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Cranberry Walnut Cinnamon Rolls Recipe

Spice up your breakfast with this delicious Cranberry Walnut Cinnamon Rolls Recipe. Learn how to make a simple cream cheese icing!
Course baking, Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 1 hour
Total Time 2 hours
Servings 12
Calories 7007kcal


For the Dough:

  • 4 cups of Bob’s Red Mill Organic Unbleached All Purpose Flour + more for dusting
  • 1/3 cup of sugar
  • pinch of salt
  • ½ ounce of instant yeast
  • 1 cup of whole milk heated to 110°
  • 2 eggs
  • 4 ounces of soft unsalted butter

For the Filling:

  • 2 cups of fresh cranberries
  • ½ cup of water
  • ½ cup of sugar
  • 1 cup of brown sugar
  • 1 tablespoon of ground cinnamon
  • 1 cup of chopped walnuts
  • 4 ounces of unsalted butter

For the Glaze:

  • 3 tablespoons of milk
  • 4 ounces of soft cream cheese
  • 1 cup of powdered sugar


  • Dough: In a bowl mix together the warm milk, yeast and 1 tablespoon of the sugar and sit until it begins to foam (about 4 to 7 minutes).
  • Add the flour, salt and remaining sugar into a standing mixer with the hook attachment and mix until combined.
  • Beat in 1 egg at a time until it is combined and then pour in the milk and yeast mixture until it is completely mixed together (2 to 3 minutes).
  • Next, add in the butter on medium speed until is completely mixed in (3 to 4 minutes).
  • Once the dough has been formed add it to a bowl and cover it in plastic and let it rest for 1 hour until it has doubled in size.
  • Filling: While the dough is resting add the cranberries, water and sugar to a pot and cook on medium heat until the water has been absorbed and the cranberries have been popped. Finish by whisking in the brown sugar, cinnamon, chopped walnuts and butter and cool.
  • When the dough is finished rising add it to a clean surface that has been dusted with flour and roll it out to a ¼ inch thick square.
  • Evenly spread out the cranberry mixture all over the dough and starting at the end closest to you roll the dough up and seal the end together by pinching it.
  • Next, cut off 1 inch from each end and slice 12 slices.
  • Add each slice to a buttered 13x9 baking pan 1/2 inch apart from each other.
  • Cover the pan in plastic and let it rise for another hour.
  • After the rolls are done rising, bake them in the oven at 400° for 20-25 minutes or until golden brown. Let them cool for 5 minutes before serving.
  • Icing: While the rolls are cooling mix together the milk, cream cheese and powdered sugar in a medium sized bowl until combined and evenly spread it on the cinnamon rolls and serve.


Calories: 7007kcal | Carbohydrates: 956g | Protein: 105g | Fat: 323g | Saturated Fat: 155g | Cholesterol: 969mg | Sodium: 1532mg | Potassium: 2308mg | Fiber: 39g | Sugar: 528g | Vitamin A: 8255IU | Vitamin C: 28.1mg | Calcium: 1010mg | Iron: 31.6mg