(makes 12 rolls)
1/2 C milk
4 tbsp butter
1/2 C water
1 (1/4oz) packet active dry yeast
1/2 C white sugar
1/2 tsp salt
3 1/4 C all-purpose flour + more for flouring the counter
1 tsp ground cinnamon
1 C brown sugar
1/2 C butter, softened
1/2 C walnuts, chopped
In a small saucepan heat the milk until it bubbles then remove from heat and stir in butter until melted. Add water and let cool until lukewarm.
In a mixing bowl, combine the milk mixture, yeast, white sugar, salt, egg and 2 cups of flour. Stir well to combine then add in the remaining flour 1/2 cup at a time, beating well after each addition. When the dough has pulled together, place on a lightly floured surface and knead for 5 minutes then roll out dough into a 12×9 inch rectangle.
In a bowl, stir together the cinnamon, brown sugar, and butter. Spread over the dough then sprinkle half the walnuts evenly on top of filling. Roll up and use a little water to seal the seam.
Cut roll into 12 slices and place in a well greased 9×13 inch dish. Cover and let rise for 60-90 until almost doubled. Preheat oven to 375 degrees F, sprinkle remaining walnuts on top of rolls, then bake in preheated oven for 20-25 minutes until lightly browned.
1 C powdered sugar, sifted
1 tsp vanilla extract
1/3-1/2 C pure maple syrup
In a small bowl mix together powdered sugar, vanilla and maple syrup (add until desired consistency). Drizzle over warm cinnamon rolls.