The temperature in your kitchen should be around 18-22ºC.
In a mixing bowl, combine flour, salt, sugar and eggs. Add in yeast and start kneading.
Add in milk slowly.
Knead for 10 minutes until the dough starts to look soft and homogeneous. Add in milk, knead again and make a 5 minutes pause. Knead for 10 more minutes until the dough separates itself from the bowl.
Form a ball and grease the bowl with olive oil. Place the ball on the greased bowl, cover and let it rest in the refrigerator overnight (a maximum of 8 hours).
The next morning, take the dough out of the fridge and let it grow a little bit more at room temperature, for around 30-45 minutes, until warmed up a little bit.
In a medium-sized bowl, prepare the filling: combine brown sugar and cinnamon.
Preheat oven to180ºC.
Stretch the dough over parchment paper and shape it as a rectangle 1-2 cm tall.
Brush melted butter over the dough and sprinkle the cinnamon mixture on top.
Roll up the dough and cut it into slices.
Cover a circular tray with parchment paper and place the sliced one next to the other.
Let them rise for10 minutes more at 18-22ºC.
Bake for 25 minutes.
Meanwhile, prepare the frosting: beat cream cheese with butter, icing sugar and vanilla extract.
Bake for about 20 to 25 minutes.
Prepare the frosting by beating the cream cheese, butter, powdered sugar and vanilla extract.
Once the rolls are cooked, spread frosting on top and serve with sprinkled nuts.