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1
In bowl of a standing electric mixer with paddle attachment sprinkle yeast over water with 1/4 teaspoon sugar and let stand until foamy, about 5 minutes.
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2
Add remaining sugar, flour, milk, salt, and yolks and beat on low speed until combined well.
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3
Beat in butter, a few pieces at a time, and beat on medium speed until smooth and elastic, about 5 minutes.
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4
(Dough will be soft.)
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5
Scrape dough from side of bowl and let rise, covered with plastic wrap and a kitchen towel, in a warm place 1 hour, or until doubled in bulk.
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6
In a bowl soak dried fruit in warm water to cover 15 minutes.
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7
Drain fruit, discarding water, and chop fine.
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8
In a small bowl stir together fruit and pecans.
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9
In a small bowl stir together well sugar and cinnamon.
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10
Grease a 13-by 9-inch baking pan.
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11
Punch down dough and on a floured surface roll out into a 16- by 12-inch rectangle.
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12
Brush dough with melted butter, leaving an unbuttered 1/2-inch border on long sides, and sprinkle filling evenly over buttered dough.
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13
Sprinkle cinnamon sugar evenly over filling.
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14
With a long side facing you, roll up dough jelly-roll fashion, brushing off any excess flour, and pinch long edge together firmly to seal.
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15
Cut rolled dough crosswise into 12 pieces with a sharp knife and arrange pieces, cut sides down, in pan.
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16
Let buns rise, covered loosely, in a warm place 45 to 50 minutes, or until doubled in bulk.
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17
While buns are rising, preheat oven to 350F.
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18
Bake buns in middle of oven until golden, about 25 minutes.
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19
(Alternatively, buns may be made 1 week ahead: Bake buns in middle of oven until pale golden, about 15 minutes (buns will not be completely baked), and transfer pan to a rack to cool completely.
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20
Freeze buns in pan, covered tightly with foil.
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21
To serve, thaw buns at room temperature 1 hour and bake in a preheated 350F.
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22
oven until golden, about 10 minutes).
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23
Transfer buns to a rack and cool slightly.
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24
In a small bowl whisk together confectioner's sugar and water until smooth.
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25
Transfer glaze to a small sealable plastic bag and snip off tip of 1 corner to make a hole for piping glaze.
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26
Pipe glace onto cinnamon buns and let stand until set, about 15 minutes.
