Add the salt, melted butter, egg wash and sugar to a mixing bowl.
Add the flour and yeast water.
Mix the electric mixer on low speed for about 5 minutes, until a dough forms, and let it rest for an hour and a half to rise.
The dough swells to twice its original size.
Prepare the filling by crushing the walnuts, but retaining some of the flavor.
Add brown sugar.
Add salt, cinnamon and melted butter.
Mix well until thick and set aside.
The dough measures about 30 x 40 centimeters.
Spread the filling evenly.
Gently roll into long strips.
Slice into 8-9 portions, place in a container coated with thin cream, cover with a tea towel or plastic wrap, and let rest for about 45 minutes for secondary fermentation.
Wait for the time to start adjusting the sweetness of the cheese frosting to your liking.
Bake the cinnamon rolls in a preheated 180 degree oven for about 25 minutes.