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Mix softened butter, brown sugar, and cinnamon in a bowl. Toast walnuts in a dry skillet for 3–4 minutes if desired. Set aside.
Roll dough into a 16×12-inch rectangle. Spread cinnamon-sugar butter evenly across the surface, then sprinkle with walnuts. Roll tightly from the long edge and slice into 12 rolls. Place in a greased 9×13-inch pan. Cover and let rise for 30–45 minutes.
Preheat oven to 350°F (175°C). Bake rolls for 22–25 minutes, until golden and cooked through. Cool slightly.
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and a splash of milk until spreadable. Frost warm rolls generously.
🍽️ Tips & Twists
- Add a pinch of nutmeg or cardamom to the filling for added warmth.
- Swap walnuts for pecans or hazelnuts for a different crunch.
- Want a make-ahead version? Assemble the rolls the night before and let them rise in the fridge. Bring to room temp before baking.
Whether you’re baking for a holiday breakfast, surprising someone with a homemade treat, or simply craving a cozy weekend project, these cinnamon-walnut rolls deliver on every level. Sweet, soft, nutty, and slathered in cream cheese frosting—they’re everything a cinnamon roll should be, and then some.
Go ahead—pull one apart. You’ve earned it.
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