Using a medium bowl, cream together the brown sugar, butter and honey until well blended.

Add water and stir until mixture reaches spreadable consistency.

Spray or grease the sides of 24 muffin cups and divide the Honey Glaze evenly into the cups. Sprinkle 1 Tbsp of chopped pecans into each cup. Set pans aside.

Using either a microwave or small saucepan, heat milk until warm. (Note: The milk should only be lukewarm, not hot.)

Stir yeast into warm milk; let stand for 5 minutes.

In separate bowl or a countertop mixer, add the flour, sugar and salt. Stir until well combined.

Add eggs and milk/yeast mixture; stir until well combined.

Add diced butter to the bowl. (If using a countertop mixer, gradually increase speed to medium.) Mix for 4-5 minutes, or until smooth. (Note: Dough will be very soft at this stage.)

Grease a large bowl with butter or oil. Place dough in bowl and cover with towel. Let sit in warm spot until doubled in size (~1 hour).

Turn dough out onto a well-floured countertop. Fold dough several times and then let sit for 15 more minutes (covered). (Tip: This dough is soft and sticky. Don’t be afraid to use plenty of flour to help fold and roll it.)

Meanwhile, using a small bowl, make the filling by whisking together sugar, brown sugar and cinnamon. Set aside. (Note: The butter will be used later.)

On a well-floured countertop, roll the dough into a large square ~ 16”x16”.

Brush the dough with the melted butter. Sprinkle the surface with Filling mixture, but leave a ½” border on all sides.

Roll dough into a cylinder taking care to keep edges even. Press edges to seal.

Gently roll/stretch dough into a 24” long cylinder.

Slice the dough into 24 (1”) pieces.

Place one piece of dough cut side down into each muffin cup. Cover lightly and let sit in a warm spot until dough fills each muffin cup (~20-30 minutes).

Preheat oven to 360°F.

Bake for 20-24 minutes, or until golden brown and center of rolls is completely baked.

Let rolls cool slightly and then invert onto a plate for serving. (Tip: If the honey pecan topping stays in the pan after removing the bun, just use a spoon to collect the topping and drop it on top of the bun. If the topping hardens too much in the pan, just place the pan back in a warm oven for a minute or two.)