Walnut, Orange & Mahleb Rolls

1. Activate the Yeast

In a small mixing bowl, dissolve the yeast with 1 teaspoon of caster sugar in 4 tablespoons of lukewarm water. Let it stand until foamy, which would take about 5–10 minutes. This step ensures your yeast is alive and ready to leaven the dough.

2. Make the Dough

In a large mixing bowl, whisk together 550 grams of plain flour, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and 75 grams of caster sugar.

Make a well in the centre of the flour mixture and pour in 220 millilitres of milk. Then add 30 grams of plain yogurt along with 75 grams of very soft unsalted butter, 1egg, and the activated yeast.

Knead with the dough hook of the electric mixer for 5–7 minutes, or by hand for 8–10 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time, but try to keep it soft.

3. First Proofing

Transfer the dough to a lightly oiled bowl, cover it with a tea towel, and let it rise in a warm place for about an hour, or until it doubles in size.

4. Prepare the Filling

Mix 100 grams of ground walnuts, 60 grams of very soft unsalted butter, 60 grams of brown sugar (or 50 grams of honey), zest of 1 orange, ½ teaspoon of ground cinnamon, ⅛–¼ teaspoon of mahleb, and a pinch of salt into a smooth, spreadable paste.

The filling should be soft, not crumbly.

5. Roll out the Dough and Fill

Once the dough has risen, place it on a lightly floured work surface and knead it a few times to release any air bubbles.

Then roll the dough out into a rectangle (about 30×40 cm/12″×16″) using a lightly floured rolling pin.

Lightly brush the surface with a little melted butter or neutral oil — this helps prevent dryness when using nut fillings.

Spread the walnut filling evenly over the dough, right to the edges.

Roll up the dough from the long side into a tight roll. Cut the roll into 10–12 equal pieces and place them in a greased baking dish.

6. Second Proofing

Cover the rolls with cling film and a kitchen towel, and leave them to rest for another half an hour.

7. Bake the Rolls

While the rolls are resting,preheat your oven to 180°C (350°F). Once the oven reaches the desired temperature, gently drizzle 2–3 tablespoons of milk evenly over the proofed rolls. Lightly coat the tops and let some milk seep between them. Do not soak or flood.

Bake the rolls at 180°C (350°F) for 22–25 minutes, until lightly golden and baked through. They should feel soft but set, not dry.

Once baked, allow the rolls to cool in the pan for 5–10 minutes.

8. Finish

While still warm, brush lightly with orange juice or sugar syrup if desired, and sprinkle with a little extra orange zest.

Serve warm or at room temperature.

BAKER’S NOTE

Mahleb is powerful and should be used sparingly. It should sit quietly in the background, adding depth rather than announcing itself. If you’re new to mahleb, start with ⅛ teaspoon — you can always increase next time. If you’re familiar with its flavour, feel free to increase the amount slightly.

Tips for Perfect Rolls

To ensure that your rolls turn out really well, here are a few additional tips:

• Proper Kneading: Knead the dough until it is smooth and elastic. This usually takes about 8-10 minutes by hand, or 5-7 minutes with a dough hook on a stand mixer. Proper kneading develops the gluten and gives the rolls their characteristic soft and chewy texture.
• Rising Time: Let the dough rise until it has doubled in volume. This may take approximately 1 hour, but the exact time may vary depending on room temperature. The dough should stand in a warm, draft-free place.
• Cutting the Rolls: Using a sharp knife or dental floss, cut the rolls cleanly without squishing them. Dental floss is particularly suitable for clean cuts.

Variations to Try

• Replace part of the walnuts with ground almonds for a softer filling
• Use olive oil instead of butter in the filling for a more Mediterranean note
• Add a pinch of vanilla to soften the spice profile

How to Store Your Rolls

• These rolls keep well for 2 days at room temperature, covered.
• They also freeze beautifully once baked and fully cooled.

Looking for More Sweet Comfort Bakes?

Try this next:

Chocolate Cinnamon Rolls

Lemon Curd Rolls

Oreo Cinnamon Rolls with Cream Cheese Frosting

Final Thoughts

If you enjoy cinnamon rolls that lean more aromatic than sweet, this combination is worth baking. Walnut, orange zest, and mahleb create a flavour that feels familiar, yet quietly unexpected.