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.

Using a countertop mixer, add the flour, sugar and salt; stir until well combined.

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

Add butter; mix for 4-5 minutes, or until smooth. (Note: Dough will be very soft at this stage.)

Transfer dough into a large greased bowl and lightly cover with towel or plastic wrap. Let sit in warm spot for 1 hour, or until approximately doubled in size. (Note: I like to let dough rise in my oven. I don’t turn the oven on, but I do keep the oven light on.)

Turn dough out onto a well-floured countertop. Fold dough several times, cover lightly and then let sit for 15 more minutes. (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 an 8”x8” square.

Brush the dough with the melted butter. Sprinkle the surface with cinnamon-sugar filling, leaving a ½” border on all sides.

Roll dough into a cylinder and press edges together to seal.

Gently roll/stretch dough into a 12” long cylinder; slice the dough into 12 (1”) pieces. Place rolls in cast iron skillet; cover lightly and let sit in a warm spot for 25-30 minutes.

Preheat oven to 350°F.

Using a small mixing bowl, make the Honey Pecan Glaze by mixing together the brown sugar, butter and honey until well combined.

Add water and stir until mixture reaches spreadable consistency; stir in chopped pecans. Spread the Honey Pecan Glaze evenly on top of the rolls.

Bake for 44-46 minutes, or until tops of rolls are golden brown and centers are completely baked. (Tip: Tent the top of the skillet with foil after 30 minutes to prevent rolls from burning.)

Let cool slightly before serving.