Preparation Time
Total Time: 2 hours 20 minutes
Active Time: 30 minutes
Rise Time: 1 hour 30 minutes
Ingredients
Dough
7 Tbsp (80g) sugar
1 tsp (4g) dry yeast
1 cup (250ml) lukewarm milk
1 egg
2 Tbsp vegetable oil
4 cups (500g) flour
1 tsp (4g) salt
Filling
1/3 cup (80g) butter, softened
1/2 cup (80g) sugar
Cinnamon to taste
1/2 cup (50g) chopped walnuts (optional)
Cream Cheese Frosting
4 oz (115g) cream cheese, softened
2 Tbsp (30g) butter, softened
1/2 cup (60g) powdered sugar
1 tsp vanilla extract
Instructions
Make the Dough
1. Activate Yeast: In a small bowl, combine lukewarm milk, 1 tablespoon of the sugar, and dry yeast. Let it sit for 5-10 minutes until bubbly.
2. Mix Wet Ingredients: In a large bowl, whisk together the egg, vegetable oil, and the remaining sugar. Add the yeast mixture and stir to combine.
3. Form Dough: Gradually add the flour and salt, mixing until a dough forms. Knead on a lightly floured surface for 8-10 minutes, or until smooth and elastic.
4. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour, or until doubled in size.
Prepare the Filling
5. In a small bowl, mix the softened butter, sugar, and cinnamon.
Assemble the Rolls
6. Roll Out Dough: Punch down the risen dough and roll it out into a large rectangle (about 12×18 inches).
7. Spread Filling: Spread the cinnamon-butter mixture evenly over the dough, then sprinkle with chopped walnuts.
8. Roll and Cut: Roll the dough tightly from one long side to the other to form a log. Cut into 12 even pieces.
9. Second Rise: Arrange the rolls in a greased baking dish. Cover and let rise for 30-40 minutes, or until puffed.
Bake
10. Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.
Make the Frosting
11. In a medium bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth.
Finish
12. Let the rolls cool slightly, then spread the cream cheese frosting over the top. Serve warm and enjoy!
Tips
For extra gooey rolls, add a drizzle of heavy cream over the rolls before baking.
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. Warm slightly before serving.
