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.

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.

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).

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.

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

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

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.

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

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

Preheat the oven to 350 degrees Fahrenheit.

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

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

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

Serve warm and enjoy!