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1
In a glass measuring cup, heat the milk in the microwave until warm, 1 minute.
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2
In the bowl of a standing electric mixer fitted with the paddle, combine the warm milk and the yeast.
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3
Add the granulated sugar and the 6 tablespoons of softened butter and mix at medium speed until the butter is broken up, 1 minute.
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4
Beat in the eggs, one at a time.
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5
Add the flour and salt and mix at low speed until incorporated, about 2 minutes.
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6
Scrape down the side of the bowl.
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7
Increase the speed to medium and mix the dough for 2 minutes longer.
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8
Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let stand at room temperature for 30 minutes.
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9
Preheat the oven to 325.
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10
Spray a standard 12-cup muffin tin with nonstick cooking spray.
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11
On a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle.
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12
In a small bowl, mix the light brown sugar with the cinnamon.
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13
Brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar.
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14
Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam.
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15
Cut the log into twelve 2-inch pieces and set them in the muffin cups cut side up.
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16
Cover and let stand in a warm place for 30 minutes.
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17
Set the muffin pan on a baking sheet and bake for 25 to 30 minutes, until the buns are golden brown.
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18
Spread the pecans in a pie plate and toast for 10 minutes, until fragrant.
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19
Let cool, then coarsely chop the nuts.
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20
In a small saucepan, bring the brown sugar, butter, Scotch, condensed milk, water, creme fraiche and corn syrup to a boil.
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21
Simmer over moderate heat until thickened slightly, about 2 minutes.
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22
Remove from the heat and stir in the salt, vanilla and baking powder.
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23
Unmold the buns.
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24
Pour the glaze over the hot buns and sprinkle with the pecans.
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25
Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about 20 minutes.
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26
Serve warm.
