Fluffy and spongy cinnamon rolls with a nutty aroma and rich cinnamon flavor. This recipe uses the same base dough as traditional bread rolls, filled with a dark brown sugar and rice syrup mixture combined with roasted walnuts and golden raisins. A perfect holiday treat to enjoy with good company.
Butterplus 1 tablespoon total (1 stick plus 1 tbsp)½ cup
Milk1 cup
Sugar¼ cups
Active dry yeast1 package (approximately 2 tsp plus 1/4 tsp)2¼ tsp
Eggs2
Salt½ tsp
All-purpose flour3 cups
Vanilla extract2 tsp
Dark brown sugarfor filling1/3 cups
Waterfor brown sugar syrup
1/3 cups
Rice syrup3 tbsp
Walnutscleaned and toasted1 cup
Golden raisins½ cup
Cinnamon powder1 tbsp
Saltfor fillinga pinch
Sugarfor dried nut filling¼ cups
Flourfor dusting work surface¼ cups
Buttermelted for brushing dough¼ cups
Butterfor brushing after baking1 tbsp
Steps
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1
Combine 1/2 cup butter plus 1 tablespoon and melt over medium heat.
2
Add 1 cup milk and 1/4 cup sugar, stirring well until the sugar dissolves completely.
3
Allow the mixture to cool to a yeast-friendly temperature, then add 1 package (about 2.25 tsp) active dry yeast.
4
Let sit for about 5 minutes until the yeast becomes frothy, indicating it is active.
5
Add 2 eggs and 1/2 tsp salt, then mix in 3 cups all-purpose flour.
6
Mix with a wooden spoon until a very soft and sticky dough forms.
7
Place the dough in a bowl, cover it, and let it rise for 1 hour until roughly doubled in size.
8
Prepare the filling: combine 1/3 cup dark brown sugar, 1/3 cup water, and 3 tbsp rice syrup in a pot, bring to a boil over medium heat and simmer for about 6 minutes.
9
Meanwhile, rinse 1 cup walnuts thoroughly and toast in the microwave for 3 minutes until dried out.
10
Combine the toasted walnuts, 1/2 cup golden raisins, 1 tbsp cinnamon powder, a pinch of salt, and 1/4 cup sugar to make the dried nut filling.
11
After the dough has risen for 1 hour, add 2 tsp vanilla extract and mix well. Let rise for another 30 minutes.
12
Dust a work surface with flour, gently press down the dough, and shape it by hand into a rectangle roughly 13–14 inches wide and 10 inches tall.
13
Brush the dough evenly with 1/4 cup melted butter.
14
Spread the brown sugar syrup evenly over the butter, then sprinkle the dried nut filling mixture evenly over the top.
15
Tightly roll the dough from the long side, forming a long cylinder.
16
Cut the rolled dough into 9 equal pieces, each about 5 inches long.
17
Place the cinnamon rolls in a baking pan, cover, and let rise for another hour until puffed.
18
Preheat the oven to 350°F and bake the rolls for 25 minutes until golden brown.
19
Brush the hot rolls with 1 tbsp butter immediately after baking. Cool slightly, then serve individually.
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