Large Cinnamon Rolls With Nuts

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This cinnamon roll recipe with nuts are amazing! These large cinnamon rolls are so big and fluffy that you will need a dinner plate to hold one. My own adult son can only eat half of one of these cinnamon rolls because they are so big. My husband and I share one since they are so big.

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 to 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 cooked rolls by freezing them for another day. This cinnamon rolls with nuts recipe makes 8 rolls!

large-cinnamon-roll-on-a-dinner-plate
Large cinnamon roll on a dinner plate.



Cinnamon Rolls with Nuts Ingredients:

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  1. 4 ½ Tsp. Active Dry Yeast (2 envelopes)
  2. ½ cup Sugar
  3. ½ cup Warm Water (110-120°F) I use a food thermometer to check the water temp.
  4. 1 ½ cup Milk
  5. 2 Eggs
  6. ½ cup Butter melted
  7. 6 ½ cups All-Purpose Flour
  8. 1 Tsp. Salt



Filling



Frosting

large-cinnamon-roll-with-nuts-on-a-dinner-plate
My son enjoying a large cinnamon roll.



Cinnamon Rolls with Nuts Instructions:

  1. You will need 3 baking sheets with parchment paper and set them aside.
  2. In a small bowl, mix milk and melted butter, and set them aside.
  3. In a standing mixer bowl add 2 1/2 cups of flour, yeast, sugar, and salt, and mix together with a dough hook. (I use my  Kitchen Aid Mixer for this recipe.)
  4. Pour warm water, eggs, butter, and milk into the mixing bowl, and stir.
  5. Mix on low and add 1/2 cup of flour at a time until the dough becomes a ball.
  6. Knead dough on low 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.
  7. Remove the dough from the bowl. Sprinkle the inside of the bowl with flour and put the dough back in the bowl. Cover the bowl and set it aside in a warm place for 10 minutes so the dough can rise.
  8. In a medium bowl mix brown sugar, cinnamon, and 1 cup softened butter to make the filling for the cinnamon rolls and set them aside.
  9. On a clean counter or table shape your dough into a rectangle.
  10. Using a rolling pin, roll out your dough into a 3-foot long x 2-foot wide rectangle.
  11. Spread the cinnamon roll filling across the surface of the dough.
large-cinnamon-rolls
  1. At one of the 2-foot ends, start the roll by folding a 1/2 inch of the dough’s edge on top of the filling and continue rolling the dough until you reach the other end.
  2. Cut dough roll in half and then cut those halves in half, giving you 4 pieces.
  3. Cut each of those pieces in half. You will have 8 rolls.
  4. Place rolls on the 3 baking sheets with parchment paper evenly spaced out, 3 rolls on each.
  5. Brush the rolls with 1 cup of melted butter.
  6. Loosely cover with plastic wrap, place the pans in a warm place, and allow the rolls to rise for 60 minutes.
  7. Preheat the oven to 375°F.
  8. In a medium bowl melt butter and cream cheese, and mix together.
  9. Add in the powder sugar, lemon juice, vanilla extract, all spice, nuts, and salt. Mix together and set the frosting aside.
  10. Bake the rolls for 15 minutes, then loosely cover with foil and bake for another 10 minutes.
  11. Remove rolls from the oven and allow them to cool, before applying the frosting.
large-cinnamon-roll-on-a-pan
Large cinnamon rolls with nuts on a 9 x 13 baking sheet.

How to freeze Cinnamon Rolls with Nuts:

Once the baked rolls are done cooling, place them in a gallon-size Ziploc bag. Half of the frosting can be frozen in a smaller Ziploc bag to go with the rolls. Put the rolls and extra icing into the freezer for later use.

How to use frozen Cinnamon Nut Rolls with Nuts:

Pull rolls and extra icing from the freezer, and preheat the oven to 350°F. Arrange dethawed rolls on a baking sheet coated with nonstick cooking spray. Cover with foil and put them in the for 10 minutes. Remove rolls from the oven and allow to cool, before applying the frosting.

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.

Copycat Homemade Cinnabon Cinnamon Rolls recipe

Large Cinnamon Rolls with Nuts

Michelle – Nerdy Moms United
This cinnamon rolls recipe with nuts is amazing! These large cinnamon rolls are so big and fluffy that you will need a dinner plate to hold one. My own adult son can only eat half of one of these cinnamon rolls because they are so big. 
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 to 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 cooked rolls by freezing them for another day. This cinnamon rolls with nuts recipe makes 8 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 1 hr 10 mins
Total Time 2 hrs
Course Baking, Breakfast, Dessert
Cuisine American
Servings 8

Equipment

  • 1 Rolling Pin
  • 1 Kitchen Aid Mixer
  • 1 Pastry Brush
  • 3 Baking Sheets
  • 3 Parchment Paper Sheets

Ingredients
  

Rolls:

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

Filling:

  • 1 Cup Butter softened
  • 1 ½ Cup Brown Sugar
  • 2 Tbsp. Cinnamon
  • 1 Tsp. All Spice
  • 1 Cup Walnuts or Pecans chopped
  • 1 Cup Butter melted to brush on the rolls

Frosting:

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

Instructions
 

  • You will need 3 baking sheets with parchment paper and set them aside.
  • In a small bowl, mix milk and melted butter, and set them aside.
  • In a standing mixer bowl add 2 1/2 cups of flour, yeast, sugar, and salt, and mix together with a dough hook. (I use my Kitchen Aid Mixer for this recipe.)
  • Pour warm water, eggs, butter, and milk into the mixing bowl, and stir.
  • Mix on low and add 1/2 cup of flour at a time until the dough becomes a ball.
  • Knead dough on low 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.
  • Remove the dough from the bowl. Sprinkle the inside of the bowl with flour and put the dough back in the bowl. Cover the bowl and set it aside in a warm place for 10 minutes so the dough can rise.
  • In a medium bowl mix brown sugar, cinnamon, and 1 cup softened butter to make the filling for the cinnamon rolls and set them aside.
  • On a clean counter or table shape your dough into a rectangle.
  • Using a rolling pin, roll out your dough into a 3-foot long x 2-foot wide rectangle.
  • Spread the cinnamon roll filling across the surface of the dough.
  • At one of the 2-foot ends, start the roll by folding a 1/2 inch of the dough’s edge on top of the filling and continue rolling the dough until you reach the other end.
  • Cut dough roll in half and then cut those halves in half, giving you 4 pieces.
  • Cut each of those pieces in half. You will have 8 rolls.
  • Place rolls on the 3 baking sheets with parchment paper evenly spaced out, 3 rolls on each.
  • Brush the rolls with 1 cup of melted butter.
  • Loosely cover with plastic wrap, place the pans in a warm place, and allow the rolls to rise for 60 minutes.
  • Preheat the oven to 375°F.
  • In a medium bowl melt butter and cream cheese, and mix together.
  • Add in the powder sugar, lemon juice, vanilla extract, all spice, nuts, and salt. Mix together and set the frosting aside.
  • Bake the rolls for 15 minutes, then loosely cover with foil and bake for another 10 minutes.
  • Remove rolls from the oven and allow them to cool, before applying the frosting.

Notes

How to freeze Cinnamon Rolls with Nuts:

Once the baked rolls are done cooling, place them in a gallon-size Ziploc bag. Half of the frosting can be frozen in a smaller Ziploc bag to go with the rolls. Put the rolls and extra icing into the freezer for later use.

How to use frozen Cinnamon Nut Rolls with Nuts:

Pull rolls and extra icing from the freezer, and preheat the oven to 350°F. Arrange dethawed rolls on a baking sheet coated with nonstick cooking spray. Cover with foil and put them in the for 10 minutes. Remove rolls from the oven and allow to cool, before applying the frosting.
Keyword Cinnamon rolls, nuts
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