Preheat oven to 375 ° C.
In a bowl add the warm water and warm milk. Dissolve yeast in this liquid mixture.
In another bowl, make a volcano with flour and sugar, add the liquid mixture with the egg and integrate all the ingredients.
Knead adding salt and butter slowly until smooth and partially smooth dough. Add a little flour if the dough is too sticky.
Let the dough in an oiled bowl for an hour, until double in size.
In a small bowl mix the sugar, brown sugar, cinnamon and caramel Buendia Coffee.
When finished fermenting dough, spread on floured surface, varnishing a little mace butter with a brush and add the mixture of cinnamon and coffee.
Roll the dough and cut into thick slices. Let stand for half an hour on baking sheet.
Bake for about 25 to 30 minutes.
Mix all ingredients, except nuts until well blended.
Serve the cinnamon and coffee rolls with a little glazing and walnuts.
Optional: To change the fill you can can add a little panela, and for the glazing you can replace nuts with peanut.
Recipes developed by the Colombian College Body- Coffee Buendía´s Food Program.