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1
In a small bowl let the currants macerate in the brandy and 1/4 cup hot water for 20 minutes, or until they are softened, and drain them.
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2
In a saucepan heat 1/4 cup of the brown sugar, 1/4 cup honey, and butter over moderately low heat, stirring, until the sugar is melted.
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3
Pour the mixture into an 8 1/2-inch round cake pan, and sprinkle the pecans over it.
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4
Roll the dough into an 18- by 10-inch rectangle on a lightly floured surface, force the remaining 1/2 cup brown sugar through a coarse sieve evenly over the dough, and sprinkle the cinnamon and currants over the brown sugar.
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5
Beginning with a long side roll up the dough tightly, jelly-roll fashion.
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6
Cut it into 1-inch slices with a sharp knife, and fit the slices cut side up in one layer in the pan, pressing them down gently.
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7
Bake the buns in a pre-heated 425 degree F oven for 20 minutes, or until a tester inserted in the dough comes out clean.
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8
Run a thin knife around the edge of the pan, invert the buns onto a plate, and invert them onto a platter so that the plain side is up.
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9
Brush the top with the additional honey, heated, if desired.
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10
(Or, if you prefer not to use the honey glaze, invert the buns directly onto a platter, sticky side up.)
