These Mini Cinnamon Walnut Rolls Are Little Bites of Nutty Perfection

Prep: 35 mins

Cook: 20 mins

Difficulty: Intermediate

Servings: 24 Servings

The holiday season is all about leaning into decadence, but it’s famously short on time. Between happy hours, cookie exchanges, and dinner parties, it’s hard to find a whole afternoon to bake up a show-stopping treat. These bite-sized cinnamon walnut rolls are an easy-yet-impressive way to serve holiday dessert. They’re inspired by potica, a Slovenian pastry with a sweet, nutty filling. While the latter is indeed a big baking project, these rolls come together in under an hour but feel equally as festive.

Ingredients

1 sheet frozen puff pastry (from 17- to 18-ounce box that contains 2 sheets)
1 cup California walnuts (4 ounces)
1 large egg
1 medium orange
1/4 cup plus 1 teaspoon granulated sugar, divided
2 tablespoons honey or maple syrup
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
All-purpose flour, for dusting

Instructions

Thaw 1 sheet frozen puff pastry in the refrigerator according to package directions.
Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
Spread 1 cup California walnuts out on the baking sheet. Bake, tossing halfway through, until fragrant and golden brown in spots, about 6 minutes total. Let cool for 5 minutes. Meanwhile, beat 1 large egg in a small bowl to break it up. Finely grate the zest of 1 medium orange until you have 1 teaspoon.
Use the parchment paper to act as a sling to lift and transfer the walnuts to the bowl of a food processor fitted with the blade attachment. Return the parchment paper to the baking sheet. Pulse the walnuts until coarsely chopped, about 5 (1-second) pulses. Add 1/4 cup of the granulated sugar, 2 tablespoons honey or maple syrup, 2 teaspoons ground cinnamon, 1 teaspoon vanilla extract, the orange zest, and 1/2 teaspoon kosher salt, and pulse until the nuts are finely chopped, about 10 (1-second) pulses.
Lightly flour a work surface. Unfold the puff pastry sheet on it with a long side closer to you. If the pastry is not already 10x12-inches, roll it out with a rolling pin to these dimensions. Brush the pastry with a thin layer of the egg wash. Sprinkle the walnut mixture evenly over the top. Lightly press the mixture into the pastry with your hands to adhere.
Using a pizza cutter or sharp knife, cut the pastry in half lengthwise. Cut the pastry crosswise 11 times, spacing the cuts 1-inch apart, to result in 24 (1x5-inch) strips.
Starting with one of the bottom strips, tightly roll one up, use your fingers to press and seal the seam, then place seam-side down on the now-empty parchment-lined baking sheet. Repeat rolling up the remaining strips, spacing them about 1 inch apart.
Brush the rolls lightly with egg wash and sprinkle with the remaining 1 teaspoon granulated sugar. Refrigerate for about 5 minutes to firm up the dough again.
Bake until puffed and lightly browned, 13 to 15 minutes. Transfer to a wire rack and let cool completely.