California Walnut Cinnamon Rolls


These delicious cinnamon rolls are made with a nutty date filling and a sweet cream cheese icing.

Total Time
4 Hrs, 15 Mins
Serving Size
1 Roll

Total Time

Prep Time
45 Mins
Cook Time
3 Hrs, 30 Mins
Total Time
4 Hrs, 15 Mins


500 cal
Total Fat
24 g
Saturated Fat
11 g
Polyunsaturated Fat
5.735 g
Monounsaturated Fat
5.602 g
60 mg
240 mg
69 g
Dietary Fiber
4 g
Total Sugars
45 g
7 g
80 mg
2 mg
340 mg



  • 4 tablespoons unsalted butter

  • 3/4 cup milk

  • 2 1/4 teaspoons instant dry yeast (1 packet)

  • 1/4 cup sugar

  • 1 egg, at room temperature

  • 1 teaspoon salt

  • 2 1/4 cups all-purpose flour

Walnut Date Filling:

  • 1 1/4 cups California walnuts

  • 1 1/2 cups pitted dates

  • 1 tablespoon cinnamon

  • 1/4 teaspoon salt

  • 3 tablespoons butter, softened

  • 1/4 cup boiling water

  • 1 teaspoon honey

  • 1 /2 cup heavy cream


  • 4 oz. cream cheese, softened

  • 1/4 cup unsalted butter, softened

  • 1 teaspoon vanilla extract

  • 2 cups powdered sugar


  1. Melt butter in a small sauce pan over medium low heat. Turn heat off heat and add milk; Pour into bowl of stand mixer fitted with dough hook attachment. Sprinkle yeast over the surface and stir once; allow to bloom for one minute.

  2. Add sugar, salt and egg; mix on low until incorporated. Add flour and beat for 5 minutes or until a smooth dough forms and pulls away from sides of bowl and leaves a small trail on bottom of the bowl.

  3. Grease a large bowl and transfer dough to bowl; cover and let stand in a warm area for 2 hours or until dough has doubled in size.

  4. While dough is rising, chop walnuts in food processor; remove and set aside.

  5. Add dates, butter, cinnamon, salt, and honey; pulse to chop dates. With the food processor running, add boiling water a tablespoon at a time until a soft paste forms.

  6. Transfer dough to a clean, lightly floured work surface and dust lightly with flour. Roll into a 12×18-inch rectangle. Spread date paste over entire surface of the dough; sprinkle with walnuts. Starting on the long side, tightly roll dough into a log and cut into 12 equal pieces.

  7. Spray a 9×13-inch baking pan with cooking spray. Evenly space rolls cut side down in dish and cover with plastic. Let stand in a warm area for 1 hour or until doubled in size.

  8. Preheat oven to 375°F. Remove plastic from rolls and brush heavy cream over rolls. Let stand for 5 minutes. Bake for 25 minutes or until golden brown and cooked through.

  9. While rolls are baking, beat all icing ingredients on low in the bowl of a mixer, mixing on low until combined. Increase speed to high and beat until light and fluffy.

  10. Allow cinnamon rolls to cool for 5 to 10 minutes before spreading with icing.