Ingredients

• ¾ stick unsalted butter

• 1 cup cold milk

• ⅓ cup sugar

• 1 package active dry yeast

• 2 eggs, beaten

• ⅓ tsp salt

• ½ Tbsp honey

• 3 cups all-purpose flour (add 1 cup at a time)

• 1 cup brown sugar

• 2 Tbsp ground cinnamon

• ½ stick room-temperature butter

• Sugar mixture (above)

• ½ cup chopped pecans (optional)

• 2 cups confectioners’ sugar

• 1 tsp vanilla extract

• 3 Tbsp melted butter

• 3 Tbsp hot water (add more for thinner glaze)

Instructions

• Prepare the dough base

• In a saucepan over medium heat, melt ¾ stick butter.

• Stir in 1 cup cold milk and ⅓ cup sugar.

• Remove from heat and cool until just warm (about 100°F).

• Activate yeast

• Sprinkle in 1 package active dry yeast. Stir lightly, cover, and let sit for 5 minutes until bubbly.

• Mix dough

• Stir in beaten eggs, salt, and honey.

• Add flour 1 cup at a time, stirring just until flour is moistened. Dough will be sticky.

• First rise

• Cover bowl and let dough rise in a warm place for 1 hour, or until doubled in size.

• Prepare filling

• Mix brown sugar and cinnamon in a small bowl.

• Shape rolls

• Turn risen dough onto a floured surface. Pat or stretch into a rectangle (about 10×14 in).

• Spread with ½ stick softened butter.

• Evenly sprinkle sugar mixture, then pecans.

• Roll dough up tightly from the long edge.

• Cut & second rise

• Slice log into 9–10 rolls using a sharp knife or thread/floss.

• Place rolls in a greased or parchment-lined pan.

• Cover and let rise 45 minutes until puffy.

• Bake

• Preheat oven to 350°F (175°C).

• Bake rolls for 30–32 minutes, until golden brown.

• Make glaze

• Whisk confectioners’ sugar, vanilla, melted butter, and hot water until smooth.

• Finish

• Let rolls cool 10–15 minutes.

• Drizzle with glaze and serve warm.