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In a small bowl, combine the sugar, dry yeast, and lukewarm milk. Stir until the yeast dissolves. Let it sit for about 5 minutes until it becomes foamy.
In a large mixing bowl, combine the flour and salt. Create a well in the center and add the yeast mixture, melted butter, eggs, and vanilla extract.
Mix everything together until a dough forms. Knead the dough on a floured surface for about 8-10 minutes, or until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour and 30 minutes, or until it has doubled in size.
Roll the dough:
Once the dough has risen, punch it down to release the air. On a floured surface, roll the dough into a rectangle about 12 x 18 inches.
Spread the melted butter over the dough, then sprinkle the ground cinnamon, brown sugar, and chopped walnuts evenly on top.
Shape the rolls:
Starting from the longer side, carefully roll the dough into a log. Slice it into 12 equal rolls and place them in a greased 9x13-inch baking pan, leaving a little space between each roll.
Cover the pan with a clean towel and let the rolls rise for another 30 minutes.
Bake the rolls:
Preheat your oven to 350°F (175°C).
Bake the rolls for 20-25 minutes, or until they are golden brown on top.
Prepare the cream cheese frosting:
In a medium bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
Once the rolls are done baking and have cooled slightly, spread the cream cheese frosting generously over the top.
Serve:
Serve the cinnamon-walnut rolls warm for the best experience. Enjoy!
Serving and storage tips:
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