Today I decided to make these delicious and unbelievably fluffy Cinnamon Raisin Walnut Rolls with Cream Cheese Frosting. Recently, I did a review of another popular cinnamon roll recipe, but as stated in the previous post mine unfortunately didn't turn out exactly how I expected even after four attempts. Alas, I finally decided to try a different recipe as I was determined to make cinnamon rolls the right way! I then went to check out a recipe from one of my favourite baking blogs 'Sally's Baking Addiction' and found this recipe, which was both easy and simple to make.
In terms of modifications, I sprinkled some sultana raisins and chopped walnuts and added them on top of the cinnamon and brown sugar mixture before rolling up the dough for a little variation. As a I saw in the comments, someone had mentioned using raisins and nuts and I thought that was such a great idea, I'd give it out a try too! The first time I made them I used chopped pecans and this time I used chopped walnuts, but feel free to whatever filling additions you'd like. Something else I did was to cut off the ends of the cinnamon roll log and only keep the pieces in the middle, as there is generally a lot less filling at the ends, which left me with 11 rolls. I also used 2% milk instead of whole milk, as I didn't have the latter at hand, but fortunately these rolls turned out amazing regardless.
I was really impressed with how the rolls rose when they were in the pre-rising stage for 1hr in the oven with the heat turned off. Sally states in the recipe that you should leave it in an oven with the heat turned off at 150F, but my oven wouldn't allow me to go that low, so I set it at 170F and just let it cool off for about 10 minutes extra, so that the rolls wouldn't be too warm. As for baking time, it took about 25 minutes, but around 8-10 minutes the rolls started to brown, so I took them out and put tin foil/aluminum foil lightly on top to prevent browning and continued to bake them. The first time I tried this recipe I didn't pay enough attention to this and they browned a bit more than I would've liked, so the second time I made sure to watch out for this!
As for the icing, I stuck with the tried and true vanilla icing rather than the coffee flavoured icing the first time I made the recipe. But the second time I made them, I used the cream cheese frosting recipe that I used in the previous cinnamon roll recipe review, as the frosting turned out amazing in that one, if you would prefer that instead. One modification I would make next time would be to use the proportions for the cinnamon roll filling from the 'Ambitious Kitchen's' recipe instead for a gooier filling or middle. Another option would be to double the amount to 1 cup of brown sugar and 2 tbsps of cinnamon or 1.5x to 3/4 cup brown sugar and 1.5 tbsps of cinnamon. Overall, this recipe turned out really well and I can now say that I can make cinnamon rolls! What a great day! Anyways, I hope you all enjoyed this review and have fun baking :)
Here is the link to the recipe I used: sallysbakingaddiction.com
Here is the link to the recipe I used last time (January 26th, 2021 post), which you can use for the cream cheese frosting instead if you'd prefer that instead of a vanilla or coffee-flavoured icing: ambitiouskitchen.com
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