We start with the dough. Dissolve 1 ts of sugar in a 1/2 cup of lukewarm water. Add 1 tbs of dried yeast, mix and let it rest for 10 minutes at room temperature. After the 10 minutes it should rise and make bubbles.
While the mix of sugar, yeast and water is resting, pour into a pot 1/4 cup sugar, 1/2 cup milk, 1/4 cup butter. Put it on a low-medium heat until the butter is melted. Add the vanilla extract and let it cool down.
In a large bowl beat the 2 eggs with 1 ts of salt until they become foamy. Add the lukewarm mix of milk, sugar and butter. Continue mixing then add the yeast.
Add 2 cups of flour and continue mixing at low speed until the flour is incorporated.
Add the rest of the flour bit by bit, until the dough is not too sticky.
Sprinkle some flour on your table and knead for about 10 minutes. Keep sprinkling flour if the dough is still sticky.
Grease with butter a clean bowl, grease the dough with butter too and wrap in plastic film. Let it rest for at least one hour and a half in a warm place. If you prepare the dough a night before, put it in the fridge like I did.
Preheat the oven at 180°C Grease a tray pan with butter and lining it with parchment paper.
For the topping, caramelize the sugar in a pan. Careful not to burn it. When it takes a beautiful amber color add the boiling cream and stir well until all the caramelized sugar dissolves into the cream forming a nice caramel cream. Add the walnuts and spread the topping into the tray.
For the filling just mix together all the ingredients.
Using a rolling pin spread the dough into a 40 cm/30 cm sheet. Spread the filling over the dough equally and start rolling. Be sure to roll the dough pretty tight. With a sharp knife cut the rolls about 6 cm wide.
Place the rolls into the baking tray over the caramel topping and be sure to let enough space between because they will rise more.
Cover the tray with a damp cloth and let it rest for another 30 minutes in a warm place.
Bake the rolls for about 30-35 minutes (depending on your oven). Be sure to check after 25 minutes. When catch a nice golden-brown color it's time to get them out of the oven.
Let it rest for 2-3 minutes ( do not wait more because the caramel topping becomes hard and you won't be able to get your cinnamon rolls out). Place a large plate on top of the tray and flip it. The caramel topping it's on top now!