This recipe is a bit labour-intensive but so worth the effort.
Heat in a small saucepan on low:
1/2c. milk
1/4c. (minus 1 tsp.) of sugar
1/4 c. butter
1 tsp salt
Heat until butter is melted and then take off and cool to lukewarm.
In a large mixing bowl, dissolve the 1 tsp. of sugar in 1/2 c. warm water.
Sprinkle in:
1 Tbsp. dry yeast
Let stand for 10 minutes or until frothy.
Whisk in milk mixture and 2 eggs.
With paddle attachment on your mixer beat in:
1 1/2 c. flour
Beat for 2 minutes. Change to dough hook.
Add 2 c. of flour to bowl slowly until the dough is soft, slightly sticky and pulls away from the sides of the bowl.
Knead this dough until smooth and elastic. By hand, 10 minutes. By machine about 5 minutes. You may have to add a little more flour to get the dough smooth.
Place dough in a lightly greased bowl , turning to cover it with grease all over. Cover with plastic wrap. Put in a warm place for 1- 1/2 hours or until doubled in size.
Grease a 13″x9″ glass baking dish and set aside.
Once dough is doubled, punch it down and on a lightly floured surface , gently roll out into 18″x 14″ rectangle.
Brush with 2 tbsp. melted butter leaving a 1/2 inch border on one long edge free of butter.
Mix in a small bowl:
3/4 c. brown sugar
1 Tbsp. cinnamon
3/4 c. chopped walnuts or pecans
Sprinkle over the prepared dough. Roll up the dough tightly, working from the long edge to unbuttered long edge, pinching seam to seal.
Cut the 18″ log into 15 pieces with a serrated knife and arrange in the greased pan with cut sides down. Cover with a clean tea towel and put in a warm spot for 1 hour or until doubled in size.
Bake in 375F oven until tops sound hollow when tapped, about 25 minutes.
Mix 1 tbsp of corn syrup with 1 tsp of water, brush over the warm buns and let cool.
Icing sugar drizzle: If more icing is needed Mix 1 c. of icing sugar with 1/2 tsp cinnamon. Add milk 1 tbsp at a time until consistency you want is achieved. (usually 2 tbsp is plenty).
Ice the buns and serve.