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1
In a small saucepan, scald the milk.
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2
Pour hot milk over the granulated sugar, salt and 1/2 cup of butter.
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3
Cool to lukewarm.
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4
In the bowl of an electric mixer, dissolve yeast in warm water.
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5
Let sit for 5 minutes until yeast is bubbly.
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6
Add milk mixture to yeast and stir to mix.
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7
With a whisk, beat in eggs.
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8
Fit your mixer with a dough hook, add flour 1 cup at a time, mixing until smooth.
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9
Add enough flour to make a soft dough.
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10
Knead, adding small amounts of flour as necessary until the dough is smooth and elastic but not sticky.
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11
Place dough in a greased bowl, cover and let rise until doubled, about 45 minutes.
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12
Punch down.
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13
Preheat your oven to 350 degrees and line 2 baking sheets with parchment.
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14
Roll dough into a rectangle about 15x22 inches.
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15
In a small bowl mix together the melted butter and brown sugar, Using a spatula, spread this over the dough up to 1/2 inch from the edges.
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16
Sprinkle cinnamon evenly over the sugar and butter.
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17
Top with a layer of nuts.
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18
Roll dough up lenghthwise to make a log and pinch edge to seal.
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19
Slice dough evenly into 12 pieces.
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20
Place each piece cut side down on baking sheets 1 inch apart and let rise, covered with parchment or plastic for 15 minutes.
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21
Bake rolls until lightly browned on top- about 30 minutes.
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22
Remove from oven To prepare icing, beat 4 tablespoons of butter with the powdered sugar and lemon juice until fluffy.
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23
Using a spatula, smear the icing on top of the warm rolls.
