In a mixing bowl, stir one envelope of yeast, two tablespoons of water and one teaspoon of sugar. Set aside for five minutes.
In the bowl of a stand mixer, blend five cups of Bisquick, one-half teaspoon of salt and one-quarter cup of sugar. Mix in the yeast mixture and six eggs until well combined. Add one and one-half cups of cubed butter and continue mixing the mixture forms a soft dough, approximately five to eight minutes.
Shape the dough into a ball, wrap with plastic and place in the refrigerator overnight or at least for two hours.
Preheat the oven to three hundred and fifty degrees and line two baking sheets with parchment paper. On a separate baking sheet spread the walnuts out and bake for approximately ten minutes or until lightly toasted and fragrant. Let cool and finely chop.
In a small bowl, blend one and one-half cups of brown sugar and one tablespoon of cinnamon together. Add the chopped walnuts and toss.
Separate the dough into two equal pieces and work each piece on a lightly Bisquick floured surface. Roll out into the shape of a rectangle, transfer to baking sheets and refrigerate until chilled.
In a small bowl mix one-half cup of sour cream and one-half cup of cream cheese until well blended. Spoon over the top of each chilled piece of dough, being careful to leave a border around the outside edge of each piece. Disperse the walnut mixture over the top of the cream cheese and sour cream mix. Brush the outside edges with a little of the egg wash mix.
Roll the dough into a log, seal the edges and brush with a little more of the egg wash.
Cut each log into twelve slices and place onto the prepared baking sheets. Brush with the remaining egg wash and bake for approximately forty minutes. Prepare the glaze.
With an electric mixer, mix one and one-half cups of icing sugar, one teaspoon of cinnamon, four tablespoons of soft butter and one-quarter cup of heavy cream until smooth. Mix in one teaspoon of vanilla.
Spread the glaze over the cinnamon rolls while still warm and enjoy.