Mix the flour, custard powder and salt in a bowl. Put the yeast in a bowl and mix with some of the sugar. Add the rest of the sugar to the flour mixture. Heat the water and use it to stir the yeast. Make a well in the middle of the flour and add the yeast water. Mix a little with flour with your finger. Warm the milk and melt the butter in it. Now add this lukewarm to the flour mixture together with the egg and knead everything into a dough. Continue kneading until it separates nicely from the edge of the bowl. Depending on the flour, you may need a little more liquid. Place the dough on a lightly floured work surface and knead well with your hands. Return to the bowl and let rise covered in a warm place. It should double its volume, depending on the room temperature, this can take up to an hour.
In the meantime, mix the sugar and cinnamon, chop the walnuts and line a baking sheet with parchment paper. When the dough is ready, briefly melt the butter for the filling in the microwave. Place the dough on the lightly floured work surface, knead briefly and roll out into a rectangle of 44 × 26 cm. Spread all of the melted butter on the dough and sprinkle the sugar-cinnamon mixture on top. Spread the chopped nuts on top.
Roll up the dough from the long side and cut the roll into about 3 cm thick slices. Do not place these too close to the prepared baking sheet, cover and let rise for another 30 minutes. In the meantime, preheat the oven to 180 degrees. Bake the cinnamon rolls for 15-20 minutes, they should only be lightly browned. Let cool on a wire rack. Dust with powdered sugar if you like. They taste particularly good when they are slightly lukewarm.
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