-In a large mixing bowl, dissolve yeast and the sugar in the milk.

-Add the salt and two cups of flour and beat for a few minutes.

-Beat in the eggs and butter.

-Stir in the remaining flour, half a cup at a time, beating well after each addition.

-Turn the dough onto a lightly floured surface and knead until smooth and elastic (approximately 5 minutes).

-Place the dough in a large bowl and cover with plastic wrap.

-Set it in a warm place and allow it to rise until it doubled, approximately 1 hour.

While the dough is rising, prepare your filling.

-Mix all the filling ingredients in a medium-sized bowl and set aside until your dough has doubled in volume.

How to fill and roll the dough:

-Roll out the dough into a long rectangle about ¼" thick and brush with half of the melted butter.

-Spread the apple nut mixture evenly over the dough, leaving about an inch empty border on all sides.

-Roll dough from the long side over on itself to form a log, keeping it as even as possible and squeezing it slightly as you roll.

-Cut the roll evenly in half and carefully place each piece in 2 well-buttered pans. I used 1 Bundt and one angel food cake pan.

-Cover with plastic wrap and allow your cakes to double in a warm place for approximately 1 hour.

-Once doubled, preheat your oven to 350 degrees and brush with the remaining melted butter.

-Bake for approximately 45-50 minutes or until your cakes are golden in color.

-Remove from the oven and allow your cakes to cool for 20 minutes before removing them from the pans to complete the cooling process.

-Stir all the ingredients together until the icing is the consistency of thick honey and drizzle it over the top of the cake.