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1
Make the Dough In a medium bowl, combine the yeast with the warm water and 1 teaspoon of the sugar and let stand until foamy, about 5 minutes.
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2
Whisk in the 6 eggs.
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3
In the bowl of a standing mixer fitted with the dough hook, mix the 4 1/2 cups of sifted flour with the salt and the remaining 1/4 cup of sugar.
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4
Add the egg mixture and beat at medium speed until the dough is just moistened and very stiff.
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5
Add the butter a few cubes at a time, waiting until it is partially kneaded into the dough before adding more.
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6
Continue kneading until the butter is fully incorporated and the dough is silky, 8 to 10 minutes.
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7
Transfer the dough to an oiled bowl, cover with plastic wrap and refrigerate until chilled and slightly risen, at least 2 hours or overnight.
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8
Make the Filling Preheat the oven to 350.
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9
Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant and browned.
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10
Let cool, then finely chop the pecans.
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11
Transfer to a medium bowl and stir in the brown sugar and cinnamon.
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12
Make the Filling Line 2 baking sheets with parchment paper.
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13
On a floured surface, cut the dough into 2 pieces.
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14
Working with 1 piece at a time (while keeping the other refrigerated), roll the dough out to a 12-by-16-inch rectangle.
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15
Transfer the dough to a baking sheet and refrigerate until chilled.
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16
Repeat with the remaining dough.
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17
Make the Filling Spread half of the sour cream over one sheet of dough, leaving a 1/2-inch border all around.
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18
Sprinkle with half of the pecan filling.
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19
Brush the long sides with some of the egg wash.
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20
Roll up the dough from a long side into a tight cylinder and pinch the ends to seal.
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21
Freeze the dough log until it is chilled, about 2 hours.
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22
Repeat with the remaining dough and filling.
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23
Cover and refrigerate the remaining egg wash.
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24
Make the Filling Transfer the logs to a work surface and cut each one into 12 even slices.
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25
Set the slices on the baking sheet, cut sides up.
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26
Cover with plastic wrap and freeze until firm, at least 3 hours and preferably overnight.
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27
Make the Filling Unwrap the rolls and let stand at room temperature for 1 hour.
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28
Make the Filling Preheat the oven to 350.
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29
Brush the tops and sides of the rolls with the egg wash and bake in the center of the oven for 35 to 40 minutes, until golden and risen.
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30
Meanwhile, Make the Sugar Glaze In a medium bowl, using an electric mixer, beat the confectioners' sugar with the butter, heavy cream and vanilla extract until thick and smooth.
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31
Spread the sugar glaze on the hot cinnamon rolls and let cool for 20 minutes before serving.
