Glazed Cinnamon Rolls with Pecan Swirls - yeast

Method

• Make the Dough In a medium bowl, combine the yeast with the warm water and 1 teaspoon of the sugar and let stand until foamy, about 5 minutes.
• Whisk in the 6 eggs.
• In the bowl of a standing mixer fitted with the dough hook, mix the 4 1/2 cups of sifted flour with the salt and the remaining 1/4 cup of sugar.
• Add the egg mixture and beat at medium speed until the dough is just moistened and very stiff.
• Add the butter a few cubes at a time, waiting until it is partially kneaded into the dough before adding more.
• Continue kneading until the butter is fully incorporated and the dough is silky, 8 to 10 minutes.
• Transfer the dough to an oiled bowl, cover with plastic wrap and refrigerate until chilled and slightly risen, at least 2 hours or overnight.
• Make the Filling Preheat the oven to 350.
• Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant and browned.
• Let cool, then finely chop the pecans.
• Transfer to a medium bowl and stir in the brown sugar and cinnamon.
• Make the Filling Line 2 baking sheets with parchment paper.
• On a floured surface, cut the dough into 2 pieces.
• Working with 1 piece at a time (while keeping the other refrigerated), roll the dough out to a 12-by-16-inch rectangle.
• Transfer the dough to a baking sheet and refrigerate until chilled.
• Repeat with the remaining dough.
• Make the Filling Spread half of the sour cream over one sheet of dough, leaving a 1/2-inch border all around.
• Sprinkle with half of the pecan filling.
• Brush the long sides with some of the egg wash.
• Roll up the dough from a long side into a tight cylinder and pinch the ends to seal.
• Freeze the dough log until it is chilled, about 2 hours.
• Repeat with the remaining dough and filling.
• Cover and refrigerate the remaining egg wash.
• Make the Filling Transfer the logs to a work surface and cut each one into 12 even slices.
• Set the slices on the baking sheet, cut sides up.
• Cover with plastic wrap and freeze until firm, at least 3 hours and preferably overnight.
• Make the Filling Unwrap the rolls and let stand at room temperature for 1 hour.
• Make the Filling Preheat the oven to 350.
• Brush the tops and sides of the rolls with the egg wash and bake in the center of the oven for 35 to 40 minutes, until golden and risen.
• Meanwhile, Make the Sugar Glaze In a medium bowl, using an electric mixer, beat the confectioners' sugar with the butter, heavy cream and vanilla extract until thick and smooth.
• Spread the sugar glaze on the hot cinnamon rolls and let cool for 20 minutes before serving.