In a large bowl, mix warm milk, sugar and yeast. Let it sit for 5 minutes until bubbly. Add melted butter, eggs, salt, and flour. Mix and knead until soft and smooth. Cover the dough with a towel and let it rise for one hour.

In a saucepan, melt butter over low heat. Add sugar, honey, milk, and cinnamon. Stir well. Remove from heat and add chopped walnuts and vanilla extract. Mix until smooth and slightly thick. Let it cool.

Once the dough has risen, roll it out on a floured surface into a large rectangle. Try to make it thin but not too thin, around ¼ inch thick.

Spread the walnut filling evenly over the rolled dough. Leave a small border around the edges.

Starting from one long side, roll the dough tightly like a jelly roll. Pinch the edges to seal it. Place it into a greased loaf pan or shape it into a ring in a Bundt pan.

Cover the rolled dough and let it rise for another 30 minutes. This helps make it soft and fluffy after baking.

Preheat the oven to 350°F (175°C). Bake for 45–50 minutes until golden brown. The kitchen will smell amazing as it bakes.

Let it cool completely before slicing. Dust with powdered sugar if you like. Serve warm or at room temperature.