Combined chopped dried persimmon, sugar, cinnamon, and 1½ cups (360ml) water in a small saucepan. Bring to a boil, reduce heat and let it simmer for 12 minutes or until persimmon are thick and mushy. Remove and allow it to cool completely.

In a large bowl, beat butter with an electric mixer for 30 seconds. Add sugar and salt and beat until combined. Beat in milk and vanilla and as much of the flour as you can. Stir in the remaining. Divide the dough in two. Wrap in plastic and chill for an hour or until it is easy to handle.

Roll out one portion of the dough between wax paper into a 12-inch x 10-inch rectangle. Spread half the filling on the dough and sprinkle half of the chopped walnuts on the top. With the help of the wax paper, roll up the dough and filling as tightly as possible. Trim the ends and wrap in plastic. Chill in the refrigerator for at least 2 hours or until dough is firm. Repeat with the other portion of dough.

Slice rolls with a very sharp knife into ¼-inch slices and place on cookie sheet.

Bake in 375°F (190°C) oven for 15 minutes or until the edges are lightly browned. Remove and cool on wire rack.