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Combine all ingredients except the butter.
Add the melted butter and mix well. Heat mixture in a large saucepan over medium heat until the ingredients blend well and thicken slightly, about 8 - 10 minutes. This makes more filling than enough filling for the Hungarian Nut Rolls. You can freeze any extra and use it as a topping for an apple pie, top baked sweet potatoes, or use it in a coffee cake recipe.
Cool the mixture.
Dissolve yeast in warm milk (105-115 degrees F.).
Combine the rest of the ingredients.
Add the yeast and milk mixture. Blend very well.
Divide dough into 4 or 6 parts depending on the length of nut roll wanted. This will make 4 - 6 loaves.
Roll about ¼-inch thick.
Spread with the cooled nut filling.
Roll up jellyroll fashion. Make sure the edges are sealed and fold over the ends.
Place the sealed portion down on a parchment paper-lined baking sheet. Loosely cover with plastic wrap. Let rise for 1 hour or until it has doubled in size. Begin to preheat the oven to 350 degrees F.
Bake in a 350 degree F oven for 30 to 40 minutes.
Remove from the oven and prepare the icing.
Prepare the icing by combining confectioners' sugar and milk. Slowly add milk until you get a drizzle consistency.
Drizzle over the Hungarian nut rolls.