Nutty Cinnamon Rolls
|Active dry yeast||1⁄2 Ounce (2 Packages, 1/4 Ounce Each)|
|Warm water||1⁄4 Cup (4 tbs) (110° To 115° F)|
|Warm milk||1 Cup (16 tbs) (110° To 115° F)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||4 1⁄2 Cup (72 tbs)|
|Chopped walnuts/Chopped black walnuts||1 Cup (16 tbs)|
|Ground cinnamon||1 Teaspoon|
|Butter/Margarine||6 Tablespoon, softened|
|Cream cheese||3 Ounce, softened (1 Package)|
|Confectioners sugar||3 1⁄2 Cup (56 tbs)|
|Milk||1 1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Chopped walnuts/Chopped black walnuts||1⁄2 Cup (8 tbs)|
In a mixing bowl, dissolve yeast in water.
Beat in the milk, butter, sugar, egg and salt until smooth.
Gradually add flour.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
For filling, combine walnuts, sugar and cinnamon; set aside.
Punch dough down.
Turn onto a lightly floured surface.
Roll into an 18-in x 12-in rectangle; brush with butter.
Sprinkle nut mixture to within 1/2 in of edges.
Roll up, jelly-roll style, starting with a long side.
Cut into 12 rolls.
Place rolls, cut side up, in a greased 13-in x 9-in x 2-in baking pan.
Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 20-25 minutes or until golden brown.
For frosting, beat butter and cream cheese until smooth.
Add confectioners' sugar, milk and vanilla; mix well.
Stir in walnuts.