Ingredients:

for the dough:
3 1/3 cups bread flour
1/4 cup sugar
1/2 tsp. salt
1 package rapid-rise yeast
1/3 cup unsalted butter
1/2 cup plus 2 tbsp. milk
2 large eggs

for the syrup:
1/2 cup plus 1 tbsp. unsalted butter
2 tbsp. turbinado sugar (I used regular)
4 tbsp. maple syrup
3 tbsp. light corn syrup

1 cup walnut or pecan pieces

for the glaze:
1 large egg
2 tbsp. milk

for the filling:
3 tbsp. sugar (or as needed)
1/2 cup sugar
cinnamon

12 cup muffin pan, buttered

Instructions:

Combine flour, sugar, salt and yeast in a large bowl. Melt the butter in the milk (using a microwave works fine) then beat in the eggs and stir in dry ingredients to make a dough.

Knead for 10 minutes by hand or for 5 with a dough hook. When springy and satiny, form into a ball, put into an oiled bowl, turn to coat and cover with plastic wrap.
Leave in a warm place for 1 hour or until doubled in size.

Using an electric mixer, start on the syrup: beat the butter until soft and smooth, then add the sugar, still beating. Beat in the syrups and then divide this mixture among the muffin cups. Top with the walnuts, about a tablespoonful in each sticky-based waiting cup.

Preheat oven to 350. When the dough's ready, give it a punch, knead once and then roll out to a large rectangle, approximately 12 x 24 inches, with the long side nearest you. Beat the egg and add the milk. Glaze the dough, using a pastry brush to paint or just spread with your fingers (that's what I did).

Sprinkle sugar and cinnamon liberally on dough, then roll up the dough like a long sausage. Cut into 12 even slices and lie each slice spiral-swirly cut side up, on top of the nuts and syrup already sitting in the bottoms of the cups.

Let rise for about 20 minutes, then when they're puffy,
put in the oven and bake for 20-25 minutes.

When they're done cooking, place a baking sheet on top of the muffin tin and flip the whole shebang over to release the cinnamon rolls out (along with their syrup) onto the baking sheet. Stick back on any nuts that fell off and make sure they all have plenty of syrup.