Ingredients
Dough
3/4 cup warm milk (about 110°F / 43°C)
1 packet (2 1/4 tsp) active dry yeast
1/3 cup granulated sugar
2 large eggs, room temperature
1/3 cup unsalted butter, melted
4 cups all-purpose flour (or bread flour)
1 tsp salt
Cinnamon-Nut Filling
1/3 cup unsalted butter, softened to room temperature
1 cup brown sugar, packed
2 1/2 tbsp ground cinnamon
1/2 cup finely chopped walnuts or pecans (optional, as seen in the image)
Cream Cheese Frosting (Optional)
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla extract
Instructions
1. Activate Yeast: In a large bowl, combine warm milk, yeast, and 1 tablespoon of the granulated sugar. Let sit for 5–10 minutes until frothy.
2. Make Dough: Whisk in the remaining sugar, eggs, and melted butter. Add flour and salt, stirring until a dough forms. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
3. First Rise: Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
4. Roll & Fill: Punch down the dough and roll it out on a floured surface into a large rectangle (roughly 12×18 inches). Spread the softened butter over the dough, then evenly sprinkle the brown sugar, cinnamon, and chopped nuts.
5. Roll & Cut: Tightly roll the dough into a long log starting from the long edge (as shown in the top photo). Cut into 9 to 12 equal rolls using unflavored dental floss or a sharp serrated knife.
6. Second Rise: Place rolls cut-side up in a greased 9×13-inch baking dish. Cover and let rise for 30–45 minutes until puffy (as shown in the bottom photo).
7. Bake: Preheat oven to 350°F (175°C). Bake for 22–28 minutes until light golden brown on top.
8. Frost: Beat frosting ingredients together until fluffy. Spread over warm rolls immediately after baking.