Soft and airy cinnamon walnut rolls with cream cheese frosting: a delicious classic you’ll gladly get out of bed for.
3. Shape the rolls
- Turn the risen dough over onto a floured surface.
- Roll it out into a large rectangle of approximately 40 by 30 centimeters.
- Spread the softened butter over the dough.
- Sprinkle it with cinnamon sugar, followed by the walnuts.
- Roll up tightly from the long side into a roll.
- Cut into 12-15 equal rolls.
4. Second Rising
- Place the rolls in a greased baking dish, leaving some space between them so they can expand.
- Cover the dough and let it rise for 30-45 minutes, until fluffy.
5. The ground
- Preheat the oven to 175 °C (350 °F).
- Bake the rolls for 22-28 minutes, until they are light golden brown but still soft.
How do you make cream cheese frosting?
- Beat the cream cheese and butter until smooth and fluffy.
- Add vanilla and powdered sugar and beat again.
- Add milk, one tablespoon at a time, until you reach a silky smooth consistency.
De finishing touch
Brush the warm rolls with glaze so that it melts into the spirals. Serve immediately and enjoy the combination of warm spices, buttery dough, and rich glaze.
Tips for perfect sushi rolls, every time
- Use warm, but not hot liquids: hot milk can kill the yeast; keep the temperature around 40-43 °C (105-110 °F).
- Soft dough = airy rolls: A slightly sticky dough gives the best texture.
- Use butter at room temperature for the filling: cold butter tears the dough; melted butter can leak out.
- Toast the walnuts: this improves the flavor as the natural oils are released.
- Do not bake for too long: The trick for soft rolls is to take them out of the oven as soon as the top is light golden brown.
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