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Cinnamon Rolls

These take a while, but they're well worth the effort.  The amounts in this recipe will make at least 3 to 4 pans (9x9) of rolls.  The recipe can be halved, or if you go for the full amount, the extra rolls can be frozen.

Mix together 1 tsp real sugar, 1 C warm water, 2 pkg of dry yeast.  Let that stand while you do the following:

Cream together 1 cube of soft butter and 1 C sugar (or Splenda). 

Add
1 Tbs Salt
2 beaten eggs
A scant cup of scalded milk (hot but not boiled)
1 tsp vanilla

Next add sufficient flour to produce a soft dough then add the yeast mix and additional flour so the result is a soft, moist dough.

Cover with a damp cloth or plastic wrap and leave in a warm place to rise.

After it approximately doubles in size (an hour or so), punch down and let rise again.

After the second rising, knead lightly then take a chunk of dough, about 1/3 of the total and roll it into a 1/4-1/2 inch thick sheet.  While rolling, use flour liberally to prevent dough from sticking to counter or rolling pin.

Brush sheet of dough with melted butter, sprinkle liberally with cinnamon and sugar and roll up so you have a long tube of dough.

Prepare baking pans as follows.  Use ones that are at least 2 inches deep.

Chop up a generous amount of walnuts and place in the baking pan.
Add brown sugar to the nuts.
Add enough whipping cream to thoroughly moisten the brown sugar/nut mixture--it doesn't take much.  A couple of Tbs will do.

Cut off rolls (~1-1/2 inch rounds) and place on top of nuts and sugar.  Don't crowd rolls, but they can be touching.

Cover and set pan aside to let rolls rise until they are a nice size.

Bake at 350 degrees until the tops of the rolls are golden brown and sound slightly hollow when tapped  ~ 20-30 min.

Take rolls out of the oven, and while still hot, turn them onto a plate.  The bottoms (now tops) of the rolls will be covered with a yummy caramel and nut sauce.