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Cinnamon Rolls with Nut

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This cinnamon rolls with nuts recipe is amazing! I was playing around in my kitchen one day and thought it would be awesome to make cinnamon rolls, but not just any cinnamon rolls. This time I was going add chopped nuts in the center with the cinnamon and sugar. It was no surprise that the whole family loved this new baking creation.

My family is always looking forward to a long weekend or a holiday morning to eat my regular cinnamon rolls. My family enjoys this new cinnamon nut rolls recipe just as much as the original cinnamon recipe posted here. You can even save the extra uncooked rolls by freezing them for another day. This cinnamon rolls with nuts recipe makes 12 rolls!

cinnamon rolls with nuts



Ingredients:

Cinnamon Rolls with Nuts

2 ¼ Tsp. Active Dry Yeast
½ cup Sugar
1 cup Warm Water (110-120°F) I use a food thermometer to check the water temp.
¼ cup Milk
1 Tsp. Lemon Juice
2 Eggs
6 Tbsp. Butter softened
5 cups All-Purpose Flour
2 Tsp. Salt



Filling

½ cup Butter softened
1 ½ cups Brown Sugar
2 Tbsp. Cinnamon
1 Tsp. All Spice
1 cup chopped Walnuts or Pecans
1 Tsp. Cornstarch



Frosting

4 Oz. Cream Cheese softened
¼ cup Butter
1 cup Powdered Sugar
½ Tbsp. Lemon Juice
½ Tsp. Salt
1 Tsp. Vanilla Extract



Instructions:

1) In a small bowl, mix milk and lemon juice, and set aside for 10 minutes.

2) Pour warm water and sugar into the mixing bowl of a stand mixer fitted with a dough hook, and stir. Add yeast and allow the yeast to bloom for 5-10 minutes. (I use my Kitchen Aid Mixer for this recipe.)

3) Once the yeast mixture is nice and foamy, add milk mixture, salt, and eggs to the bowl and add softened butter.

4) Mix on low and add one cup of flour at a time until dough becomes a ball.

5) Knead dough on medium-high for 5 minutes. If needed, add more flour a tablespoon at a time, the dough should be tacky when you pull it out of the mixer, not sticky.

6) Turn dough out onto the countertop. Knead a few turns, shape dough into a ball.

7) Add 1 Tbsp. of melted butter to a bowl and place dough into the bowl. Flip the dough over and cover loosely with plastic wrap, drape a damp kitchen towel over the bowl.

8) Set bowl in a warm place in your kitchen. Allow dough to rise for 60 minutes.

9) In a bowl mix brown sugar, cinnamon, all spice, and cornstarch to make the filling and set aside. The butter you will use in step 10.



10) Flour table surface and knead the dough a few turns, then using a rolling pin, roll out into an 18” tall x 24” wide rectangle.
Homemade Cinnamon Rolls
11) Spread softened butter around dough leaving the bottom 1” border uncoated.
Homemade Cinnamon Rolls
12) Sprinkle filling and chopped nuts over the buttered dough, leaving the bottom 1” uncoated.
Homemade Cinnamon Rolls
13) Use your rolling pin to gently press the nuts and sugar mixture into the dough.
Homemade Cinnamon Rolls
14) Starting at the top, tightly roll the dough towards you, using the last 1” of dough to seal the roll with water.
Homemade Cinnamon Rolls
15) Cut dough roll in half and then cut those halves in half, giving you 4 pieces. Cut each of those pieces into 1/3rd. You will have 12 pieces.
Homemade Cinnamon Rolls
16) Place rolls on 2 baking sheets with parchment paper evenly spaced out, 2 rows of 3 rolls on each. Make sure to put the end pieces upside down.
Homemade Cinnamon Rolls
17) Loosely cover with plastic wrap and drape a towel over pans. Set pans in a warm place and allow rolls to rise another 60 minutes.
Homemade Cinnamon Rolls
18) Mix the frosting ingredient in a bowl and set aside.
Homemade Cinnamon Rolls
19 ) Preheat oven 350°F. Bake the rolls for 20 minutes until golden brown and cooked through. Halfway through baking time rotate the pans. Remove rolls from oven and allow to cool, before applying the frosting.



How to freeze Cinnamon Rolls with Nuts:

Once the rolls are done rising, place the baking sheet of rolls you want to save in the freezer. Make sure the baking sheets are sitting flat and nothing will fall on the rolls. Half of the frosting can be frozen is a small ziplock bag to go with the rolls.

Wait two hours before removing the rolls from the freezer. Transfer the rolls to a large ziplock and remove excess air from the bag. Put the rolls back into the freezer for later use.



To use frozen Cinnamon Nut Rolls with Nuts:

Arrange frozen rolls 2 rows of 3 on the baking sheets coated with nonstick cooking spray. Cover with plastic wrap and thaw in the refrigerator overnight with the frosting bag. Preheat oven 350°F.

Bake the rolls for 20 minutes until golden brown and cooked through. Halfway through baking time rotate the pans. Remove rolls from oven and allow to cool, before applying the frosting.

Copycat Homemade Cinnabon Cinnamon Rolls recipe

Cinnamon Rolls with Nut

This cinnamon rolls with nuts recipe is amazing! I was playing around in my kitchen one day and thought it would be awesome to make cinnamon rolls, but not just any cinnamon rolls. This time I was going add chopped nuts in the center with the cinnamon and sugar. It was no surprise that the whole family loved this new baking creation.
My family is always looking forward to a long weekend or a holiday morning to eat my regular cinnamon rolls. My family enjoys this new cinnamon nut rolls recipe just as much as the original cinnamon recipe. You can even save the extra uncooked rolls by freezing them for another day. This cinnamon rolls with nuts recipe makes 12 rolls!
Print Recipe Pin Recipe
Course Baking, Breakfast, Dessert
Cuisine American
Keyword Cinnamon rolls, nuts
Prep Time 30 mins
Cook Time 20 mins
Dough Rising Time 2 hrs
Total Time 2 hrs 50 mins
Course Baking, Breakfast, Dessert
Cuisine American
Servings 12

Equipment

  • Rolling Pin
  • Kitchen Aid Mixer
  • Food Thermometer

Ingredients
  

Rolls:

  • 2 ¼ Tsp. Dry Active Yeast
  • ½ Cup Sugar
  • 1 Cup Water warm (100-120F) I use a food thermometer to check water temp.
  • ¼ Cup Milk
  • 1 Tsp. Lemon Juice
  • 2 Eggs
  • 6 Tbsp. Butter
  • 5 Cups All-Purpose Flour
  • 2 Tsp. Salt

Filling:

  • ½ Cup Butter
  • 1 ½ Cup Brown Sugar
  • 2 Tbsp. Cinnamon
  • 1 Tsp. All Spice
  • 1 Cup Walnuts or Pecans chopped
  • 1 Tsp. Cornstarch

Frosting:

  • 4 oz. Cream Cheese
  • ¼ Cup Butter
  • 1 Cup Powdered Sugar
  • ½ Tbsp. Lemon Juice
  • ½ Tsp. Salt
  • 1 Tsp. Vanilla Extract

Instructions
 

  • In a small bowl, mix milk and lemon juice, and set aside for 10 minutes.
  • Pour warm water and sugar into the mixing bowl of a stand mixer fitted with a dough hook, and stir. Add yeast and allow the yeast to bloom for 5-10 minutes. (I use my Kitchen Aid Mixer for this recipe.)
  • Once the yeast mixture is nice and foamy, add milk mixture, salt, and eggs to the bowl and add softened butter.
  • Mix on low and add one cup of flour at a time until dough becomes a ball.
  • Knead dough on medium-high for 5 minutes. If needed, add more flour a tablespoon at a time, the dough should be tacky when you pull it out of the mixer, not sticky.
  • Turn dough out onto the countertop. Knead a few turns, shape dough into a ball.
  • Add 1 Tbsp. of melted butter to a bowl and place dough into the bowl. Flip the dough over and cover loosely with plastic wrap, drape a damp kitchen towel over the bowl.
  • Set bowl in a warm place in your kitchen. Allow dough to rise for 60 minutes.
  • In a bowl mix brown sugar, cinnamon, all spice, and cornstarch to make the filling and set aside. The butter you will use in step 10.
  • Flour table surface and knead the dough a few turns, then using a rolling pin, roll out into an 18” tall x 24” wide rectangle.
  • Spread softened butter around dough leaving the bottom 1” border uncoated.
  • Sprinkle filling and chopped nuts over the buttered dough, leaving the bottom 1” uncoated.
  • Use your rolling pin to gently press the nuts and sugar mixture into the dough.
  • Starting at the top, tightly roll the dough towards you, using the last 1” of dough to seal the roll with water.
  • Cut dough roll in half and then cut those halves in half, giving you 4 pieces. Cut each of those pieces into 1/3rd. You will have 12 pieces.
  • Place rolls on 2 baking sheets with parchment paper evenly spaced out, 2 rows of 3 rolls on each. Make sure to put the end pieces upside down.
  • Loosely cover with plastic wrap and drape a towel over pans. Set pans in a warm place and allow rolls to rise another 60 minutes.
  • Mix the frosting ingredient in a bowl and set aside.
  • Preheat oven 350°F. Bake the rolls for 20 minutes until golden brown and cooked through. Halfway through baking time rotate the pans. Remove rolls from oven and allow to cool, before applying the frosting.

Notes

How to freeze Cinnamon Rolls with Nuts:

Once the rolls are done rising, place the baking sheet of rolls you want to save in the freezer. Make sure the baking sheets are sitting flat and nothing will fall on the rolls. Half of the frosting can be frozen is a small ziplock bag to go with the rolls.
Wait two hours before removing the rolls from the freezer. Transfer the rolls to a large ziplock and remove excess air from the bag. Put the rolls back into the freezer for later use.

To use frozen Cinnamon Nut Rolls with Nuts:

Arrange frozen rolls 2 rows of 3 on the baking sheets coated with nonstick cooking spray. Cover with plastic wrap and thaw in the refrigerator overnight with the frosting bag. Preheat oven 350°F.
Bake the rolls for 20 minutes until golden brown and cooked through. Halfway through baking time rotate the pans. Remove rolls from oven and allow to cool, before applying the frosting.
Keyword Cinnamon rolls, nuts
cinnamon rolls with nuts

I make a commission from purchases made through links in my posts, at no extra cost to you. Read my disclosure for more information.

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