Walnut Cinnamon Rolls Recipes

CINNAMON-WALNUT STICKY BUNS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine mashed potatoes, sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For topping, in a small saucepan, melt butter. Stir in brown sugar, honey and cinnamon. Divide mixture among 3 greased 9-in. round baking pans, spreading evenly. Sprinkle with walnuts., For filling, in a small bowl, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll 1 portion into an 18x12-in. rectangle. Brush with 1 tablespoon melted butter to within 1/2 in. of edges; sprinkle with 1/4 cup sugar mixture., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough, butter and sugar mixture. Place 8 slices in each pan, cut side down. Cover with kitchen towels; let rise until doubled, about 30 minutes. Preheat oven to 350°., Bake 30-35 minutes or until golden brown. Immediately invert onto serving plates. Serve warm.

APPLE WALNUT CINNAMON ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Roll 1 can of crescent rolls out on a cutting board. Make one single piece of dough by rolling the dough with a rolling pin to a 9x13-inch rectangle; make sure the seams don't separate. Repeat with remaining can of crescent rolls. Set 1 dough sheet atop the other to make a double crust.
• Mix 1/2 cup white sugar, brown sugar, cinnamon, crushed walnuts, and diced apples in a bowl. Sprinkle evenly over the dough.
• Roll the dough lengthwise, so you end up with a long tube. Cut into 1-inch slices. Place the rolls into prepared dish facing up.
• Melt butter with 1 1/2 cup white sugar in a saucepan over medium-high heat. Cook and stir until sugar dissolves completely, about 5 minutes. Remove saucepan from heat and whisk citrus-flavored soda into the butter mixture; pour over cinnamon rolls.
• Bake in preheated oven until golden brown and no longer doughy in the middle, about 30 minutes. Set aside to cool slightly, 5 to 10 minutes. Flip the rolls out of the baking dish onto baking sheet and allow the sticky sauce to drip over the rolls.

CINNAMON ROLLS

Steps:

• Methods/steps.
• In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
• Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
• When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.
• To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.
• Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.
• Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.
• To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 tablespoons at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.
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QUICK CINNAMON - NUT ROLLS

Steps:

• Preheat oven to 425 degrees, lightly spray or butter the bottom of a 8" or 9" cake round cake pan.
• Rolls.
• Put all the ingredients for the topping into the pan stir together and spread evenly over the pan, set aside.
• Stir together dry ingredients, cut in the cold butter until the mixture looks like fine granules, add the milk stirring with a fork until the dough comes together into a soft dough (add a touch more milk if needed).
• Turn the dough out onto a lightly floured surface and give 10 kneads (You can refrigerate the dough for 10 minutes at this point if desired, wrap in plastic if doing so). Roll dough into a rectangle, about 16x12 inches.
• Filling.
• Brush dough with soft butter leaving a 1" border along one of the long edges. Mix together the brown sugar, cinnamon, and nuts, sprinkle over the buttered dough. Starting with the long, buttered edge closet to you, roll up jelly roll fashion, when you reach the other edge gently pinch the dough together sealing in the filling. Cut the dough into 16 slices, place them cut side down on top of the brown sugar mix in the pan, spacing slightly apart.
• Bake 25 minutes, or until nicely browned. Invert immediately ontoa serving plate and remove pan (scrape any left behind goo, onto the rolls, then go put the pan in the sink, fill it with hot water to soak), cool rolls slightly and serve.

CINNAMON ROLLS WITH WALNUTS

Steps:

• 1. Dissolve the yeast in 1 cup of WARM water. Allow to sit about 5 minutes. Stir to make sure all of the yeast is dissolved. Whenever I use yeast, I always add a little sugar to the water so I can see how fast the yeast is working.
• 2. In a large bowl, add the four cups of flour and make a hole in the center to add the yeast mixture, the yoghurt, sugar, oil and egg. Let the sticky mixture rest for 8 minutes.
• 3. Using a plastic spatula, scrape the dough out onto a floured board and kneed it until it becomes smooth. If it's too sticky, cover your hands with flour and kneed it.
• 4. Put dough in a large bowl with lightly oiled sides. I used butter, but oil will work. Cover and set in a warm place using plastic wrap to cover the top of the bowl.. Allow to rise until the dough has doubled in size.
• 5. Once the dough has risen - I waited about three hours for it to more than double - On a floured surface, knead the dough until smooth and then roll it out into a large rectangle. Generously spread the room temperature butter over the top of the rectangle of dough.
• 6. In a small bowl, mix together the cinnamon and the sugar and sprinkle evenly over the top of the buttered dough.
• 7. Sprinkle the chopped walnut pieces evenly over the sugar-cinnamon mixture. (OPTIONAL)
• 8. Beginning at the widest side, roll up as evenly and tightly as possible. Cut into rolls at 1 inch intervals with kitchen knife.
• 9. Place on a greased cookie sheet, or parchment-covered cookie sheet or baking dish. Cover and set in a warm, dry place until doubled in size.
• 10. Bake in a preheated 350 degree oven for 20-30 minutes. Remove from the oven to begin to cool. While still warm , drizzle with the glaze.
• 11. TO PREPARE THE GLAZE: In a small mixing bowl, add vanilla to the sifted confectioner's sugar. VERY SLOWLY add warm water a teaspoon at a time until the mixture gets to a consistency to allow you to drizzle it over the warm cinnamon rolls. If you get it too thin, simply add more sugar.