DOUGH:

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

FILLING:

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

EGG GLAZE:

1 egg
1 tbsp. milk

VANILLA GLAZE:

2 1/2 tbsp. milk
1 tbsp. butter, melted
1 tsp. vanilla
Dash of salt

Add 1 cup sifted powdered sugar; blend well. Drizzle on crescents.

Combine 3 cups flour, sugar, cinnamon, salt, yeast in bowl. Heat milk, butter to 130 degrees; beat into flour with mixer 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 doubled, about 90 minutes.

Punch down dough; let rest 10 minutes. Divide in half; roll each half to 13 inch circle, 1/4 inch thick. Cut each circle in 12 wedges, beginning in the center to outer edge.

Heat honey and butter over low heat to blend. Add vanilla, pecans. Cool; place 2 teaspoons on wide ends of wedges. Roll from wide ends. Form crescents. Space 2 inches apart on cookie sheets. Let rise, covered, until doubled in size, 45-60 minutes.

Combine egg and milk to make glaze. Brush on crescents. Bake at 375 degrees for 15 minutes. Cool on sheets 5 minutes. Cool completely and drizzle with vanilla glaze.

These are scrumptious crescents - "A Honey of a Dessert".