Walnut Caramel Cinnamon Rolls

How to Make Walnut Caramel Cinnamon Rolls

1. Activate the Yeast

In a small mixing bowl, dissolve the yeast with 1 teaspoon of sugar in 4 tablespoons of lukewarm water. Let it stand until foamy, which will take about 5–10 minutes. This step ensures your yeast is alive and ready to leaven the dough. If it is not foamy, start with new yeast.

2. Prepare the Dough

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

Add the activated yeast, 220 millilitres of lukewarm milk, 30 grams of yogurt, 1 egg, and 75 grams of unsalted butter.

Knead with the dough hook of the mixer for 5–7 minutes (or 8–10 minutes by hand), until a smooth and elastic dough forms. The dough should feel soft and slightly tacky, but not sticky.

For a detailed look at this versatile sweet roll dough, including tips for kneading, proofing and troubleshooting, see my Basic Sweet Rolls Dough guide.

3. First Rise

Transfer the dough to a lightly greased bowl, cover it with a tea towel, and let it rise in a warm place for 1 hour, or until doubled in size.

4. Roll Out the Dough

Transfer the risen dough to a lightly floured surface and roll it out into a 35×45 cm rectangle (approximately 14”×18”).

5. Assemble the Rolls

 Spread 80 grams of very soft unsalted butter evenly over the surface, leaving a small border.

Combine 100 grams of brown sugar, 2 teaspoons of ground cinnamon, and ¼ teaspoon of ground nutmeg, if using. Sprinkle it evenly over the butter.

Spread 100 grams of chopped walnuts on top.

6. Roll up the Dough and Slice

Starting from one of the longer sides, carefully roll the dough into a log shape. Using a sharp knife or unflavoured dental floss, cut the log into 12 individual rolls. Aim for 2.5–3.5 cm  (1–1 ½”) thick. Arrange the sliced rolls in a greased baking dish, leaving some space between them for the second rise.

7. Second Proofing

Cover the rolls with a clean kitchen towel and leave them to rest for half an hour.

8. Preheat the Oven

While the rolls are resting, preheat your oven to 180°C (350°F) with the rack in the middle position.

9. Bake the Rolls

Once the oven has reached the desired temperature, gently drizzle 100 millilitres of double cream or milk evenly over the proofed rolls. Lightly coat the tops and let some cream or milk seep between them. Do not soak or flood.

Place the baking dish in the oven and bake for approximately 22–25 minutes, or until the rolls turn golden brown on top. After baking, let the cinnamon rolls cool slightly.

10. Serve

Drizzle 3–4 tablespoons of caramel sauce over the warm rolls and spread 50 grams of chopped walnuts on top.

Serve and enjoy your Walnut Caramel Cinnamon Rolls.

Baker’s Note

Drizzle the caramel after baking. Unlike sticky buns, these rolls aren’t baked in a layer of caramel and don’t need to be inverted. Adding the caramel afterwards keeps the rolls light and gives you control over how generous you want the finish to be.

Tips for Success

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.
• 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.
• Soft Butter: For the filling, the butter should be soft enough to spread easily without tearing the dough.
• Chopping the Walnuts: Don’t chop the walnuts too finely. A mixture of small pieces and larger chunks gives the filling much more texture.

How to Store the Rolls

At room Temperature: Place the rolls in an airtight container or wrap them tightly with cling film or aluminum foil. Store them for up to 1–2 days in a cool, dry place out of direct sunlight.

In the Fridge: Place the rolls in an airtight container or wrap them tightly with cling film or aluminum foil. To keep them fresh for up to 5 days, place them in the refrigerator. Let the rolls come to room temperature or warm them gently in the microwave before serving to enjoy them soft and warm.

In the Freezer: For longer storage of up to 2 months, allow the rolls to cool completely after baking. Wrap each roll individually in cling film or aluminum foil to prevent freezer burn. Place the wrapped rolls in a large, airtight freezer bag or container. Thaw them overnight in the fridge, reheat, and add extra caramel  before serving.

Serving Suggestions

These Caramel Walnut Cinnamon Rolls are best served slightly warm, when the caramel is soft and glossy.

Serve them with:

• a cup of coffee
• black tea or chai
• a glass of cold milk
• a simple weekend brunch

And don’t be shy with the caramel. That’s the whole point.

Frequently Asked Questions

Can I use pecans instead of walnuts?

Absolutely. Pecans are a wonderful substitute and give the rolls a flavour very similar to classic American pecan rolls. Walnuts, however, have a slightly deeper, more robust flavour that works beautifully with cinnamon and caramel.

Can I leave out the nuts?

Yes. You can make the rolls with just the cinnamon-brown sugar filling and caramel drizzle. They will still be soft and delicious, although the walnuts add a lovely contrast to the tender dough.

Can I prepare the caramel in advance?

Yes. Homemade caramel sauce can be prepared ahead and stored separately. Warm it gently until pourable before drizzling it over the rolls.

More Rolls to Try

Looking for more sweet roll ideas? Try:

Chocolate Cinnamon Rolls

Walnut, Orange & Mahleb Rolls

Pistachio Lemon Rolls

Final Thoughts

These rolls feel like a gentle welcome to the new season.

As summer slowly gives way to cooler mornings and longer afternoons in the kitchen, this is the kind of recipe I find myself coming back to—soft yeast dough, warm cinnamon, crunchy walnuts and plenty of buttery caramel.

You don’t need to wait for a chilly day to make them. Sometimes all it takes is the first hint of autumn in the air, a cup of coffee and a tray of warm cinnamon rolls on the kitchen counter.

And, of course, a little extra caramel never hurts.