In large mixer bowl, combine 2 cups flour, yeast, ½ cup sugar, and salt; mix well. Heat milk, water and butter to 120F to 130F; butter does not need to melt. Add to flour mixture; add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until dough tests ripe.

To make the filling, combine ¾ cup sugar, nuts, and cinnamon; set aside.

Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 12 x 9-inch rectangle. Brush each part with half of melted butter; sprinkle half of Filling over dough. Starting with 12-inch side, roll up tightly. Pinch edges to seal. Cut into 12 slices. Place in greased 13 x 9-inch pans. Cover; let rise until indentation remains after lightly touching side of roll.

Bake at 375F for 20 to 25 minutes until golden brown.

Combine all Glaze ingredients; blend until smooth. Drizzle Glaze over hot rolls; cool.