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Nutty Cinnamon Rolls Recipe

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.
TOTAL TIME: Prep: 35 min. + rising Bake: 20 min. YIELD:12 servings


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


  • 1. In a 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 18x12-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 13x9-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.

Nutritional Facts

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

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