1– cup warm whole milk (105–110 degrees)
1– ¼ ounce package active dry yeast
1/4 cup granulated sugar-divided
4 cups Bread flour- tested King Arthur
1 ½ teaspoons salt
½ cup vegetable oil
¼ cup butter, melted- for spreading on dough
1 ¾ cup ground walnuts
1/4 cup granulated sugar
¼ cup dark brown sugar
1-teaspoon ground cinnamon
1-teaspoon dark unsweetened cocoa
¼ cup whole milk
¼ cup butter
1 egg yolk
½ teaspoon vanilla
¼ teaspoon salt
Dough: In small bowl, combine milk, yeast and 1/8 cup sugar, let stand 5 minutes to proof .In separate mixing bowl, combine flour, remaining 1/8 cup sugar, and salt. Set aside. In bowl of stand mixer, fitted with dough hook, add milk mixture, oil and eggs. Beat to combine, gradually add flour mixture. Beat until smooth. Dough will be soft. Add additional flour if too sticky. Place dough onto a lightly floured surface knead until smooth and elastic about 5 minutes. Coat mixing bowl with cooking spray and place kneaded bread into bowl. Cover and let rise in warm place until double about one hour.
Meanwhile, prepare filling. In saucepan, bring to soft boil milk and butter. Set aside. In small mixing bowl, add nuts, sugars, cocoa, yolk, vanilla and salt. Gradually add milk butter mixture to nut mixture. Stir and set aside. Lightly grease 1-9” spring form pan with cooking spray and line bottom with parchment paper. Set aside.
On lightly floured surface, roll out dough into a 10 x 15 inch rectangle. Brush dough with melted butter, sprinkle with nut filling to within one inch around the edge. Roll up dough starting at long side, jelly-roll style, pressing edge to seal. Cut into 1-inch slices and place in spring form pan. Cover and let rise in warm place for one hour or until doubled.
Preheat oven to 350. Bake rolls for 50 minutes. Check at 20 minutes to see if rolls are darkening. Cover with foil and continue baking if needed. Allow to cool remove from pan. Drizzle with Cream Cheese glaze.
Cream Cheese glaze: 1- 4 ounce package cream cheese, ½ teaspoon ground cinnamon, 1 teaspoon vanilla, 1 cup confectioners sugar and 4 tablespoons whole milk. Beat all ingredients together until smooth. Drizzle over rolls.