1 pkg. dry yeast
3 c. plain flour
1 c. butter, softened
3 egg yolks
1 (8 oz.) carton commercial sour cream
1/2 c. sugar
1/2 c. chopped pecans
3/4 tsp. ground cinnamon

Combine yeast and flour; add butter mixing well. Stir in egg yolks and sour cream. Shape dough into 4 balls, wrap in wax paper and refrigerate overnight. Combine sugar, pecans and cinnamon; set aside. Work with 1 portion of dough at a time; place on a lightly floured surface. Roll into a 1/4 inch thick circle. Spread 1/4 cup sugar mixture evenly over each circle and cut into 16 equal wedges. Roll up each wedge beginning at wide edge and roll to point. Seal points firmly. Place on a greased baking sheet, point side down and bake at 350 degrees for 18 minutes or until lightly brown. Transfer to wire racks and drizzle with glaze while still warm.

GLAZE:

2 c. powdered sugar
3 tbsp. milk

Combine and stir until smooth.