Walnut Cinnamon Rolls

INGREDIENTS

For the dough:

• ¾ cup whole milk, at room temperature

• 2 ¼ teaspoons active dry yeast

• ¼ cup granulated sugar

• 1 egg plus 1 egg yolk, at room temperature

• 3 cups all-purpose flour

• 1 teaspoon salt

For the filling:

• ¼ cup unsalted butter, softened

• ½ cup brown sugar

• 1 tablespoon cinnamon

• ½ cup Mariani Walnuts, chopped

For the icing:

• 1 cup confectioner’s sugar

• 3 tablespoons milk

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INSTRUCTIONS:

1. In the bowl of a stand mixer with a dough hook attachment, mix together the milk and yeast with a pinch of sugar. Let the mixture sit for 5-10 minutes, until the yeast becomes foamy.

2. Add the eggs and sugar to the yeast mixture and mix on low speed until combined.

3. Add the flour and salt and mix for 2-3 minutes, until the ingredients come together in a dough.

4. Add the butter, and continue to mix the dough with the dough hook on medium-low speed for 10 minutes. Transfer the dough to a greased bowl. Cover the bowl and let the dough rise in a warm place for 60-90 minutes until doubled in size.

5. While the dough is proofing, prepare the filling. In a medium bowl, mix together the butter, brown sugar, and cinnamon until combined.

6. When the dough is done proofing, transfer it to a floured surface and roll it into a 9x14 inch rectangle. Spread the filling over the dough, then sprinkle on the chopped walnuts.

7. Roll the dough into a log, starting from the 9-inch side. Cut it into 1-inch sections with a serrated knife.

8. Place the cinnamon rolls into a greased 9x9 inch baking dish. Cover the dish with a kitchen towel and let the rolls rise again for 30 minutes. Preheat the oven to 350 degrees.

9. When the rolls are finished proofing, place them in the oven and bake for 25 minutes, until golden brown.

10. Make the icing. Mix together the sugar and milk in a small bowl until combined.

11. Drizzle the icing over the cinnamon rolls, and serve warm.

Walnut Cinnamon Rolls

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Yield: 9 Cinnamon Rolls

Prep time: 30 MinCook time: 25 MinInactive time: 2 HourTotal time: 2 H & 55 M

Ingredients

For the dough

• ¾ cup whole milk, at room temperature
• 2 ¼ teaspoons active dry yeast
• ¼ cup granulated sugar
• 1 egg plus 1 egg yolk, at room temperature
• 3 cups all-purpose flour
• 1 teaspoon salt

For the filling

• ¼ cup unsalted butter, softened
• ½ cup brown sugar
• 1 tablespoon cinnamon
• ½ cup Mariani Walnuts, chopped

For the icing

• 1 cup confectioner’s sugar
• 3 tablespoons milk

Instructions

1. In the bowl of a stand mixer with a dough hook attachment, mix together the milk and yeast with a pinch of sugar. Let the mixture sit for 5-10 minutes, until the yeast becomes foamy.
2. Add the eggs and sugar to the yeast mixture and mix on low speed until combined.
3. Add the flour and salt and mix for 2-3 minutes, until the ingredients come together in a dough.
4. Add the butter, and continue to mix the dough with the dough hook on medium-low speed for 10 minutes. Transfer the dough to a greased bowl. Cover the bowl and let the dough rise in a warm place for 60-90 minutes until doubled in size.
5. While the dough is proofing, prepare the filling. In a medium bowl, mix together the butter, brown sugar, and cinnamon until combined.
6. When the dough is done proofing, transfer it to a floured surface and roll it into a 9x14 inch rectangle. Spread the filling over the dough, then sprinkle on the chopped walnuts.
7. Roll the dough into a log, starting from the 9-inch side. Cut it into 1-inch sections with a serrated knife.
8. Place the cinnamon rolls into a greased 9x9 inch baking dish. Cover the dish with a kitchen towel and let the rolls rise again for 30 minutes. Preheat the oven to 350 degrees.
9. When the rolls are finished proofing, place them in the oven and bake for 25 minutes, until golden brown.
10. Make the icing. Mix together the sugar and milk in a small bowl until combined.
11. Drizzle the icing over the cinnamon rolls, and serve warm.