Step 1

Mix together the warm water and yeast. Let sit for about 10 minutes. You will see the yeast activate – tiny bubbles will form at the surface and the liquid will thicken slightly.

Step 2

In a stand mixer with a paddle attachment, slowly combine yeast mixture with the remaining dough ingredients: milk, melted butter, sugar, salt, egg and flour.  Gradually add the flour 1 cup at a time until a soft dough is formed.

Step 3

Place the dough in a well greased bowl and turn to coat. Cover tightly with plastic wrap. Allow to rise until the rolls have doubled  in size (about an hour to an hour and a half).

Step 4

Remove dough from bowl and knead for 1-2 minutes, adding flour so it doesn’t stick to your hands or the countertop. Roll out into a large rectangle. The rectangle should be around 15 X 9 inches but does not need to be exact.

Step 5

Spread the softened butter for the filling on top of the dough.

Step 6

In a small bowl stir together the ground common and sugar.  Sprinkle this mixture and the nuts evenly over the dough.

Step 7

Beginning with the longer side of the rectangle, roll the dough into a log with the seam side down.  Pink the edges to seal the roll.  Slice into 12 rolls.

Step 8

Spray a 9X13 baking pan with a non-stick cooking spray and place the sliced rolls into the dish.

Step 9

Cover with plastic wrap and let rise for another 30-60 minutes, or until almost doubled in size.

Step 10

Preheat the oven to 350 degrees Fahrenheit.

Step 11

Bake the cinnamon rolls for 25-30 minutes until lightly browned.

Step 12

While the rolls are baking, mix together the glaze ingredients in a small bowl.

Step 13

Let the rolls cool slightly and then top the cooked rolls with the glaze.

Step 14

Serve warm and enjoy!