• Ingredients
  • 3 (.25 ounce) packages active dry yeast
  • 1/4 cup warm milk (110 to 115 degrees F)
  • 2 tablespoons sugar
  • 2 cups butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup heavy whipping cream
  • 1 cup sour cream
  • 7 egg yolks
  • 1/8 teaspoon salt
  • 8 cups all-purpose flour
  • FILLING:
  • 6 egg whites
  • 1 teaspoon cream of tartar
  • 1 cup sugar, divided
  • 3 cups ground walnuts
  • 2 teaspoons ground cinnamon
  • ICING:
  • 3 cups confectioners' sugar
  • 2 tablespoons butter, softened
  • 1/2 teaspoon almond extract, optional
  • 5 tablespoons milk

Directions

  • In a large mixing bowl, dissolve yeast in warm milk. Add sugar; let stand for 5 minutes. Add butter, cream cheese, cream, sour cream, egg yolks, salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
  • In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add 2 tablespoons sugar, beating until glossy stiff peaks form. Fold in nuts.
  • Turn dough onto a lightly floured surface; divide into fourths. Roll each portion into a 12-in. circle; spread a fourth of the filling over each circle. Add cinnamon if desired to remaining sugar; sprinkle over filling.
  • Cut each into 12 wedges. Roll up wedges from the wide end; place point side down 3 in. apart on greased baking sheets. Curve ends to form a crescent shape.
  • Bake at 350 degrees F for 17-20 minutes or until golden brown. Remove from pans to wire racks to cool.
  • For icing, in a large bowl, combine the confectioners' sugar, butter, extract if desired and enough milk to achieve drizzling consistency. Drizzle over rolls.