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From a Pot: Mini Walnut Rolls

Mini Walnut Rolls
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5

Soft mini walnut rolls with cream cheese filling.

Mini Walnut Rolls - Title of the Recipe

These mini walnut rolls are so good, they’re almost better than cinnamon rolls. Soft dough filled with walnuts, rum, fresh orange juice and then topped with cream cheese. They are perfect all year round but I like to make them in fall or over the winter.

Prep Time

Prep Time:

20 Minutes

Bake Time:

30 Minutes

Wait Time:

2 Hours

Total Time:

2 Hours and 50 Minutes

Equipment

  • Baking tray
  • Wooden Roller
Nutritional values
Nutrition Label of the Recipe. Value: 1442 calories
Shopping List
  • Flour: 385.0 g
  • Water: 130.0 ml
  • Sugar: 130.0 g
  • Dry yeast: 7.0 g
  • Eggs: 2.0
  • Salt
  • Milk: 220.0 ml
  • Butter: 75.0 g
  • Orange peel
  • Egg: 1.0
  • Walnuts: 300.0 g
  • Coffee
  • Rum
  • Cinnamon
  • Fresh orange juice: 10.0 ml
  • Philadelphia: 100.0 g
  • Powdered sugar: 50.0 g
  • Vanilla extract

Ingredients and Instructions

Ingredients

Field to change the scale in the recipe. The meaning of the number depends on the type of recipe and can mean the number of servings or the number of products obtained from the recipe.(Mini Walnut Rolls)

Scale

Tang Zhong

  • Flour: 25 g

  • Water: 130 ml

Dough

  • Flour: 360 g

  • Sugar: 60 g

  • Dry yeast: 7 g

  • Eggs: 1

  • Salt: 1 tsp

  • Milk: 100 ml

  • Butter: 25 g

  • Orange peel: 0.5 tsp

Egg wash

  • Egg: 1

Walnut filling

  • Walnuts: 300 g

  • Coffee: 1 tsp

  • Rum: 1 tablespoon

  • Cinnamon: 0.5 tsp

  • Butter: 50 g

  • Milk: 120 ml

  • Sugar: 70 g

  • Eggs: 1

  • Fresh orange juice: 10 ml

Baking, rising and cutting the dough

    Cream cheese topping

    • Philadelphia: 100 g

    • Powdered sugar: 50 g

    • Vanilla extract: 0.5 tsp

    • Cinnamon: 0.5 tsp

    • Rum: 2 teaspoons

    • Nutmeg

    Instructions

    Tang Zhong

    Ingredients

    Flour: 25 g

    Water: 130 ml

    1. Slowly heat the flour and water in a sauce pan while stirring constantly to obtain a thick paste. This will take up to about 5 minutes.
    2. Wait for the paste to cool to room temperature before use.

    Dough

    Ingredients

    Flour: 360 g

    Sugar: 60 g

    Dry yeast: 7 g

    Eggs: 1

    Salt: 1 tsp

    Milk: 100 ml

    Butter: 25 g

    Orange peel: 0.5 tsp

    1. Put flour, salt, sugar and dry yeast in a large bowl. Mix to combine. Add an egg, lukewarm milk, room temperature butter, orange peel and Tang zhong paste. Knead all the ingredients well to get a smooth, elastic dough.
    2. The dough must remain sticky so be careful not to add too much flour.
    3. Place the dough in a bowl lightly coated with oil and leave to rise in a warm place for about 45 minutes to one hour. I let it rise in the oven at 30 degrees Celsius (86 F). The dough is ready when it triples in size.

    Walnut filling

    Ingredients

    Walnuts: 300 g

    Coffee: 1 tsp

    Rum: 1 tablespoon

    Cinnamon: 0.5 tsp

    Butter: 50 g

    Milk: 120 ml

    Sugar: 70 g

    Eggs: 1

    Fresh orange juice: 10 ml

    1. Heat up the milk and butter in a saucepan then pour it over the walnuts. Wait for the walnuts to cool slightly before adding the egg and other ingredients. Let the walnuts rest for at least half an hour so that the walnuts are soaked with all the ingredients.

    Baking, rising and cutting the dough

    Ingredients
    1. Roll out the dough. Punch it down to release the air, then place it on a floured surface or on a big floured kitchen towel. Roll it out with a lightly floured rolling pin. Roll it into a rectangular shape, about 30 x 45 cm.
    2. Spread the filling evenly on the dough and roll the dough into a tight roll.
    3. Cut the roll with a sharp knife or string into even-sized slices (about 5 cm).
    4. Grease the bottom and sides of a baking tray or line it with parchment paper. Then place the cut walnut rolls inside. Place the cut site up.
    5. Cover the walnut rolls with a kitchen towel and let them rise for another hour before baking.
    6. Before baking the walnut rolls, brush them with egg wash if you wish for them to have this shinee look. Simply crack an egg in a small cup, whisk it with a fork and then brush the egg wash over the walnut rolls with a brush or a spoon.
    7. Preheat the oven to 180 degrees Celsius (350 F) and bake for about 30 - 35 minutes or until golden brown.

    Cream cheese topping

    Ingredients

    Philadelphia: 100 g

    Powdered sugar: 50 g

    Vanilla extract: 0.5 tsp

    Cinnamon: 0.5 tsp

    Rum: 2 teaspoons

    Nutmeg

    1. Add all the ingredients to a medium-sized bowl and mix with a mixer until smooth and creamy (about 2 to 3 minutes). Add more or less sugar based on your taste. I only added a pinch of nutmeg but you can add more.

    Gallery:

    Mini Walnut Rolls - Mini walnut Rolls Mini Walnut Rolls - Mini walnut Rolls Mini Walnut Rolls - Mini walnut Rolls
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