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1
Preheat oven to 400F.
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2
Mix walnuts, 4 tablespoons sugar and cinnamon in small bowl.
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3
Mix Bisquick and 2 tablespoons sugar in large bowl; add buttermilk and egg and stir until sticky dough forms.
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4
Turn dough out onto work surface sprinkled with Bisquick; knead 6 to 8 turns until smooth.
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5
Roll out dough to 12x9-inch rectangle.
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6
Spread 2 tablespoons butter over, then sprinkle with walnut-sugar mixture, leaving 1-inch border on all sides.
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7
Starting at 1 long side, roll up jelly-roll style.
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8
Press roll to flatten slightly.
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9
Transfer, seam side down, to ungreased baking sheet.
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10
Using sharp knife, make crosswise cuts 3/4 of the way into roll along 1 long side, spacing cuts 1 inch apart.
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11
Shape roll into ring, with cuts facing outward; pinch ends together to seal.
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12
Turn cut slices to lie almost on their sides.
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13
Bake cake until deep golden brown and baked through, about 25 minutes.
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14
Cool 10 minutes on sheet.
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15
Stir 2 tablespoons butter in small saucepan over medium heat until golden brown, about 3 minutes.
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16
Remove from heat.
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17
Stir in powdered sugar, 5 teaspoons milk and vanilla, adding more milk by teaspoonfuls if icing is too thick.
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18
Drizzle icing over warm cake.
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19
Serve warm or at room temperature.
