Instructions

1. In a small bowl, combine 1 cup of warm milk (about 110°F or 43°C) with 1 packet of active dry yeast and 1 tablespoon of sugar. Allow this mixture to sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
2. In a large mixing bowl, combine 4 cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of ground cinnamon. Mix well to ensure that the salt and cinnamon are evenly distributed throughout the flour.
3. In another bowl, cream together 1/2 cup of softened butter and 1 cup of sugar until the mixture is light and fluffy. You can use an electric mixer for this step or mix by hand with a wooden spoon.
4. Add 2 large eggs to the butter and sugar mixture, one at a time, mixing well after each addition. Then, incorporate the frothy yeast mixture into the bowl and stir until well combined.
5. Gradually add the dry flour mixture to the wet ingredients, mixing until a soft dough forms. If the dough is too sticky, you can add a little more flour, a tablespoon at a time, until it becomes manageable.
6. Once the dough has formed, knead it on a lightly floured surface for about 5-7 minutes until it is smooth and elastic. You can also use a stand mixer with a dough hook for this process.
7. Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
8. While the dough is rising, prepare the filling. In a small bowl, combine 1 cup of chopped walnuts, 1 tablespoon of ground cinnamon, and a few tablespoons of sugar (to taste). Mix well to combine.
9. Once the dough has risen, punch it down to release any air bubbles. Turn it out onto a floured surface and roll it into a rectangle, approximately 1/4 inch thick.
10. Spread the walnut and cinnamon mixture evenly over the surface of the rolled-out dough, leaving a small border around the edges.
11. Starting from one long side, carefully roll the dough tightly into a log shape. Pinch the seams to seal the roll, and then cut it into 12 equal pieces.
12. Place the rolled pieces cut-side up in a greased baking dish, spacing them slightly apart. Cover the dish with a kitchen towel and let them rise for another 20-30 minutes until they puff up.
13. Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them in the preheated oven for 30-35 minutes, or until they are golden brown and cooked through.
14. Remove the rolls from the oven and allow them to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
15. For an optional glaze, mix powdered sugar with a little milk until you reach your desired consistency, then drizzle it over the cooled rolls before serving.
16. Slice and serve your Bobby Weiss Kokoshcinnamon Rollosh Cake warm or at room temperature. Enjoy!