Delicious Cinnamon-Walnut Rolls with Cream Cheese Frosting

Activate the Yeast: In a small bowl, combine the warm water, warm milk, and 1 tablespoon of sugar. Sprinkle the yeast on top, gently stir, and let it sit for about 5-10 minutes until it becomes foamy. This is a sign that the yeast is active.
Mix Dry Ingredients: In a large mixing bowl, combine the flour, remaining sugar, and salt. Mix well to ensure all dry ingredients are evenly distributed.
Add Wet Ingredients: Pour the yeast mixture, melted butter, and egg into the dry ingredients. Using a dough hook attachment on a stand mixer or kneading by hand, mix until a soft, elastic dough forms. This should take about 5-7 minutes if kneading by hand.
Let the Dough Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free area for 1-1.5 hours, or until it doubles in size.

Combine Ingredients: In a medium bowl, mix together the softened butter, brown sugar, and cinnamon (and nutmeg, if using) until well blended.
Chop the Walnuts: Finely chop the walnuts and set them aside. These will add a wonderful crunch to each bite of the cinnamon rolls.

Roll Out the Dough: Once the dough has doubled in size, punch it down gently to release any air. On a floured surface, roll out the dough into a large rectangle (about 16 x 12 inches) with a thickness of roughly ¼ inch.
Spread the Filling: Using a spatula or the back of a spoon, spread the cinnamon-butter mixture evenly across the dough, leaving about a ½-inch border around the edges.
Add the Walnuts: Sprinkle the chopped walnuts evenly over the cinnamon filling. Press down gently to help them adhere to the dough.
Roll the Dough: Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal it.
Cut the Rolls: Using a sharp knife or dental floss (for a cleaner cut), slice the log into 12 equal pieces.

Prepare Baking Dish: Place the rolls in a greased 9×13-inch baking dish, leaving a little space between each roll to allow for rising.
Let Them Rise Again: Cover the dish with a towel and allow the rolls to rise for another 30-45 minutes until they’re puffy and touching each other.
Preheat the Oven: Preheat your oven to 350°F (175°C) while the rolls finish their second rise.
Bake: Once risen, bake the rolls for 20-25 minutes, or until golden brown and cooked through. Avoid over-baking, as this can make the rolls dry.

Beat the Ingredients: In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
Add Sugar and Vanilla: Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Continue mixing until the frosting is fluffy. If you prefer a thinner consistency, add 1-2 tablespoons of milk and mix until smooth.

Frost the Rolls: Allow the rolls to cool slightly, then spread the cream cheese frosting generously over the top while they’re still warm. This will allow the frosting to melt into the rolls, making them extra gooey and delicious.
Garnish (Optional): For an extra touch, sprinkle a few chopped walnuts or a light dusting of cinnamon on top of the frosted rolls.
Serve and Enjoy: These Cinnamon-Walnut Rolls are best enjoyed warm, fresh out of the oven. Pair them with a hot cup of coffee or tea for a cozy treat.

Use Room Temperature Ingredients: Make sure your butter, cream cheese, and egg are at room temperature before starting. This helps with the smooth incorporation of ingredients.
Don’t Overheat the Milk: If the milk is too hot, it can kill the yeast, resulting in dough that doesn’t rise properly. Aim for a temperature of about 110°F (warm but not hot to the touch).
Experiment with Nuts: While walnuts add a lovely crunch, feel free to experiment with other nuts like pecans or almonds for different flavor profiles.
Make Ahead: If you want to save time in the morning, prepare the rolls the night before and refrigerate them after the second rise. In the morning, let them come to room temperature for about 30 minutes before baking.
Storage and Reheating: Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To reheat, simply warm in the microwave for about 10-15 seconds.