Walnut Cream Cheese Cinnamon Biscuit Rolls

I rarely ever eat processed foods.  It’s just not my cup of tea.  I try to lead a healthy diet, and processed foods just aren’t good for you.  And to tell you the truth I never really feel good after I eat them.  Well last night I broke down and had some nachos at the baseball game.   I’m talking your basic chips covered with melted cheese and pickled jalapenos.  That kind of nachos.  I’m not going to lie to you – they tasted great at the moment.  I truly enjoyed those nachos.  Of course after I ate them it was a different story.  I felt full and bloated, and just wanted to brush my teeth.  But sometimes you just need to enjoy those moments.  Enjoy that unhealthy junk food every once in a while.  And during all the other times, make your food from scratch and enjoy it even more!

Like these Walnut Cream Cheese Cinnamon Biscuit Rolls.  I made these one morning while my parents were visiting us in Florida.  I wanted to make Cinnamon Rolls for them but I didn’t have much time.  At that moment I didn’t have my No-Yeast, Quick Cinnamon Roll recipe, so I thought back and remembered about seeing a Biscuit Cinnamon Roll recipe on Joy the Baker.  Instead of making a yeasted dough, all you do is throw together a biscuit dough and fill it with cinnamon sugar.  It was exactly what I wanted!  But to kick it up a notch I filled it with cream cheese and walnuts as well.  They were even more perfect.

The dough for these biscuit rolls is really soft.  It is the perfect base for the creamy filling with the crunchy walnuts.  The sugar and butter also creates this crunchy exterior that adds to the overall great texture and flavor of these rolls. 

These really are a great option when you want to make something special for breakfast or brunch, but want it to be quick and easy.  Enjoy! 

Walnut Cream Cheese Cinnamon Biscuit Rolls

For Printable Recipe, Click here!

Makes: 6 large rolls, or 8-10 smaller rolls

For the Biscuit Dough

3 cups All Purpose Flour

2 tablespoons Sugar

2 teaspoons Baking Powder

1 teaspoon Baking Soda

¾ teaspoon Salt

¾ cup (1 ½ sticks, 12 tablespoons) Unsalted Butter, Cold

1 Egg

¾ cup Milk

1 teaspoon Pure Vanilla Extract

For the Walnut Cream Cheese Cinnamon Filling

4 ounces Cream Cheese, Softened

¼ cup Unsalted Butter, Melted, Plus 2 tablespoons more for Topping

½ Sugar

2 tablespoons Ground Cinnamon

¼ cup Walnuts, Chopped

 Preheat the oven to 400 degrees.  Lightly grease 1 8-inch baking pan.  Set aside until needed.

Cut the butter into ½-inch cubes.  Add the butter to the flour mixture and, using your hands, rub the butter into the flour.  Continue squeezing the butter into the flour until the butter is no larger than the size of a pea. 

In a small bowl, whisk together the egg, milk, and vanilla.  Add the liquid into the flour mixture, and, using a wooden spoon, stir until a soft dough has formed. If the mixture is too dry, add a little bit more milk at a time. 

Transfer the dough to a lightly floured surface.  Lightly dust the top and the sides of the dough with flour.  Using your hands, flatten the dough into a large rectangle until it is about ½-inch thick.

Spread the cream cheese on the complete top surface of the dough.  Brush the cream cheese with the melted butter.  In a small bowl, combine the sugar and cinnamon and then sprinkle on top of the melted butter.  Finish by sprinkling the chopped walnuts on top. 

Starting with the shorter end of the rectangle, slowly roll the dough up into a long, tight log.  Flour the edges of a sharp knife, and carefully cut the log into 1-inch thick rolls.  To cut the rolls, rock your knife back and forth, being careful not to press too much into the dough.

Place the rolls on the prepared baking pan and brush the tops with the remaining melted butte.  Bake the rolls until they turn golden brown, about 15 minutes.  Remove the rolls from the oven, and allow them to cool completely in the pan.  Carefully remove the remove the rolls from the pan before serving.  Enjoy!

Recipe adapted from this recipe and this recipe from Joy the Baker.