To make these fluffy and buttery cinnamon rolls, first measure all the ingredients needed.
Then place 3/4 cup milk into a small saucepan over medium heat until bubbles appear.
Add 1/4 cup of softened butter.
Stir until the butter has melted. Set aside the mixture to cool until it is LUKEWARM.
Place 2 1/4 cups all-purpose flour into a large mixing bowl.
Add 1/4 cup of sugar.
Followed by 1/2 teaspoon salt.
And 1 1/2 teaspoon instant yeast.
Stir the dry ingredients well.
Then add 1/4 cup of water.
Followed by 1 egg.
And the LUKEWARM milk mixture.
Stir the mixture well.
Then stir in another 1/2 cup of all-purpose flour.
Stir until mixture is well combined.
Then add an additional 1/2 cup of all-purpose flour.
Stir until dough begins to pull together into a ball.
Then turn it out onto a lightly floured board.
Knead until the dough is smooth, about 5 minutes.
Then place the dough into a mixing bowl.
Cover with a damp cloth and let it rest for 10 minutes.
While the dough is resting, lightly greased 12 muffin cups.
Then make the filling for the rolls. Place 1 cup of brown sugar in a small bowl.
Add 1 tablespoon of ground cinnamon.
And 1/2 cup of softened butter.
Beat the sugar cinnamon mixture until it's combined well. Set the filling aside for later use.
Turn the rested dough onto a lightly floured board.
Roll the dough into a 9 x 12 inch rectangle.
And then place the sugar cinnamon mixture on top of the rectangle.
Spread it to within an inch from the edge.
Sprinkle with 1/2 cup of chopped toasted walnuts.
Then starting at the long end, roll up the dough like a jelly roll. Pinch the seam to seal it.
With a sharp knife, cut the dough crosswise into 12 equal pieces.
Place the cinnamon rolls, cut side up into the prepared muffin cups.
Cover the dough with a damp cloth.
Let them rise until double in size, about 30 minutes.
While the dough is rising, preheat oven to 190 degree C (375 degree F).
Place the dough that has risen double in size in the preheated oven. You may need to put a baking sheet underneath the muffin pan to catch any drips.
Bake the rolls for 20 minutes or until they are nicely brown.
Remove the muffin pan from the oven to cool on wire rack, about 5 minutes.
Then remove the rolls from the muffin cups to cool on cooling rack.
And you're done! Serve the freshly baked walnut cinnamon rolls warm.
The fluffy, soft and buttery texture together with the sweet cinnamon filling make these sticky rolls a surefire people pleaser.
The aromatic brown sugar cinnamon filling really gives these rolls a caramelly richness that's just so fabulous.
These are absolutely perfect cinnamon rolls, very rich, delicious and crunchy too.
Definitely taste as good as the actual Cinnabon rolls, if not better!
SO ENJOY! For more details on this recipe, please access http://www.huangkitchen.com/soft-buttery-walnut-cinnamon-rolls
- 3/4c Milk, room temperature
- 1/4c Butter (57g), soften
- 1/4c All-purpose flour (406g)
- 1/2tsp Instant yeast (7g)
- 1/4c Sugar (55g)
- 1/2tsp Salt
- 1/4c Water
- 1.0 Egg
- 1.0c Brown sugar (175g) - Filling
- 1.0Tbsp Ground cinnamon - Filling
- 1/2c Butter (113g), softened - Filling
- 1/2c Toasted walnuts,chopped (65g) - Filling