Roast the walnuts in an oven for 7 minutes at 340℉ (170℃) and then roughly chop.
Leave the kneading to your bread machine.
Let to dough sit at 85℉ (30℃) until doubled in size for the first rising.
Punch down the dough, reshape it into a ball and let it rest for another 20 minutes.
Take the dough and roll it out into a rectangular shape. Next coat the top with margarine and top with all the ingredients marked with ■.
From the bottom proceed to roll it up and tightly close the ends. Next cut into equal portions.
Next line up the rolls on a baking sheet on your counter top and then gently press down with your palms. Let them sit at 85℉ (30℃) for about 40 minutes for the second rising.
Spritz the dough with water and bake in a 350℉ (180℃) oven for about 10-12 minutes.
Story Behind this Recipe
I love cinnamon rolls! I like them more with icing, but I decided to omit it this time.
When you are done rolling the dough, make sure that it is tightly sealed at the ends. If you want them to bake so that the middle sticks out, you don't have to bother pushing them down with the palm of your hand.