DOUGH:

4 1/2-5 c. all-purpose flour
1/2 c. sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1 pkg. fast rising yeast
1 c. milk
1/2 c. (1 stick) butter
2 eggs

HONEY-PECAN FILLING:

1/2 c. honey
2 tbsp. butter
1/2 tsp. vanilla
1 1/2 c. finely chopped pecans

EGG GLAZE:

1 egg, beaten
1 tbsp. milk

Combine 3 cups flour, sugar, cinnamon, salt and yeast in bowl. Heat milk, butter to 130 degrees; beat into flour on low. Add eggs; beat at medium 3 minutes. Stir in remaining flour for soft dough. Knead dough on floured surface until smooth and elastic, 5 minutes; add flour to prevent sticking. Let rise in oiled bowl, covered, until double, about 90 minutes. Punch dough down; let rest 10 minutes. Divide in half; roll each half to 13 inch circle, 1/4 inch thick. Cut each circle in 12 wedges.

Heat honey and butter over low to blend. Add vanilla and pecans. Cool. Place 2 teaspoons on wide ends of edge. Roll from the wide end. Form crescents. Space 2 inches apart on cookie sheet. Let rise, covered, until double, 45-60 minutes.

Combine egg and milk. Brush on crescents. Bake at 375 degrees for 15 minutes. Cool on sheets 15 minutes. Drizzle with Vanilla Icing.