Nut Roll Coffee Cake

• 2 packages (1/4 ounce each) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1 cup butter, melted
• 1/2 cup warm 2% milk (110u0b0 to 115u0b0)
• 4 large egg yolks
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 2-1/2 cups all-purpose flour
• 3 large egg whites
• 1 cup plus 3 tablespoons sugar, divided
• 2 cups ground walnuts
• 2 tablespoons 2% milk
• 2 teaspoons ground cinnamon

1. In a large bowl, dissolve yeast in warm water. Add the butter, milk, egg yolks, sugar, salt and flour. Beat until smooth (mixture will be sticky). Cover and refrigerate overnight.
2. For filling, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in 1 cup sugar, about 2 tablespoons at a time, on high until sugar is dissolved. In a large bowl, combine the walnuts, milk, cinnamon and remaining sugar; fold in egg whites.
3. Divide dough in half. On a well-floured surface, roll each portion into an 18x12-in. rectangle. Spread filling evenly over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
4. Place one filled roll seam side up in a greased 10-in. tube pan. Top with second roll, seam side down. Bake at 350u0b0 until golden brown, 40-45 minutes. Cool for 10 minutes before removing from pan to a wire rack.

active dry yeast, warm water, butter, milk, egg yolks, sugar, salt, flour, egg whites, sugar, ground walnuts, milk, ground cinnamon

Taken from www.tasteofhome.com/recipes/nut-roll-coffee-cake/ (may not work)