For the rolls
- 3/4 cup lukewarm milk
- 1 large egg
- 1 large egg yolk
- ½ cup (8 tablespoons) unsalted butter, softened
- 3 cups King Arthur Unbleached All-Purpose Flour, plus more for dusting
- 2 ¼ teaspoons Red Star Platinum, Active Dry or Quick Rise yeast
- 2 tablespoons light brown sugar
- ¾ teaspoon salt
- ½ teaspoon vanilla extract
For the filling
- ¼ cup finely chopped walnuts
- ¼ cup finely chopped pecans
- 1/3 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 3 tablespoons ground cinnamon
- 8 ounces cream cheese, softened and divided (3 tablespoons set aside for the icing)
For the icing
- remaining 3 tablespoons of softened cream cheese
- 1 cup confectioners’ sugar or glazing sugar
- 1 ½ tablespoons milk
- To make the dough, place all of the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Mix on low until the dough begins to come together. You may want to speed up the process by first mixing all of the ingredients together by hand with a spatula before putting the bowl on the stand mixer. This will help the dough hook with its work. The dough will come together into a soft, though not too sticky dough ball after several minutes of hand mixing and stand mixer mixing.
- Place the dough in a lightly greased bowl and lightly dust the top of the dough with flour. The flour will help you see that the dough is rising. Let it rise until it’s almost double in size, about 2 hours.
- To make the filling: Combine the nuts in one bowl, and the butter, brown sugar, and ground cinnamon in another. Set aside.
- On a lightly floured work surface, roll the dough into a 14 x 12 inch rectangle. Spread the softened cream cheese evenly over the surface and fold the bottom and top edges of the dough over 1 inch.
- Fold one short end into the center. Fold the other short end over the first, like you were folding a letter.
- Carefully roll the dough into a 14 x 12 inch rectangle again, being careful not to tear the dough and reveal the cream cheese. Fold it like a letter again.
- Finally, roll the dough into a 12 x 18 inch rectangle. If some cream cheese starts to come through the dough, just flour the dough slightly and keep moving along. Spread the cinnamon filling evenly over the dough, followed by the nuts.
- Beginning with one long edge, roll the dough into a log. Cut the log into 8 or 9 equal slices. Place the slices in a greased 9 inch square or 10 inch square baking pan, cover with plastic wrap, and let rise for 1 hour more. Towards the end of the rising time, preheat the oven to 375°F.
- Bake the rolls for 30 to 35 minutes, until they’re golden brown. Remove the rolls from the oven.
- To ice, whisk together the remaining cream cheese and sugar. Add the milk and whisk. Drizzle icing over the warm buns, and enjoy!
- To make the rolls the night before… follow the recipe through slicing the rolls and placing them in the greased baking dish. Instead of leaving them out to rise, cover with plastic and place the rolls in the refrigerator to slowly rise overnight. When you want to bake them the next day, allow them to come to room temperature on the kitchen counter for about 30 minutes, preheat the oven and bake according to the recipe.