Cinnamon Rolls with Walnut Praline

Susan, AKA Kiwicook

Author: Susan, AKA Kiwicook

Last Updated:


It might take a while to make these cinnamon rolls (or pull-apart buns as they are sometimes called) – some four hours – but, by crikey, they’re worth it!

The bread is soft and flaky and the filling – a candied walnut praline combined with cinnamon – is crunchy and sweet, but not overly so. I sourced this recipe from New Zealand’s Mindfood magazine and adapted the filling.



Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 2 hours 50 minutes
Total Time 3 hours 50 minutes
Course Bread
Servings 6 Servings




  • 7 g dry yeast
  • ¼ cup caster sugar
  • ¼ cup warm water
  • 3 cups plain flour
  • 60 g unsalted butter, melted, plus extra for brushing
  • 1/3 cup milk, warmed
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract

Candied Walnut Praline & Cinnamon Mixture:

  • ½ cup caster sugar
  • ¼ cup water
  • 1 cup walnuts
  • 1-2 tbsp ground cinnamon, to taste


  • ½ cup icing sugar
  • 2-3 tbsp single or light cream
  • 1 tsp vanilla extract


  • Place yeast, 1 tablespoon of the caster sugar and warm water into a bowl and let stand for 5 minutes, or until foamy.
  • Place flour and remaining caster sugar into the bowl of an electric mixture fitted with a dough hook and mix until combined. Add yeast mixture, butter and warm milk; mix to combine. Add eggs and vanilla and beat for 2 minutes.
  • Place dough in a lightly greased bowl, cover with plastic wrap or a damp tea-towel and set aside in a warm place for 1-2 hours or until dough doubles in size.
  • In the meantime, make the walnut/cinnamon mix, beginning with the candied walnut praline. Roughly chop the walnuts and spread them out over a baking sheet on an oven tray.
  • Combine caster sugar and water in a saucepan over low heat. Cook, stirring until sugar dissolves. Increase heat to high. Bring to the boil, without stirring, and cook for 5-7 minutes, or until the caramel turns a deep amber. Remove immediately from heat and pour over the walnuts. Allow to cool completely.
  • Once cooled and hardened, break up the walnut caramel into large pieces and put into a food processor and pulse until the mixture is like rubble (you want it coarse enough that you can still see bits of walnut). Combine this with the cinnamon and put aside.
  • Back to the bread. Take the dough and gently press the mixture with your fingers to release the air. On a lightly floured surface, knead dough for 2 minutes. Cover with a damp tea-towel and let rest for 5 minutes.
  • Preheat the oven to 180 degrees C (355 degrees F).
  • Roll out dough to 30cm x 50cm. Brush with melted butter and sprinkle with the cinnamon/walnut rubble. Roll up dough from the long edge, then cut into rounds. Arrange rounds into a greased baking or casserole pan. Cover with a damp tea-towel and set aside in a warm place for 45 minutes.
  • Once the rolls have proved, brush them with a little cream over top. Bake for 20-30 minutes, or until the bread when lightly tapped sounds hollow, and a skewer inserted into the bread comes out clean. If the rolls are browning too quickly, cover them lightly with foil during the last 5-10 minutes of baking.
  • Brush lightly once again with single cream and set aside to cool for 5 minutes.
  • Now onto the glaze. Combine the icing sugar, vanilla extract and cream, adding more cream as needed until the mixture is pourable.
  • Gently pull apart the rolls, using a knife to cut them apart if necessary. Using a spoon or spatula, drizzle over the glaze and serve warm.
Keyword Cinnamon Rolls, Cinnamon Rolls Walnut Praline
Tried this recipe?Let us know how if you liked it in the comments below!
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

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