Cinnamon Rolls with Pecans and Walnuts Share on Pinterest

Cinnamon Rolls with Pecans and Walnuts

  • 2.5-3 hours
  • 20 ingredients
  • Walnuts & Pecans
  • Moderate
  • servings


  • Dough Ingredients
  • 2-1/2 tsp instant dry yeast
  • 1 cup warm milk (this is for the yeast to please use the temperature that the yeast calls for)
  • 1/3 cup butter (melted)
  • 2 large organic eggs (must be at room temperature)
  • 4-1/2 cups unbleached all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp salt
  • Filling Ingredients
  • 1/2 cup butter (melted)
  • 1 cup light brown sugar
  • 2 tbsp cinnamon
  • 1/2 cup heavy whipping cream
  • Topping Ingredients
  • 1/2 cup Diamond of California® Chopped Walnuts
  • 1/2 cup Diamond of California® Chopped Pecans
  • 1/2 cup butter (melted)
  • 3/4 cup light brown sugar
  • 2 tbsp light corn syrup
  • Frosting Ingredients
  • 8 ounces cream cheese (softened)
  • 1/3 cup butter (softed)
  • 2 cups powdered sugar (sifted)
  • 1/2 tbsp maple extract

The Steps

Make the dough: In a standing mixer let the warm milk and yeast and let sit for a minute.

Slowly add the eggs, butter, salt and sugar.

Slowly add the flour and mix for about 30 seconds (barely combined). After the mixture is combined let the dough rest for 5 minutes.

Scrape the dough off the blade and swap it with a dough hook.

On medium speed, beat the dough for 5 minutes.

Remove the dough and put it In a greased bowl.

Make sure the bowl is in a warm place and let the dough rise for 30-35 minutes.

Make the filling: In another bowl, combine the butter, sugar, and cinnamon, mixing until well combined. Set aside.

Preheat the oven to 375 degrees.

Rolling out the dough: On a clean surface sprinkle a good amount of flour on the surface, enough to roll out a 12×15”.

Roll out the dough to roughly 12×15”. Make sure that it’s evenly rolled out.

Spread the cinnamon filling over the surface.

Roll the dough up tightly making sure you start rolling with the long side.

Cut into 12 slices and place in a greased 9×13 baking pan.*

Cover and allow the rolls to rise in a warm space for 20 minutes.

Warm up the heavy cream until warm to the touch.

Pour the warmed cream over the top of the rolls.

Make the topping: Combine nuts, melted butter, brown sugar, and corn syrup

Add the topping to the cinnamon rolls.

Bake for 40 minutes, or until lightly golden brown and the rolls are cooked through.

Cool the rolls on a rack.

Make the frosting: Beat the cream cheese and butter together.

Beat in the extract and sifted powdered sugar.

Glaze the rolls and enjoy!

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