Combine all dough ingredients (Flour, Caster Sugar, Yeast, Salt, 6 oz Milk, 2 Beaten Eggs, 30g Butter) in a large bowl. Knead the dough thoroughly until it is smooth.
Cover the bowl with a clean cloth or plastic wrap. Let the dough rise in a warm place for approximately 2 hours. The dough should double in size.
Gently punch down the risen dough to release air. Knead it lightly for a moment.
Divide the dough into two equal portions.
On a lightly floured surface, roll each dough portion into an oblong shape, approximately 12 inches long and 8 inches wide.
In a separate bowl, mix all filling ingredients: Walnuts (140g), Butter (85g), Brown Sugar (85g), and Cinnamon (1 teaspoon).
Divide the filling equally between the two rolled dough pieces. Spread the filling evenly over each piece of dough, leaving a small border at the edges.
Starting from a long side, tightly roll up each dough oblong. You should have two rolls, each about 12 inches long, resembling sausages.
Grease a baking sheet. Place the two rolls side by side on the baking sheet, ensuring they touch each other.
Cover the rolls on the baking sheet with a clean cloth or plastic wrap. Let them rise again in a warm place for about 40 minutes.
Preheat your oven to 200ºC (425ºF).
Bake the rolls for 30 to 35 minutes. They should be well risen and golden brown. To check if they are done, tap the bottom of the bread; it should sound hollow.
Carefully remove the baked rolls from the oven. While they are still hot, brush the tops with milk (To Glaze).
Allow to cool slightly. Sift a generous amount of Icing Sugar (To Glaze) over the top before serving.