In a mixing bowl add the brown sugar, cinnamon and walnuts and mix well.
2/3 cup brown sugar, 1/3 cup walnuts, 1 tsp ground cinnamon
Roll the bread dough out on a clean cool surface (prevents sticking) until its about 18inches x 6 inches. Brush the dough gently but liberally with the melted butter covering the entire side.
1 lb bread dough, 2 tbsp unsalted butter
Sprinkle the contents of the mixing bowl over the dough trying to get an even coverage.
Roll the dough along the long side into a log. Use a little milk/water to dampen the final edge of the dough and gently seal the edge so nothing unfolds.
Roughly measuring, cut the dough in half and then again and then again until you half 18 – 20 rolls.
Putting a little butter of a corner of kitchen paper lightly grease the sides and base of two standard cake pans. I find 8-inch spring sided pans are ideal. Easy to clean and easy to remove the rolls.
Place the rolls into the pans so the cut sides are vertical.
Cover both pans with a kitchen towel and place in a warm spot overnight ideally or at least 90 minutes so they nearly double in size.
When ready to cook, preheat your oven to 175C/350F/Gas Mark 3.
Bake in the preheated oven for 25 minutes or until they turn golden brown and delicious.
While the rolls are baking, add the milk, confectioners’ sugar and the vanilla extract if using to a small bowl and mix well. You need the consistency of a slow-moving lava.
½ tsp vanilla extract, 2/3 cup confectioners’ sugar, 2 tbsp milk
When the cinnamon rolls are baked, remove from the oven and drizzle with the icing mixture whilst still warm.