1  Preheat oven 375

2  In large mixer bowl, combine 2 cups flour, yeast, 1/2 cup sugar and salt; mix well. In saucepan, heat milk, water and butter until very warm (120-130 butter doesn’t need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 1 hour (30 minutes for quick-rise yeast)

3  Prepare filling: Combine sugar, nuts and cinnamon; set aside. Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 12x9 inch rectangle. Brush each part with half of melted butter; sprinkle half of filling over dough. Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place in greased 13x90inch cake pans. Cover; let rise in warm place until almost doubled, about 30 minutes (15 minutes for quick-rise yeast). Bake at 375 for 20 to 25 minutes until golden brown Drizzle glaze over hot rolls; cool.

4  Prepare Glaze: Combine glaze ingredients; blend until smooth.