Honey-Nut Sweet Rolls


The honey-spiced nuts in these sweet rolls remind us of the flavors of baklava.

Honey-Nut Sweet Rolls
Makes 8 to 9
  • Sweet Roll Dough (recipe below)
  • ½ cup unsalted butter, softened
  • 2 cups chopped walnuts
  • ¾ cup honey, divided
  • 2 teaspoons ground cinnamon
  • 3 cups confectioners’ sugar, divided
  • 5 tablespoons whole buttermilk,divided
  1. Spray a 10-inch cast-iron skillet with cooking spray.
  2. Gently punch down Sweet Roll Dough. On a lightly floured surface, roll dough into a 14x10-inch rectangle. Spread butter onto dough.
  3. In a small bowl, combine walnuts, ½ cup honey, and cinnamon. Gently spread over butter. Starting with one long side, roll up dough, jelly-roll style; pinch seam to seal. Slice into 8 or 9 rolls. Place rolls in prepared skillet. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes.
  4. Preheat oven to 350°. Bake, uncovered, until golden brown, about 30 minutes.
  5. In a small bowl, stir together 1 cup confectioners’ sugar, 2 tablespoons buttermilk, and remaining ¼ cup honey until smooth. Brush onto hot rolls. Let cool in skillet for 30 minutes.
  6. In a medium bowl, whisk together remaining 2 cups confectioners’ sugar and remaining 3 tablespoons buttermilk. Drizzle over warm rolls.

Sweet Roll Dough
Makes enough dough for 8 to 9 rolls
  • 3½ cups all-purpose flour
  • 1 (0.25-ounce) package active dry yeast
  • ½ cup whole milk
  • ½ cup sour cream
  • 6 tablespoons unsalted butter, cubed
  • ⅓ cup sugar
  • 2 teaspoons kosher salt
  • 1 large egg, lightly beaten
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine flour and yeast.
  2. In a medium saucepan, heat milk, sour cream, butter, sugar, and salt over medium heat. Cook, stirring occasionally, until a candy thermometer registers 120°.
  3. With mixer on low speed, gradually add milk mixture to flour mixture, beating until combined. Add egg, beating until a dough forms.
  4. Switch to the dough hook attachment. Beat at medium speed until dough is smooth and elastic and pulls away from sides of bowl, about 5 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1½ hours.

Find more breakfast recipes made for you skillet in our newest issue of Southern Cast Iron magazine.


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