Cinnamon Rolls

Preparation

1. Combine yeast and 2 cups of the flour in large bowl with a spatula.
2. In a 1-quart saucepan, combine yoghurt, granulated sugar, 2 tablespoons of the cold butter, and salt. Heat over low heat, stirring occasionally, just until it reaches 125°F. Remove from heat.
3. Add the warm yoghurt mixture to the mixing bowl with the flour-yeast mixture and blend on low speed with electric mixer about 1 minute, scraping bowl occasionally. Stir in enough remaining flour until dough is easy to handle.
4. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and cover with a towel. Allow to rise 10 minutes.
5. In the meantime, melt the remaining 2 tablespoons butter and set aside. Combine brown sugar, nuts and cinnamon in a small bowl. Stir well to combine and set aside.
6. Roll out dough on a lightly floured surface into a 12x15-inch rectangle. Brush evenly with the some of the melted butter (reserve a little to brush the tops of the rolls with). Evenly sprinkle some of the cinnamon sugar mixture over dough (reserving a little of the mixture to sprinkle on the rolls once in the pan).
7. Roll dough like a jelly roll, beginning with 15-inch side. Slice into 14 rolls and place into a greased round pan, or place rolls into greased mini heart-shaped pans, placing one per 3½-inch pan. Brush tops with remaining butter and sprinkle with remaining sugar mixture. Cover and let rise until doubled in size, about 1 hour. (Note: Dough can be covered with plastic wrap and refrigerated to bake the next day. Remove from refrigerator, removing plastic wrap, and place in oven.)
8. Bake at 375°F for about 15 minutes or until golden. Allow to cool slightly.
9. To make the glaze: Combine powdered sugar and milk in a small bowl, mixing well. Drizzle over the top of the warm cinnamon rolls. Serve rolls warm or at room temperature.