Ingredients
    Milk - ¼ cup
    Water - ¼ cup
    Butter - 1 tbsp (14 gms)
    Salt - ¼ tsp
    Plain Flour - 1½ cups
    Yeast - 1⅛ tsp (refer notes)
    Sugar - ⅛ cup ( 2 tbsp approx)
    Egg - 1, lightly beaten
Filling
    Butter - 1½ tbsp, melted
    Cinnamon Powder - ½ tbsp
    Brown Sugar - 3-4 tbsp (I used dark brown sugar)
Frosting
    Icing sugar - ½ cup
    Melted Butter - ¾ - 1 tbsp
    Vanilla essence - ⅛ tsp
    Milk/Water - ¾ - 1tbsp (I used water)
Candied Walnuts
    Brown sugar - 1½ tbsp
    Walnuts - a handful
Instructions
    Preheat the oven @ 180 C for 10 mins, before baking.
    Mix together salt, flour, yeast & sugar. Heat milk, water & butter till the butter melts. Add dry ingredients & beaten egg to the wet ingredients. Mix together to make a dough. Transfer the dough to a floured surface & knead it for a few minutes, till you get a smooth dough (without stickiness). Transfer the dough to an oiled vessel & cover it with a cling film. Let it rest till the dough doubles (about 1.5-2 hrs).
    Combine the brown sugar & cinnamon for the filling. Punch down the risen dough & roll it out into a rectangle on a floured surface. Smear the dough with melted butter. Sprinkle brown sugar & cinnamon mix evenly over the dough. Roll the dough up into a log starting at the long side. Press together the edges to seal it. Depending on the size you want (mini or medium size rolls), cut the dough using a serrated knife. Place the rolls cut side down into a greased baking pan. Cover, and let rise in a warm place until almost doubled, about 30-45 minutes.
    Bake the rolls in the preheated oven for around 20-25 mins. Meanwhile make the icing by mixing together all ingredients listed under 'frosting'.
    Allow the baked rolls to cool for 10 mins & spread the frosting over the baked rolls. Top it with candied walnuts
    To make candied walnuts, melt the sugar with 1 tsp of water. When it melts, add the chopped walnuts & mix well. Make sure the walnuts are coated with melted sugar. Spread it on al.foil & let it cool. Break it into small pieces.
Notes
The original recipe calls for active dry yeast but I used Instant yeast. You can adjust the qty of brown sugar and cinnamon for the filling to suit your taste. I prefer mini rolls,so cut the rolls into 1 inch size. I got around 15 mini cinnamon rolls from the above qty. I stored the frosted cinnamon rolls @ room temp for 2 days in an airtight container. Microwave the rolls for a few seconds before serving.