1 loaf frozen bread dough, thaw overnight in refrigerator
1/2 c. butter, softened
1/2 c. chopped walnuts
1/2 c. sugar
2 tsp. cinnamon
Confectioners sugar with glaze

Allow dough to stand at room temperature on lightly floured board for 1 hour. Roll and push dough to 14x8 inch rectangle. Spread 2/3 of dough with all but 2 tablespoons butter; Fold entire rectangle in thirds. Roll again; fold in thirds again. Let rest 15 minutes while making filling.

Combine nuts, sugar and cinnamon in small bowl. Roll dough to 14x8 inch rectangle. Spread 2 tablespoons butter over surface; sprinkle with filling almost to edges. Roll jelly-roll fashion from long side. Place seam side down on greased cookie sheet and shape into circle, pinching seam well to seal.

Using scissors, make deep cuts from outside almost to center, 1 inch apart. Turn each section, cut side up, so filling shows. Cover; let rise until double in size (about 1 hour).

Bake at 350 degrees for 25 minutes. Remove to wire rack to cool. Drizzle with confectioners sugar glaze.

GLAZE:

Blend 1/2 cup powdered sugar with 1 tablespoon milk in small bowl until smooth.