Soft and Fluffy Cinnamon-Walnut Rolls with Cream Cheese Frosting

Warm, tender rolls swirled with a rich cinnamon-brown sugar filling, studded with toasted walnuts, and finished with a silky cream cheese glaze—these homemade breakfast treats are like a bakery’s best kept secret, now in your kitchen. With a light, biscuit-like texture and deep spiced sweetness, they’re perfect for holidays, weekend brunches, or anytime you want to fill the house with the scent of comfort.

Why You’ll Love This Recipe

This isn’t just another cinnamon roll—it’s elevated comfort food. Instead of yeast, these rolls use baking powder for a quicker rise and a soft, fluffy texture that pulls apart like a dream. The filling is generously spiced with cinnamon and packed with buttery brown sugar and crunchy toasted walnuts. And the final drizzle of tangy-sweet cream cheese frosting? That’s what turns “good” into “I need the recipe.”

Perfect for:

Holiday mornings (Christmas, Easter, Mother’s Day)

Brunch gatherings

Meal prep (reheats beautifully)

Gifting in decorative tins or baskets

🌰 "I made these for my sister’s birthday breakfast," said one home cook. "She said they were worth waking up early for!" 

Ingredients

For the Soft Roll Dough

3 cups (360g) all-purpose flour, spooned & leveled

¼ cup (50g) granulated sugar

2 tbsp baking powder (not baking soda)

1 tsp salt

⅓ cup (75g) unsalted butter, softened

1 large egg, room temperature

1½ cups (360ml) milk, room temperature

For the Cinnamon-Walnut Filling

¾ cup (1½ sticks / 170g) unsalted butter, softened

2 cups (400g) packed brown sugar

4–5 tbsp ground cinnamon (use 5 for extra spice!)

1 cup (100g) chopped walnuts, toasted (see tip below)

For the Cream Cheese Frosting

8 oz (225g) cream cheese, softened

¼ cup (½ stick / 56g) unsalted butter, softened

2 cups (240g) powdered sugar, sifted

1 tsp pure vanilla extract

1–2 tbsp milk or cream, as needed for drizzling consistency

Step-by-Step Instructions

1. Prepare the Dough

In a large bowl:

Whisk together flour, sugar, baking powder, and salt.

Use a pastry cutter or fork to cut in softened butter until mixture resembles coarse crumbs.

In a separate bowl:

Whisk egg and milk until smooth.

Gradually add wet ingredients to dry, stirring with a wooden spoon until a soft, shaggy dough forms. Knead gently in the bowl 3–4 times to bring it together.

✅ Don’t overwork —this keeps the rolls tender. 

2. Roll Out the Dough

On a lightly floured surface:

Turn out dough and roll into a 12x9-inch rectangle, about ¼ inch thick.

Rotate dough occasionally to prevent sticking.

3. Add the Filling

Spread ¾ cup softened butter evenly over the dough, leaving a ½-inch border on one long edge (to seal).

In a small bowl, mix brown sugar and cinnamon. Sprinkle evenly over butter.

Sprinkle toasted chopped walnuts over the top.

4. Roll Up the Dough

Starting from the long side with no border:

Tightly roll the dough into a log, pinching the seam at the end to seal.

Place seam-side down on a cutting board.

5. Slice into Rolls

Using a sharp serrated knife:

Cut the log into 12 equal pieces (~1.5 inches each).

✅ Pro Tip: Dip knife in hot water and wipe clean between cuts for clean slices. 

6. Proof & Bake

Place rolls in a greased 9x13-inch baking dish, cut side up, spaced slightly apart.

Cover with a clean kitchen towel and let rise in a warm place 30 minutes (they’ll puff up slightly).

While rising:

Preheat oven to 375°F (190°C).

Bake 25–30 minutes, until golden brown and cooked through.

A toothpick inserted into the center should come out clean.

7. Make the Frosting & Serve

While rolls bake:

Beat cream cheese and butter until smooth.

Gradually beat in powdered sugar, vanilla, and 1 tbsp milk. Add more milk if needed for drizzling consistency.

Let rolls cool 5–10 minutes, then drizzle generously with frosting while still warm.

Serve warm!

You Must Know

Toast the walnuts —spread on a tray and bake at 350°F for 6–8 mins until fragrant. Deepens flavor!

Use room-temp ingredients —cold egg or milk can make dough dense.

Don’t skip the rise —it creates air pockets for fluffiness.

Frost while warm —melts slightly for that bakery-style drip.

Tastes even better the next day —store covered and reheat.

Storage Tips

Store in an airtight container at room temperature for up to 2 days, or refrigerate for 4 days.

Reheat in microwave (15 sec) or toaster oven (5 mins at 325°F).

Freeze unfrosted rolls: Cool completely, wrap tightly, freeze up to 3 months. Thaw and reheat before frosting.

Ingredient Substitutions

Walnuts

Pecans, almonds, or omit

For allergies or preference

Milk

Oat, almond, or soy milk

Dairy-free option

Cream cheese

Neufchâtel or dairy-free alternative

Slight texture change

Baking powder

Not recommended to substitute

Key leavening agent

Brown sugar

Coconut sugar (in filling only)

Less moist, but works

Serving Suggestions

Serve on a platter with extra frosting on the side.

Pair with coffee, chai, or apple cider.

Great for potlucks—bring the whole pan!

Double the batch and gift one to a neighbor.

Cultural Context

Inspired by Southern tea cakes and Midwestern cinnamon buns, this recipe blends old-fashioned warmth with modern ease. Found at church breakfasts, family reunions, and holiday tables alike, it honors tradition while embracing convenience—because great flavor shouldn’t require all night in the kitchen.

Pro Tips

Double the recipe? Yes—perfect for crowds. Use two pans or divide between two dishes.

Want more spice? Add ¼ tsp nutmeg or cloves to the filling.

Make ahead: Assemble rolls, cover, and refrigerate overnight. Let sit 15 mins, then bake as directed (+3–5 mins).

Label your dish: People will ask for the recipe.

Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use yeast instead of baking powder?

A: Not in this recipe—it’s designed as a quick biscuit-style roll. Try a yeast cinnamon roll recipe for that version.

Q: Why did my rolls turn out dense?

A: Likely overmixed or cold ingredients. Mix gently and use room-temp egg and milk.

Q: Is this gluten-free?

A: Only if using certified GF flour blend. Results may vary.

Q: Can I make them without nuts?

A: Absolutely! They’re delicious plain or with raisins or chocolate chips.

Q: Can I air fry them?

A: Yes! Cook 1–2 rolls at a time at 350°F for 8–10 mins, watching closely.

Allergy Information

Contains: dairy (butter, milk, cream cheese), eggs, tree nuts (walnuts), wheat.

Gluten-free option: Use certified GF flour.

Nut-free: Omit walnuts or replace with seeds.

Always check labels—especially on pre-made ingredients and frostings.

Nutrition Facts (Per Roll – Approximate)

Based on 12 servings

Calories: 380

Fat: 18g

Saturated Fat: 10g

Carbohydrates: 50g

Fiber: 2g

Sugar: 28g

Protein: 6g

Sodium: 320mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice. 

These rolls don’t whisper. They emerge golden from the oven, sweet and inviting, saying everything a great breakfast should: “Pull me apart. Share me… maybe.” That’s how the best ones begin—not with silence, but with spice, swirl, and someone who says, “Let’s make it unforgettable.”