Stir yeast into warm milk until dissolved (large bowl). Add sugar, 1/3 c. melted butter, salt, eggs and flour - mix well. Turn on lightly floured board and knead 10 to 15 time, then shape into a ball. Place in a bowl, cover with clean tea towel and keep in refrigerator over night. (Or, if you're baking them right away, allow dough to rise for 1 hr. prior to shaping).
In the morning, or after rising, preheat oven to 375 degrees F. Roll dough to about 16" x 20" rectangle. Mix together the 1 c. brown sugar, 2 T. ground connamon, 1/2 c. chopped walnuts. Spread the 1/4 c. softened butter over dough to within 1/2" of edges. Sprinkle brown sugar mixture over. Starting at long edge, roll up and pinch edges together. Slice with sharp knife into 12 pieces.
In 9" x 13" baking pan, stir together the 1/4 c. brown sugar with 1/4 c. melted butter, spread over bottom of pan. Place cut rolls in the pan. Place in 375 F. oven for 30 minutes or until golden brown. Cool slightly, then invert on parchment paper and allow to sit for 10 min. for the sticky toffee bottom to seep over the rolls. Ice with cream cheese frosting and serve slightly warm. Yum!
Cream cheese frosting: with mixer, blend 1/2 of an 8 oz. pkg. cream cheese (softened) with 1/4 c. softened butter and 1/2 tsp vanilla. Add 1 1/2 c. icing sugar or until the right consistency. If too stiff, you may add up to 2 tsp. milk. Slather over warm cinnamon buns!