Makes 12 servings
Prep: 35 minutes
Rise: 30 minutes
Bake: 20 minutes
Cool: 31 minutes
1/2 cup chopped walnuts
1 16-ounce box hot roll mix, such as Pillsbury
1 cup hot water (120° to 130°)
1/4 cup butter, softened and divided
2 tablespoons brown sugar, such as Domino
1/2 teaspoon ground cinnamon
1 large egg
1/4 cup honey, divided
1 1/2 cups confectioners' sugar, sifted, such as Domino
4 to 5 tablespoons heavy whipping cream
1. Preheat oven to 375°. Spray a 13x9-inch baking pan with nonstick cooking spray. In a small nonstick skillet, heat walnuts over medium-low heat, stirring often, for 4 to 5 minutes or until toasted and fragrant.
2. In a large bowl, stir together roll mix and yeast packet until well combined. Stir in 1 cup hot water, 2 tablespoons butter, brown sugar, cinnamon, and egg until dough pulls away from sides of bowl. Turn dough out onto a lightly floured surface. With floured hands or hands coated with nonstick cooking spray, shape dough into a ball. Knead dough for 5 minutes or until smooth. Sprinkle additional flour over work surface to reduce stickiness, if necessary. Cover dough with large bowl; let rest for 5 minutes.
3. In a small bowl, stir together remaining 2 tablespoons butter and 2 tablespoons honey. Roll dough into a 15x10-inch rectangle. Spread honey mixture evenly over dough; sprinkle with walnuts. Starting at 1 short side, roll up dough, jelly-roll fashion, and pinch seam to seal. Using a serrated knife, cut dough into 12 rolls. Place rolls, cut side down, in prepared pan. Cover and let rise in a warm place (85°), free from drafts, for 20 to 30 minutes, or until doubled in size.
4. Uncover rolls, and bake for 17 to 20 minutes, or until golden brown. Cool in pan for 1 minute. Remove from pan; cool on a wire rack over parchment paper (about 30 minutes).
5. In a medium bowl, stir together confectioners' sugar, remaining 2 tablespoons honey, and 2 to 3 tablespoons whipping cream until smooth. Add enough of remaining whipping cream, 1 tablespoon at a time, to achieve desired consistency. Drizzle over rolls.
Originally published in the January 2013 issue of Family Circle magazine.