• In a large mixing bowl, combine the flour, sugar, melted butter, warm water, warm milk, egg, yeast, and salt. Mix until a soft dough forms.
• Knead the dough on a floured surface for 5-10 minutes, until smooth and elastic.
• Place the dough in a greased bowl and cover with plastic wrap. Let rise in a warm place for 1 hour, or until doubled in size.
• In a small mixing bowl, combine the softened butter, brown sugar, and cinnamon to make the filling.
• Roll out the dough on a floured surface into a rectangle about 1/4 inch thick.
• Spread the filling over the dough, leaving a 1/2 inch border around the edges. Sprinkle with chopped nuts, if using.
• Roll up the dough tightly, starting from the long side. Pinch the seam to seal.
• Cut the rolled dough into 12 even pieces and place them in a greased baking dish.
• Cover with plastic wrap and let rise for another 30 minutes.
• Preheat the oven to 375°F.
• Remove the plastic wrap and bake the cinnamon rolls for 20-25 minutes, or until golden brown.

For The Glaze:

• In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to make the glaze.
• When the cinnamon rolls are done, let them cool for a few minutes before drizzling the glaze on top.