1. In a small bowl or measuring cup, dissolve the yeast in the warm water with a pinch of sugar. Let sit for about five minutes until the mixture foams.

2. Meanwhile, heat the cream in the microwave for one to two minutes to take the chill off, or warm it in a small saucepan.

3. In a small bowl whisk together warmed cream, eggs and 1/2 cup melted butter.

4. Add yeast.

5. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar and salt.

6. On low speed slowly add the cream mixture and mix until well combined, about five minutes.

7. Place dough on a floured surface and roll out into a rectangle approximately 24 inches by 12 inches, with the long side closest to you.

8. Brush entire surface liberally with 1/2 cup melted butter.

9. Combine cinnamon, brown sugar and walnuts and sprinkle over the dough, leaving a 1-inch border at the bottom edge.

10. Starting at the top edge of the rectangle, gently roll the dough toward you to form a nice two-foot long log.

11. Cut the log in half for easier handling and wrap each half in plastic.

12. Chill overnight, or up to five days in the refrigerator.

13. When you are ready to bake the rolls, preheat the oven to 350 degrees and grease or spray a cookie sheet or large muffin tin.

14. With a sharp knife, cut each log into two-inch pieces, creating 12 pieces total.

15. Place the rolls face up on the cookie sheet about an inch apart, or in each cup of the muffin tin.

16. Cover with plastic wrap and a clean towel and place in a warm area to rise for one hour, or until doubled in size.

17. Bake for 25 to 30 minutes, until lightly browned.

18. Serve while warm, gooey and utterly irresistible.