Put the walnuts in a food processor, finely grind them, and set aside.
By hand or in a mixer, cream the butter and the brown sugar until smooth. Stir in one egg, vanilla extract, and cinnamon. Add the ground walnuts and mix until incorporated. Set aside.
Place the risen dough on a lightly floured board and roll it into a
Spread the walnut filling evenly over the dough. From the long end, roll up the dough, pinching the ends to the sides to seal it.
Pull the dough to a length of
Let the dough rise for about 1½ hours, until doubled.
Let the walnut roll cool for 10 to 15 minutes and then slice it.
© 1993 Emily Luchetti. All rights reserved.