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Soft and Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting

There’s something about warm cinnamon and oozy cream cheese frosting that makes mornings feel celebratory—even if you’ve only just wrangled the kids into shoes. These Soft and Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting are exactly the kind of recipe I reach for when I want comfort, a little show-off factor, and maximum smiles with minimal drama. Whether you’re entertaining weekend guests or sneaking a pan for a cozy Sunday, this recipe hits all the right notes: tender dough, a buttery cinnamon-walnut filling, and a tangy-sweet frosting that melts into every swirl.

If you love cinnamon rolls but want the delicate crunch of nuts and a frosting that feels like a hug, you’re in the right place. And if you’re thinking, "I don’t have time for artisanal baking," keep reading — I’ve simplified the process so busy folks can get bakery-level results without living in the kitchen all day. (If you want another sweet frosting idea later, I like pairing these with the frosting trick I used in my applesauce cake post: Applesauce Cake with Cinnamon Cream Cheese Frosting — it’s a fun crossover.)

Why You’ll Love This Soft and Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting

• Soft, pillowy dough that pulls apart easily (no jaw workout needed).
• A buttery cinnamon-walnut swirl for texture and toasty flavor.
• Cream cheese frosting that’s tangy, silky, and not too sweet.
• Makes a generous batch—perfect for feeding family or bringing to brunch.
• Adaptable: swap walnuts for pecans or leave them out for nut-free guests.

Ingredients

Dough

• 1 cup whole milk, warmed to about 110°F (slightly warm to the touch)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 1/4 cup (4 tbsp) unsalted butter, melted and slightly cooled
• 1 large egg, room temperature
• 1/2 teaspoon salt
• 3 to 3 1/2 cups all-purpose flour

Filling

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup packed brown sugar (light or dark)
• 2 tablespoons ground cinnamon
• 1 cup chopped walnuts, toasted and cooled

Cream Cheese Frosting

• 4 oz cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1 to 1 1/2 cups powdered sugar (start with 1 cup, add more for desired sweetness)
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1-2 tablespoons milk, if needed to thin

Optional finishing

• A sprinkle of chopped walnuts or a light dusting of cinnamon

Step-by-step: How to Make These Cinnamon-Walnut Rolls

1. Activate the yeast

• Warm the milk to about 110°F. In a small bowl, stir together the warm milk, yeast, and a pinch of sugar. Let it sit 5–7 minutes until foamy. If it doesn’t foam, your yeast may be old—try fresh yeast rather than guessing.

2. Make the dough

• In the bowl of a stand mixer (or a large bowl if kneading by hand), combine the melted butter, sugar, egg, and salt. Add the foamy yeast mixture.
• Gradually add 3 cups of flour, mixing on low with the dough hook until the dough begins to pull away from the bowl. If it’s too sticky, add up to 1/2 cup more flour a little at a time until the dough is soft and slightly tacky.
• Knead for about 5–7 minutes in the mixer (or 8–10 minutes by hand) until smooth and elastic.

3. First rise

• Lightly oil a bowl and place the dough inside, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm spot for about 1 to 1 1/2 hours, until doubled in size.

4. Prep the filling

• While the dough rises, toast the walnuts in a dry skillet over medium heat for 4–5 minutes, stirring often, until fragrant. Cool and chop.
• In a small bowl, mix the softened butter, brown sugar, and cinnamon into a spreadable paste.

5. Roll and fill

• Punch down the risen dough and turn it out onto a lightly floured surface. Roll into a large rectangle, about 16×12 inches.
• Spread the cinnamon-brown sugar butter evenly over the dough, leaving a 1/2-inch border. Sprinkle the chopped walnuts evenly over the filling.

6. Form the rolls

• Starting from a long edge, roll the dough tightly into a log. Pinch the seam to seal.
• Using a sharp knife or dental floss, cut the log into 12 even rolls. Place rolls in a greased 9×13-inch baking pan or two smaller pans, leaving a little space between each.

7. Second rise

• Cover the pan loosely and let the rolls rise for 30–45 minutes, until puffy.

8. Bake

• Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes, until golden brown and cooked through. If the tops brown too quickly, tent with foil.

9. Make the frosting

• While the rolls finish, beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, and a pinch of salt. If the frosting is too thick, add 1 tablespoon of milk at a time to reach a spreadable consistency.

10. Frost and serve

• Let the rolls cool 5–10 minutes, then spread the cream cheese frosting over the warm rolls so it melts slightly into the swirls. Garnish with extra chopped walnuts if you like.

Practical Tips (the stuff no recipe usually includes)

• Warm milk: If you don’t have a thermometer, warm the milk until it feels like warm bath water—not hot. Too hot and you’ll kill the yeast; too cool and it won’t wake up.
• Toast your walnuts: It intensifies the flavor and avoids that raw-nut taste in the filling.
• Cutting clean rolls: Use unflavored dental floss slipped under the log and pulled up to slice—no squashed edges.
• Make-ahead: You can assemble the rolls, cover, and refrigerate overnight. Take them out in the morning to rise for 30–45 minutes then bake.
• Nut-free option: Swap walnuts for toasted seeds or omit them entirely to make this kid-friendly.
• If you’re short on time: Use a quick-rise yeast and bake after one shorter rise; the texture will still be lovely.

Personal note from the kitchen

My sister Patricia and I developed this version on an early winter morning when the house smelled like cinnamon and our toddler decided the dough was a chew toy. We learned to keep a sharp eye (and a chopstick) handy. These rolls became our secret weapon for weekend breakfasts—easy to make, hard to resist—and they’re the kind of recipe that turns weekday chaos into cozy bites. I always make a double batch if family is coming; they vanish faster than you can say "more frosting."

Frequently Asked Questions

Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use the same amount (2 1/4 teaspoons). With instant yeast you can mix it straight into the dry ingredients, but you can still proof it in warm milk if you like the reassurance of a foamy start.

Q: How long do leftovers keep?
A: Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave for 10–15 seconds or in a 300°F oven until warm.

Q: Can I freeze the rolls?
A: Absolutely. Freeze unbaked rolls after slicing (arranged on a baking sheet, then transferred to a freezer bag) for up to 2 months. Thaw, let rise, then bake. You can also freeze fully baked rolls; thaw and reheat.

Q: Any substitutions for walnuts?
A: Pecans are a natural swap; almonds or hazelnuts also work. For nut-free households, try sunflower seeds or extra cinnamon-sugar.

Q: How do I make them dairy-free?
A: Use a dairy-free milk (almond, oat) warmed the same way, vegan butter, and a dairy-free cream cheese alternative for the frosting.

Want more savory-sweet inspiration for a weekend spread? I sometimes balance these sticky rolls with an easy, crowd-pleasing mains like my honey-pepper chicken and creamy macaroni—try it next time you’re making brunch to feed a crowd: Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni & Cheese.

Serving and presentation ideas

• For brunch: Serve warm with coffee and fresh fruit. Add a light dusting of powdered sugar for a pretty finish.
• For gifting: Pack a few cooled rolls in a parchment-lined box with a small container of extra frosting on the side.
• For a crowd: Double the recipe and bake in two pans. Keep one pan warm in a low oven (200°F) covered with foil.

Conclusion

If you crave tender, bakery-style cinnamon rolls with a satisfying nutty crunch, these Soft and Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting will become a go-to. For more variations and inspiration, check out the classic take on fluffy cinnamon swirls at Super Soft Cinnamon Rolls with Fluffy Cream Cheese Icing — Smor and a nut-forward version at Cinnamon Rolls with Walnuts – El Mundo Eats. Give them a try this weekend—the house will smell like holiday mornings, and you’ll get all the glory for surprisingly little effort.

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Soft and Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting is the perfect weekend treat for busy cooks. Easy, delicious, and irresistibly tender—try it!