Part 2: The Heart of the Roll: The Cinnamon-Walnut Filling
While the dough rises, prepare the filling that will transform your rolls.
Filling Ingredients:
1/2 cup (113g) unsalted butter, very soft but not melted
3/4 cup (150g) packed dark brown sugar (for a deeper, molasses-like flavor)
2 1/2 tablespoons ground cinnamon
1/4 teaspoon ground nutmeg (optional, but highly recommended)
1/4 teaspoon salt (enhances all the flavors)
1 cup (120g) walnuts, roughly chopped and toasted
Filling Instructions:
Toast the Walnuts: Spread the chopped walnuts on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, until fragrant. Let them cool completely. This step is non-negotiable for maximizing their crunch and flavor.
Mix the Sugar-Spice Blend: In a medium bowl, whisk together the brown sugar, cinnamon, nutmeg, and salt until well combined and no lumps remain.
Part 3: Assembly, The Final Rise, and Baking
(This is where your beautiful rolls take shape.)
Roll It Out: Once the dough has doubled, gently punch it down to release air. On a lightly floured surface, roll it out into a 12×16 inch rectangle.
Spread and Sprinkle: Spread the very soft butter evenly over the entire surface, leaving a 1-inch border along one long edge. Generously sprinkle the cinnamon-sugar mixture over the butter, then follow with the cooled, toasted walnuts.
Roll Tightly: Starting from the long end opposite the clean border, tightly and evenly roll the dough into a log, pinching the clean edge to seal the seam.
Slice with Care: Using a sharp serrated knife, dental floss, or a bench scraper, cut the log into 12 even pieces. (Tip: For clean cuts with dental floss, slide a 12-inch piece under the roll, cross the ends over the top, and pull).
The Second Rise: Arrange the rolls in a generously buttered 9×13 inch baking dish. Cover and let them rise again for 30-45 minutes, until puffy and nearly doubled. They should be touching each other.
Bake to Golden Perfection: While the rolls rise, preheat your oven to 350°F (175°C). Bake for 22-28 minutes, or until the tops are a beautiful golden brown and the centers are cooked through.
Part 4: The Crowning Glory: Cream Cheese Frosting
Do not frost a hot pan! Let the rolls cool for at least 15-20 minutes so the frosting doesn’t instantly melt into a puddle.
Frosting Ingredients:
4 ounces (113g) full-fat brick cream cheese, softened
1/4 cup (57g) unsalted butter, softened
1 cup (120g) confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
A pinch of salt
Frosting Instructions:
In a medium bowl, use an electric mixer to beat the softened cream cheese and butter together until completely smooth and lump-free. Gradually add the sifted powdered sugar, vanilla, and salt, and beat on low speed until combined, then on medium-high until light and fluffy.
Generously slather the frosting over the warm (not hot!) rolls. Watch as it melts into the nooks and crannies, creating little pockets of creamy, tangy bliss.
Chef’s Notes & Pro-Tips for Flawless Rolls
Make-Ahead Magic: You can assemble the rolls up to the slicing stage, place them in the pan, cover tightly, and refrigerate overnight. The next morning, let them sit on the counter for an hour to finish rising, then bake as directed.
The Stickiness Factor: If your dough is too sticky when rolling, use a light dusting of flour. Too much flour will make the rolls tough, so use a light hand.
Storage: Keep leftover rolls (if you have any!) in an airtight container at room temperature for 2 days. For longer storage, freeze unfrosted rolls and warm them up in the oven, then frost fresh.
