Walnut Cinnamon Rolls

12 servings


40 minutes

active time

2 hours 37 minutes

total time


1 cup Milk (warm 110°F)

1/2 cup Unsalted butter (melted and slightly cooled)

2 Large eggs (room temperature and slightly beaten)

2 1/4 tsp Fast rise yeast (1 packet)

1 1/2 tsp Salt

1/3 cup White granulated sugar

4 1/2 cups All-purpose flour (sifted. may need an extra 1/8-1/2 cup of flour)

1/2 cup Unsalted butter (melted)

1 cup Brown sugar (packed light or dark)

2 TBSP Ground cinnamon

1 cup Diamond of California Sweet Maple Snack Walnuts (crushed very finely)

1/2 cup Heavy cream (room temperature)

4 oz Cream cheese (room temperature)

4 TBSP Unsalted butter (room temperature)

1 1/2 cup Powdered sugar (sifted)

1/4 cup Maple syrup (real maple syrup)

1/2 tsp Pure vanilla extract

1 TBSP Milk

Diamond of California Sweet Maple Snack Walnuts (chopped for decoration)




Using a stand mixer with a dough hook, mix the yeast, sugar, salt, and eggs together. In a separate large bowl, sift the flour. Set aside.


Melt the butter, and allow to cool while you heat the milk. Heat milk in a microwave safe bowl in the microwave for 1 minute. Use a thermometer to make sure it is around 110°F. Too hot milk can kill the yeast. If too hot, let it cool until right temperature. Pour milk and butter in the mixing bowl and mix until combined.


Add in all of the flour. Mix on low until a dough forms, then switch to medium. Knead dough for 5 minutes. Halfway through, check to see if the dough is sticky. The dough should be slightly tacky. If too sticky, add 1/8 cup flour to dough at a time. Let it mix thoroughly before adding more if it is too sticky still.

Spray a large mixing bowl with non-stick spray. Place dough in the bowl and cover with a dish towel. Let it rise for 1 hour until doubled in size.



When the dough is almost done rising, prepare the filling. In a small bowl, combine the brown sugar and cinnamon. Use a blender/ food processor to ground up the sweet maple nuts until the size of a pea. Melt the butter in the microwave, then allow to cool slightly.


Place dough on a lightly floured surface. Use a rolling pin to roll into 15X24 inch rectangle. Spread all melted butter over the dough. Spread using a pastry brush.


Sprinkle the brown sugar/cinnamon mixture over the butter. Use your hands to spread it evenly throughout the entire dough. Sprinkle the crushed maple nuts on top. Roll dough from the bottom very tightly to get the most swirls in the roll.


Measure out 12 rolls evenly using a ruler. Cut the rolls using a knife, pastry cutter, or unscented floss. If using a knife or pastry cutter, make sure to form rolls back into a circle if they get squished.

Spray a 9X13 inch pan with baking non-stick spray. Place rolls in the pan and cover with a dish towel. Let it rise for 35 minutes. Preheat oven to 375°F

Pour heavy cream in the holes between the rolls. Bake for 20-25 minutes. The rolls are done baking when they are lightly golden brown on top. The heavy cream will keep the bottom of the rolls moist as it bakes. Place pan on a cooling rack

Maple Cream Cheese Icing


As cinnamon rolls start to cool, start the icing. In a small bowl, use a hand mixer and beat the cream cheese for on medium for 1 minute. Add in the butter and beat for another minute. In a separate bowl, sift the powdered sugar.


Add in the sifted powdered sugar. Mix on low until combined. Turn to medium-high and beat for 1 minute until smooth. Add vanilla, maple syrup, and milk. Mix on low until combined.

Spread icing on top of the cinnamon rolls by using a spoon. Chop up the sweet maple nuts. Top the cinnamon rolls with the extra nuts. Serve immediately.


Serving Size



533 kcal

Total Fat

27 g

Saturated Fat

17 g

Unsaturated Fat


Trans Fat



77 mg


344 mg

Total Carbohydrate

82 g

Dietary Fiber

2 g

Total Sugars

29 g


7 g

12 servings


40 minutes

active time

2 hours 37 minutes

total time
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