In a small bowl, combine 1 cup warm milk and 1/4 cup granulated sugar; sprinkle 1 packet (2 1/4 teaspoons) active dry yeast on top and let sit for 5–10 minutes until frothy.

In a large mixing bowl, whisk together 3 cups all-purpose flour and 1/2 teaspoon salt; add 1/4 cup melted unsalted butter, 2 large eggs, and the activated yeast mixture.

Stir the ingredients with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.

Place the dough in a greased bowl; cover with a kitchen towel and let rise in a warm place for about 1 hour or until doubled in size.

Meanwhile, in a bowl, mix 1 1/2 cups ground nuts, 1 cup brown sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon cinnamon to prepare the filling.

Punch down the risen dough and roll it out on a floured surface into a rectangle about 1/4 inch thick.

Spread the nut filling evenly over the dough; tightly roll up from a long side, pinch seams closed, and place seam-side down on a parchment-lined baking sheet. Optionally brush with egg wash for a shiny crust.

Preheat the oven to 350°F (175°C) and bake the roll for 25–30 minutes or until golden brown. Let cool completely on a wire rack before slicing.