Recipe

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• 2 packages (1/4 oz each) active dry yeast
• 1/2 cup warm water (110o to 115o)
• 2 eggs
• 1/4 cup sugar
• 3 tbsp butter, melted
• 2 tsp salt
• 1 tsp vanilla extract
• 3-1/4 cups king arthur unbleached all-purpose flour
• topping:
• 1/2 cup packed brown sugar
• 1/3 cup honey
• 1/4 cup butter, cubed
• 1/4 tsp salt
• 1/2 cup chopped pecans
• filling:
• 2 tbsp butter, melted
• 1/2 cup chopped pecans
• 1/4 cup packed brown sugar
• 1 tsp ground cinnamon

• 1 In a large bowl, dissolve yeast in water. Add the eggs, sugar, butter, salt, vanilla and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form soft dough.
• 2 Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
• 3 In a small saucepan, combine the brown sugar, honey, butter and salt; bring to a boil, stirring occasionally. Boil for 1 minute. Pour into a greased 13-in. x 9-in. baking pan; sprinkle with pecans. Set aside.
• 4 Punch dough down. Turn onto a lightly floured surface; roll into a 24-in. x 8-in. rectangle; brush with butter to within 1 in of edges. Combine the pecans, brown sugar and cinnamon; sprinkle over butter.
• 5 Roll up from long side; seal seam. Cut into 1-in. slices; place cut side down in pan. Cover and let rise until doubled, about 30 minutes.
• 6 Bake at 350° for 25-28 minutes or until golden brown. Cool 1 minute; invert onto a serving platter. Yield: 2 dozen.