In a large bowl or the bowl of a stand mixer, dissolve yeast in warmed water and milk and mix in 1 cup/125g flour. You will get a kind of batter. Cover bowl with plastic wrap and let it rise for about 45 minutes. After this time, add to the bowl the sugar, butter, eggs, salt and 2 cups/250g of the flour. With the kneading hook or by hand, mix dough, adding more flour in small increments until you have a smooth dough.
Place dough in a greased bowl, cover with plastic wrap and set it out again to rise for a couple of hours, or until the volume is doubled.
Meanwhile, prepare the filling by whipping together the brown sugar and softened butter. Set aside.
Prepare your baking pan (8-10-inch springform pan or 8-10-inch cast iron skill) or skillet by greasing with butter. *Place baking pan or skillet onto a baking sheet to catch any drips and set aside.
When dough is risen, turn dough onto a floured surface and deflate slightly, With a rolling pin, roll it out, forming a rectangle about 14 inches by 18 inches. Spread a thin layer of brown sugar/butter mixture all over the dough and then, starting with the long edge, roll the dough tightly jelly-roll style. Cut it into 12 slices about 1 1/2 inches wide. Before placing slices in baking pan, tightly pinch together the bottom of the slice, by pinching the edges towards the middle. Place in baking pan and repeat with all the slices. Allow to rise again for about 30 minutes, or until puffy and filled in within the baking pan.
Preheat oven to 390° F. and bake for about 25 minutes. *Check at 15 and 20 minutes into cooking to check for browning. If top is getting too browned, cover loosely with a sheet of tinfoil.
Remove from oven and set aside. Meanwhile, prepare topping. In a small saucepan, melt butter over medium heat. Add brown sugar and stir to combine. Cook over medium heat, stirring, until sauce bubbles and sugar dissolves, about 3 minutes. Add cream and salt. Stir to combine. Add nuts and stir. Pour sauce over cooked rolls. Dust with icing sugar before serving.