cinnamon-walnut rolls with cream cheese frosting.

Soft, fluffy cinnamon rolls filled with buttery cinnamon sugar and crunchy walnuts, topped with rich, creamy cream cheese frosting. Perfect for breakfast, tea time or a special treat.

Preparation: 25 minutes Rising time: 1½–2 hours Baking time: 20–25 minutes Makes: 9–12 rolls

Ingredients

For the dough

• 3 cups all-purpose flour (375 g)

• 2¼ tsp instant yeast (7 g)

• ¼ cup sugar (50 g)

• ¾ cup warm milk (180 ml)

• 1 egg, at room temperature

• ¼ cup butter, melted (55 g)

• ½ tsp salt

For the cinnamon-walnut filling

• ⅓ cup brown sugar (70 g)

• 2 tbsp ground cinnamon

• ¼ cup softened butter (55 g)

• ¾ cup chopped walnuts (75 g)

For the cream cheese frosting

• 115 g cream cheese, softened

• 3 tbsp butter, softened

• ¾ cup icing sugar (90 g)

• ½ tsp vanilla essence

• 1–2 tbsp milk, if needed

Instructions

Step 1: Prepare the dough

1. Combine the warm milk, yeast and sugar in a bowl. If using active dry yeast, let it stand for 5–10 minutes until foamy.

2. Add the egg, melted butter and salt.

3. Gradually mix in the flour until a soft dough forms.

4. Knead for 8–10 minutes by hand, or 5–7 minutes in a stand mixer, until smooth and elastic.

5. Place the dough in a lightly greased bowl, cover and let rise in a warm place for 60–90 minutes, or until doubled in size.

Step 2: Make the filling

Mix the brown sugar and cinnamon in a small bowl. Keep the softened butter and chopped walnuts ready.

Step 3: Roll and fill

1. Place the risen dough on a lightly floured surface.

2. Roll into a rectangle approximately 40 × 30 cm.

3. Spread the softened butter evenly over the dough.

4. Sprinkle the cinnamon-sugar mixture over the butter.

5. Scatter the chopped walnuts evenly across the surface.

Step 4: Shape the rolls

1. Starting from the long edge, roll the dough into a tight log.

2. Cut into 9–12 equal rolls using a sharp knife or unflavoured dental floss.

3. Arrange in a greased baking dish, leaving a little space between each roll.

4. Cover and allow to rise for another 30–45 minutes until puffy.

Step 5: Bake

1. Preheat the oven to 180°C.

2. Bake for 20–25 minutes until the rolls are golden brown and cooked through.

3. If the tops brown too quickly, cover loosely with foil for the remaining baking time.

4. Let the rolls cool for 5–10 minutes before frosting.

Step 6: Prepare the cream cheese frosting

1. Beat the softened cream cheese and butter until smooth.

2. Add the icing sugar and vanilla essence.

3. Beat until creamy and fluffy.

4. Add 1–2 tablespoons of milk if you prefer a thinner consistency.

5. Spread the frosting over the warm rolls so it melts slightly into the cinnamon layers.

Tips for bakery-style cinnamon rolls

• For extra softness: Avoid adding too much flour; the dough should be soft and slightly tacky.

• For richer flavour: Replace 2 tablespoons of milk with cream.

• For extra crunch: Toast the walnuts lightly before adding them to the filling.

• For gooey centres: Avoid overbaking the rolls.

• For make-ahead preparation: Assemble the rolls, cover and refrigerate overnight. The next day, let them stand at room temperature until puffy before baking.

Serving suggestion: Serve warm with coffee, tea or a glass of milk. Store leftover frosted rolls in the refrigerator for up to 4 days and reheat briefly before serving.