Soft and Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting

Here’s a soft, fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting recipe—pillowy rolls, gooey centers, crunchy walnuts, and a rich tangy frosting. Perfect for weekends or holidays.

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🍥 Soft & Fluffy Cinnamon-Walnut Rolls

Dough Ingredients

• 1 cup warm milk (110°F / 43°C)
• 2¼ tsp active dry yeast (1 packet)
• ½ cup granulated sugar
• ⅓ cup unsalted butter, melted
• 2 large eggs, room temperature
• 1 tsp salt
• 4½–5 cups all-purpose flour

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Filling Ingredients

• ½ cup unsalted butter, softened
• 1 cup brown sugar
• 2 tbsp ground cinnamon
• 1 cup chopped walnuts

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Cream Cheese Frosting

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1½–2 cups powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp milk or cream

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Instructions

Make the Dough

1. In a bowl, combine warm milk and yeast. Let sit 5–10 minutes until foamy.
2. Add sugar, melted butter, eggs, and salt. Mix well.
3. Gradually add flour until a soft dough forms.
4. Knead 8–10 minutes (by hand or mixer) until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise 1–1½ hours, until doubled.

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Prepare & Assemble

6. Roll dough into a 16×12-inch rectangle.
7. Spread softened butter evenly over dough.
8. Mix brown sugar and cinnamon; sprinkle evenly.
9. Scatter walnuts over the filling.
10. Roll tightly from the long side and cut into 12 rolls.
11. Place rolls in a greased 9×13 pan.
12. Cover and let rise 30–45 minutes until puffy.

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Bake

13. Preheat oven to 350°F (175°C).
14. Bake 22–26 minutes until lightly golden.

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Make Frosting

15. Beat cream cheese and butter until smooth.
16. Add powdered sugar, vanilla, and milk until creamy.

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Finish

17. Spread frosting over warm rolls so it melts into the swirls.

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Pro Tips for Ultra-Soft Rolls

• Don’t over-flour the dough—it should be slightly sticky.
• Warm milk, not hot, keeps yeast alive.
• Frost while warm for gooey rolls; cool for thicker frosting.

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Variations

• Maple-Walnut: Add 2 tbsp maple syrup to frosting.
• Extra gooey: Pour ½ cup warm heavy cream over rolls before baking.
• Overnight rolls: Refrigerate after shaping, bake next morning.

If you’d like, I can also give you a no-knead version, bread-machine recipe, or small-batch (6-roll) option 🍥🌰