in water. Beat in the milk, butter, sugar, egg and salt until smooth. Gradually add flour. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
For filling, combine walnuts, sugar and cinnamon; set aside. Punch dough down. Turn onto a lightly floured surface. Roll into an 18-in. x 12-in. rectangle; brush with butter. Sprinkle nut mixture to within 1/2 in of edges.
Roll up, jelly-roll style, starting with a long side. Cut into 12 rolls. Place rolls, cut side up, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool slightly.
For frosting, beat butter and cream cheese until smooth. Add confectioners' sugar, milk and vanilla; mix well. Stir in walnuts. Frost rolls. Yield: 1 dozen.
Originally published as Nutty Cinnamon Rolls in Country Woman Christmas Annual 2000, p19

Nutritional Facts

1 each: 630 calories, 26g fat (11g saturated fat), 64mg cholesterol, 370mg sodium, 91g carbohydrate (51g sugars, 2g fiber), 11g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1/4 cup butter or margarine, melted
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon salt
  • 4-1/2 cups all-purpose flour
  • FILLING:
  • 1 cup chopped walnuts or black walnuts
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter or margarine, melted
  • FROSTING:
  • 6 tablespoons butter or margarine, softened
  • 1 package (3 ounces) cream cheese, softened
  • 3-1/2 cups confectioners' sugar
  • 1-1/2 teaspoons milk
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or black walnuts
  1. In a mixing bowl, dissolve yeast in water. Beat in the milk, butter, sugar, egg and salt until smooth. Gradually add flour. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  2. For filling, combine walnuts, sugar and cinnamon; set aside. Punch dough down. Turn onto a lightly floured surface. Roll into an 18-in. x 12-in. rectangle; brush with butter. Sprinkle nut mixture to within 1/2 in of edges.
  3. Roll up, jelly-roll style, starting with a long side. Cut into 12 rolls. Place rolls, cut side up, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool slightly.
  4. For frosting, beat butter and cream cheese until smooth. Add confectioners' sugar, milk and vanilla; mix well. Stir in walnuts. Frost rolls. Yield: 1 dozen.
Originally published as Nutty Cinnamon Rolls in Country Woman Christmas Annual 2000, p19

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