Cinnamon Rolls.

In a medium bowl, add the warm milk and yeast. Let the mixture sit for ten minutes to bloom the yeast. If the yeast doesn’t bubble and froth, it's dead. Start over.

In the base of a stand mixer bowl, whisk together flour, sugar, and salt.

After the yeast has bloomed, gently whisk eggs into the milk/yeast mixture.

Fit the stand mixer with a dough hook, and begin mixing on low. Add the egg/milk mixture to the dry mix, and bring it into a rough dough.

Once the dough is cohesive, increase the speed and gradually incorporate the butter cubes, a few pieces at a time, mixing until fully absorbed. The dough should be smooth, elastic, and somewhat tacky (but manageable).

Knead on medium-high (speed six) for eight to ten minutes until the windowpane forms.

Transfer the dough to a lightly greased bowl, cover, and let rise for about one and a half hours at room temperature until the dough is one and a half times the original size.

Punch down the dough, cover it tightly, and refrigerate overnight (eight to twelve hours). This cold proof deepens flavor and makes handling easier.

In a small saucepan, add butter and cook on medium-low until milk solids have fallen to the bottom and milk solids are golden brown and toasted, about five to ten minutes.

Pour the butter into the base of a stand mixer and add brown sugar, salt, cinnamon, nutmeg, and honey. Let the mixture cool until the butter has solidified to room temperature.

Using the whisk attachment, whip the butter mixture until doubled in size and light in color.

Add in the egg, and continue to whisk until the mixture is the consistency of frosting.

Remove dough from the fridge. On a floured surface, roll to about a 16-inch × 16-inch (40.64-centimeter x 40.64-centimeter) square.

Spread the smear evenly over the entire surface, leaving a tiny margin (about half to one centimeter) on the edges of the dough. Freeze for 20 minutes. (Freezing will make the dough stiff and leave a cleaner spiral. You can skip this step if you’re in a hurry.)

Remove the dough from the freezer, and roll it tightly from the long side into a log. Freeze again for 20 minutes.

Remove the dough from the freezer, and trim the ends as needed.

Using dental floss or a sharp knife, cut the dough into ten equal rolls.

Grease a ten-inch (25.4 centimeter) round metal pan and line the bottom with a parchment round. Arrange the rolls in the pan, leaving space between each piece.

Cover the dough loosely using plastic wrap or a damp towel. Let the dough proof at room temperature for ~45-60 minutes or until it is puffy and nearly doubled in size.

Preheat the oven to 350°F (175°C)

Pour one tablespoon of heavy cream over each proofed roll.

Place the cinnamon roll pan on a sheet pan. This will catch any overflow of the giant cinnamon rolls!

Bake 25-30 minutes until golden and cooked through. The center of the rolls should reach ~185-190°F (85-88°C).

Let the pan rest for about 30 minutes before glazing.

Add all the ingredients to a small nonstick skillet

Heat on medium-low heat, and cook the walnuts while stirring constantly until the sugar is melted and coats the walnuts evenly and the sugar is caramelized, about five to six minutes.

Spread the nuts on a ¼ sheet tray lined with parchment to cool at room temperature until ready to use.

In a mixer, beat cream cheese and butter until silky.

Add the powdered sugar, vanilla, lemon juice, and salt.

Add cream and milk, as needed, to get a thick but spreadable glaze (you want enough body so it sets but also seeps slightly).

Spread the glaze over the rolls, sprinkle the candied nuts on top, and enjoy.