Mix together the warmed milk, yeast and sugar. Let sit until it foams ("blooms").
In stand mixer with dough hook on, place bread flour, salt, melted butter and beaten eggs. Add to this the milk/yeast/sugar mixture. Mix dough ingredients until all flour is incorporated and the dough pulls away from the sides of the bowl into a ball. If you find the dough is too wet or tacky, add 1 tsp of flour.
Remove dough from mixer and place in a greased glass bowl and cover with plastic wrap or a clean, dry, towel until doubled in size.
Lightly dust counter with flour and roll dough into a rectangle. **Baste dough with 1 additional Tablespoon of melted butter (helps cinnamon stick) and then sprinkle cinnamon mixture all over dough up to the edges. Roll up dough until you have a long, roll or log of dough, then cut into 1 inch slices.
Grease a 9 x 13 pan and sprinkle the chopped nuts into the bottom.
In a small sauce pan, over medium heat mix the the butter and brown sugar until butter is fully incorporated and bubbling. Pour this sauce into the greased pan over the chopped nuts and place the sliced dough onto this sauce on their sides. Again, cover with clean towel or plastic wrap to rise for a second time.
Once dough is doubled in size, place into a preheated oven at 350 degrees for 15-17 minutes. When rolls are done, carefully invert the baking dish onto a cookie sheet.
**Optional, don't make a sauce, instead place rolls into a greased baking dish and when cooked, spread with a powdered sugar glaze.
You can add any nut you choose or omit them altogether. You can also add raisins or other dried fruit.