Combine 1-1/2 cups flour, sugar, undissolved yeast and salt in large bowl. Heat water, milk and butter until very warm (120° to 130°F). Add to flour mixture along with eggs. Beat until smooth. Stir in enough remaining flour to make soft dough. Knead until smooth and elastic, about 6 minutes. Cover; let rest 10 minutes. Divide dough in half; roll each half to 14 x 12-inch rectangle. For each rectangle, brush dough with melted butter; sprinkle with half of Cinnamon Walnut Filling. Roll up from long sides, jelly roll style. Cut each roll into 12 (1-inch) wide strips. Place, cut sides up, into 24 greased (2-1/2 inch) muffin cups. Let rise in warm, draft-free place until almost doubled in size, about 30 minutes. Bake at 400°F for 10 to 12 minutes or until done. Remove from pans; cool on wire rack. Drizzle with Powdered Sugar Glaze.
Cinnamon Walnut Filling: Combine all ingredients in small bowl. Powdered Sugar Glaze: Combine all ingredients in small bowl; stir until smooth.