In a small bowl, warm the milk to about 110°F (43°C). Add the sugar and yeast, stirring gently to dissolve. Let it sit for about 5 minutes, until it becomes frothy.
In a large bowl, combine flour and salt. Add the yeast mixture, melted butter, and egg. Mix until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes, until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise for about 1 hour, or until it doubles in size.
Prepare the Filling:
While the dough is rising, mix the softened butter, brown sugar, and cinnamon in a small bowl until well combined. Stir in the chopped walnuts and set aside.
Assemble the Rolls:
Once the dough has risen, punch it down to release air. Roll the dough out into a rectangle, about 12 x 18 inches in size.
Spread the cinnamon-walnut filling evenly over the dough, leaving a small border around the edges.
Starting from the longer side, carefully roll the dough into a log. Slice the log into 12 even rolls and place them in a greased 9×13-inch baking dish.
Cover with a towel and let the rolls rise for another 30 minutes.
Bake the Rolls:
Preheat your oven to 350°F (175°C).
Bake the rolls for 20-25 minutes, or until they’re golden brown on top and a toothpick inserted comes out clean.
Make the Cream Cheese Frosting:
While the rolls are baking, beat the cream cheese and butter in a mixing bowl until smooth and creamy.
Gradually add powdered sugar, vanilla extract, and milk, and continue mixing until you reach a smooth, spreadable consistency.
Frost and Serve:
Once the rolls are done, remove them from the oven and allow them to cool slightly. Spread the cream cheese frosting generously over the warm rolls.
Serve and enjoy!
Serving and Storage Tips:
zobacz więcej na następnej stronie
Reklama
