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1.
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For the dough: In a standing mixer fitted with the paddle attachment, beat the eggs, granulated sugar, and salt.
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Combine the warm milk and margarine and add to the egg mixture.
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While mixing slowly, gradually add 4 cups of the flour; beat to combine.
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Add the yeast and mix thoroughly.
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Add the remaining 4 cups flour and mix on medium speed for about 7 minutes to make a soft dough.
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2.
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Turn the dough out of the bowl.
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Knead briefly and form into a ball.
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Put the dough in a lightly oiled bowl.
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Cover with plastic wrap and set aside at room temperature until doubled in size, about 1 hour.
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3.
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Preheat the oven to 350 degrees F.
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4.
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For the filling: Turn the dough onto a work surface and roll into a 1 1/2 by 2-foot rectangle.
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Spread the margarine over the dough and sprinkle the entire surface with the brown sugar, cinnamon, and chopped pecans.
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Roll the dough up into a cylinder starting with a long edge, and then cut into 12 slices.
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Lay the slices in an oiled baking pan and bake until golden brown, about 15 minutes.
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Let cool.
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5.
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For the icing: Whisk the confectioners' sugar, salt, and almond extract together in a large bowl.
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Whisk in a tablespoon of margarine at a time until combined.
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(This will look a little crumbly.)
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Slowly whisk in the milk to make a thick glaze.
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Drizzle the glaze over the rolls; set aside for a couple minutes for the glaze to set.
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Serve.
