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Nutty Cinnamon Rolls


  • 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, room temperature
  • 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 2% 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, 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.

Nutrition 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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