Prep time: 15 minutes
Rise time: 1 hour or overnight
Cook time: 35 minutes total
3/4 cup butter, divided
1/3 cup honey
1 1/2 cups chopped Mariani Walnuts
1 1/4 cups brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 lb. loaf (1/3 of a 32-oz. pkg.) frozen bread dough, thawed
Melt 6 tablespoons butter with honey and pour into a 13 X 9-inch baking dish, tipping dish to evenly coat the bottom.
Sprinkle evenly with nuts and 1/2 cup brown sugar.
Roll dough into a 12 X 24-inch rectangle on a lightly floured board and spread with remaining 6 tablespoons softened butter. Sprinkle remaining brown sugar over butter, then sprinkle with spices.
Smooth the surface lightly with your fingertips to distribute evenly.
Starting with the shorter end, roll up tightly to make a 12-inch log and pinch seams to seal. Cut into 1-inch slices with a serrated knife.
Place in a prepared baking dish. Cover and let rise in a warm place until double in size, about 1 hour.
Preheat oven to 350°F. Bake for 25 minutes, tenting surface with foil if top browns too quickly. Let stand for 5 minutes, then invert onto a serving platter.
Cinnamon rolls may also be prepared the night before and stored tightly covered in the refrigerator. Let stand for 30 minutes at room temperature before baking.
Line the bottom of the baking dish with parchment paper first to make the buns easier to remove.
Nutritional analysis per serving:
Calories: 420, Fat: 23g, Saturated Fat: 8g, Trans Fat: 0g, MUFA: 4.30, PUFA: 7.33, Cholesterol: 30mg, Sodium: 310mg, Potassium: 106mg, Carbohydrates: 51g, Fiber: 3g, Sugar: 31g, Protein: 6g, Vitamin A: 8%, Vitamin C: 0%, Calcium: 4%, Iron: 4%