1⁄2 cup (chopped, crushed) (walnuts, hazelnuts, pecans)
5 tbsp melted butter
Glaze
3 oz cream cheese (room temp)
1 packed cup powdered sugar
1⁄4 tsp vanilla extract
almond milk as needed
Method
Make the dough
In the bowl of a stand mixer, whisk together the yeast, 1 tsp of the sugar, and warm water and let it sit until foamy (~10 minutes)
Add the remaining ingredients (except for the all-purpose flour) into the mixing bowl
Mix with dough hook attachment until combined (~2 minutes)
Slowly mix in all-purpose flour until dough pulls away from the sides (it can stick to the bottom a bit). It should be very soft and only slightly sticky (~6-7 minutes)
Remove dough and shape into a ball
Add some oil to the bowl, roll the dough ball in it, and let it sit in a warm place, covered, to double in size (~2 hours)
While waiting, in a small bowl, mix the sugar and cinnamon for the filling together and set aside
Make the rolls
Butter a 13x9″ baking dish
Melt the butter in a small bowl in the microwave and mix with the cinnamon sugar
Transfer dough to a floured work surface
Pat out into a rectangular shape about 1″ thick
Flour over both sides of the dough to work with it; roll out to a 20x12″ rectangle
Arrange it in landscape orientation
Brush cinnamon sugar butter over the surface, leaving a 2″ strip on the edge away from you
Sprinkle the brown sugar mixture over the dough and moisten the unbuttered edge with water
Roll dough tightly into a log, pressing firmly along the moistened edge to seal
Trim ends from the log
Cut log into 16 equally-sized rolls
Transfer the rolls into the baking dish (they shouldn’t touch at first)
Cover with plastic wrap and
let rise again until doubled in size (~1 hour)
OR refrigerate overnight
Bake and finish
Preheat oven to 350°F
Bake until golden brown (~30 minutes)
In a large mixing bowl, whisk cream cheese, confectioners’ sugar, almond milk, and vanilla extract together until smooth