<p>Okay, so I have a confession to make. I am kind of really obsessed with all these brioche like doughs. These are just the perfect pillows of joy that represent the softest, nicest, sweetest joys there are in the world. Cinnamon rolls are one of those joys. These are incredibly soft, filled with a mixture of brown sugar, walnuts, cinnamon and butter (which is kind of perfect balance on itself). You can go for a glaze as written in the instruction or you can simply sprinkle them with crystallized sugar (sugar pearls). These cuties will make your mornings better, I promise you that. </p>
Heat the milk, the sugar and the salt in a saucepan on medium heat. Stir occasionally with a wooden spoon, until the sugar dissolves completely. Put aside and let it cool.
In a large bowl dissolve the yeast with water. Stir with a wooden spoon and put aside for 10 minutes.
Add the eggs and the milk to the yeast mixture, mix well. Slowly start addng the flour and the melted butter to the mixture, mixing constantly until the dough is elastic. Knead with the dough hook, if using a stand mixer or with hands on a floured surface for 5 minutes. Put the dough in a buttered bowl, cover with a cloth or a plastic wrap and let rise on a room temperature for an hour or until doubled in size.
Do not add too much flour. The dough still needs to stick to your hands.
Punch down the dough. Transfer the dough from the bowl to a lightly floured working surface. Divide the dough in half. Roll each piece to 12x8 inch (20x30 cm) rectangle. Prepare the filling. In a bowl, mix together brown sugar, ground walnuts, cinnamon and melted butter. Spread evenly over the dough. Cut each roll into 13 rolls and place them on a baking tray, lined with parchment paper. Cover with a cloth and let rise on room temperature for 50 minutes, or until it double in size.
Instead of using parchment paper, you can also butter you baking pan well.
Do not place cinnamon rolls too close together, because they need to double in size once again.
Preheat the oven to 200°C / 400°F. Bake for 20 - 25 minutes.
Meanwhile prepare the glaze. In a small bowl, mix the melted butter, the icing sugar, the hot milk and the vanilla bean. Brush over still hot cinnamon rolls.