Step 1

To make dough: In a small bowl, whisk together yeast, warm milk, and 1 tsp sugar.  Let sit for 5-8 minutes until mixture is cloudy and foamy.  Transfer to the bowl of a stand mixer fitted with a dough hook attachment.

Step 2

In a large bowl, whisk together remaining 3 Tbsp sugar, flour, and salt. Set aside.

Step 3

Add whisked eggs to stand mixer. Mix to combine. Add flour mixture in three additions and mix on low for about 2 minutes until incorporated. Dough will be sticky, do not be tempted to add additional flour.

Step 4

With the mixer running on low speed, add softened butter 1 tablespoon at time. Continue to mix until butter has been incorporated. Continue to knead for 3-5 minutes until dough is soft, smooth, and pulls away cleanly from the bowl. Transfer to a lightly oiled large bowl. Cover with plastic wrap and let rest for 1 hour at room temperature. Remove plastic wrap, punch dough and knead for 3-5 minutes. Return to oiled bowl, cover, and let chill in the fridge overnight.

Step 5

To make caramel: In a medium sauce pot, combine cream and brown sugar. Stir to combine. Set over medium heat and bring to a boil. Once boiled, let simmer for 3-5 minutes. Remove from heat and add pinch of salt. Stir and let cool. Store in fridge until ready to use. Reheat as necessary.

Step 6

To make filling: Whisk together sugar, brown sugar, and cinnamon. Set aside.

Step 7

Assembly: Lightly grease a giant 6-cup muffin tin. Add about 2 tablespoons of caramel sauce into each muffin cavity. Add enough walnuts to line bottom of muffin cavity. Set aside.

Step 8

Remove dough from fridge and allow to sit at room temperature for 5 minutes. Place on a lightly floured work surface and roll into a 12 x 16-inch rectangle. (Dough will be cold, that's okay.)

Step 9

Spread 3 tablespoons of softened butter evenly over dough. Sprinkle cinnamon sugar mixture over butter. Evenly distribute orange zest and remaining walnuts over dough. Roll dough into a tight log, starting at the long end. Once dough is rolled, arrange it so that the seam is at the bottom. Slice the log into 6 equal portions. Place slices into prepared muffin tin. Cover with plastic wrap and let rolls rise for 30-45 minutes until rolls expand to fill the muffin tin. Preheat oven to 350 degrees F.

Step 10

Remove plastic wrap and bake rolls for 35-40 minutes until golden brown and the internal temperature of bread hits 190 degrees F. Let rolls sit in muffin tin for 3 minutes and then invert into a parchment lined baking sheet. Serve warm with warmed caramel sauce and additional toasted walnuts, if desired.