• 2 tablespoons brown sugar tightly packed
• 2 teaspoons butter
• 1 tablespoon honey
• 1/8 teaspoon salt
• 1/2 cup Pecans

INSTRUCTIONS: 

1. Set the butter, eggs and cream cheese out to warm to room temperature. Place the milk in a small saucepan. Bring to a boil. The moment it reaches a boil, remove from heat.
   
2. Pour the hot milk into the bowl and add 1/2 cup butter, to bring the temperature down. Stir and allow the butter to melt completely. Then stir in the sugar. Touch the milk mixture to test the temperature. It should be close to lukewarm. If it is not, add 1/2 cup flour and test again. Once it is just above room temperature, stir in the yeast and let it foam for approximately 10 minutes. (Hot liquid can kill the yeast.) 
   
   
   
   
3. Add the eggs, salt, and remaining flour up to 3 1/2 cups. Knead the mixture well for about 10 mins, allow the dough to stretch and develop the gluten. Cover the top with plastic or a wet kitchen towel, and allow the dough to rise until double in size, approximately 60-90 minutes in a warm kitchen.
   
   
   
   
4. Dump the inflated dough out on a well-floured work surface. Fold into thirds and press flat. Then turn and fold into thirds again and press into a rectangle. Roll the rectangle out into a large 16 X 20 inch sheet.
   
   
   
   
   
   
   
   
   
   
5. Combine brown sugar and cinnamon. Sprinkle mixture and grated dark chocolate over butter and work in with hands (can add chopped nuts at this stage, if desired). Gently roll dough to form a log. Leave 1 1/2 inches bare (cinnamon-free) on one long edge. Be careful not to gouge holes in the dough. Starting at the cinnamon-covered long edge, roll the dough sheet tightly toward the uncovered edge to form a long tight log. Using un-flavored dental floss, section dough into 1 1/2-inch thick pieces. 
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1. Place a piece of parchment paper in a 9 X 13 inch baking dish and place them in the baking dish and cover using a plastic wrap or kitchen towel and allow to rise.
2. Preheat the oven to 350 degrees F. Allow the rolls to rise for at least 30 minutes while the oven heats. Then bake for 7-10 minutes, take out rolls and pour several tablespoons of heavy cream over each roll. Return to oven and bake until the edges are barely golden and the center of each roll is puffed high up.
   
   
   
   
3. Meanwhile, prepare frosting. Whisk together cream cheese, butter, vanilla. 2 tablespoons half-and-half and salt in small bowl. Add confectioner’s sugar. Adjust frosting consistency by adding milk; add several more tablespoons for a thinner icing.
4. Combine brown sugar, butter, honey and salt in a medium skillet. Stir over medium heat until butter is melted. Add pecans and cook, stirring constantly, for 5-7 minutes. Make sure pecans are all coated evenly. Spread pecans in single layer on parchment paper and cool completely.
   
   
   
   
5. Pipe frosting over warm rolls and drizzle melted dark chocolate (optional) and place the glazed pecans on each roll. Let the rolls cool slightly before serving. Serve warm and enjoy!