Dough

1. Dissolve dry yeast in the warm water with salt, sugar, and 1/4 cup of flour.
2. Mix and let sit for about 15 minutes to proof (it will start to form bubbles).
3. Add 2 cups flour and combine until it is manageable to knead on a floured surface. Working the dough, gradually add enough flour (approx 1 1/2-2 more cups) to form a soft dough that is not sticky. (If you have never done this before, it should feel a little like an ear lobe.)
4. Let the dough rest in a bowl, on the counter, while you prepare the topping.

Topping

1. Make the topping by putting sugar butter and water in a saucepan over moderate heat.
2. When butter melts, bring to a boil and boil for 5 minutes, stirring frequently; reduce heat slightly if syrup boils up too high.
3. Pour into a 9×13 inch pan or 10 inch round cake pan or baking dish.
4. Sprinkle nuts evenly over syrup. It will begin to firm up.
5. Roll the dough out to a 9×14 rectangle on a lightly floured surface.

Filling

1. Melt the butter in a small bowl. Add the sugar and cinnamon and combine.
2. Spread the mixture evenly over the dough (I usually use a small brush).

Assembly

1. Starting from one long side, roll the dough up like a jellyroll, pinching to seal the outside edge.
2. Cut into 12-16 slices and arrange evenly in the pan over the topping. Do not worry about spaces.
3. Place the pan in a warm place and allow the dough to rise until doubled in volume (40-60 minutes).
4. Pre-heat oven to 350° F.
5. Bake about 30 minutes until buns are medium brown.
6. Let stand 3-5 minutes*, then invert onto a platter or sheet of foil.