Ingredients

Dough

1 cup milk

1/2-ounce (2 envelopes) dry yeast

1/3 cup plus 1 teaspoon sugar, divided

4 ¼ cups all-purpose flour

2 large eggs

½ cup (1 stick) unsalted butter, at room temperature 30 minutes

dash salt

Filling

½ cup (1 stick) unsalted butter, at room temperature 30 minutes

¾ cup light brown sugar

1 tablespoon cinnamon

1 1/2 cup pecan halves, chopped, divided

Glaze

½ cup light brown sugar

6 tablespoons unsalted butter, cut into small pieces

2 tablespoons Scotch Whiskey, I use Glengoyne single malt

1/3 cup heavy cream

¼ teaspoon salt

2 teaspoons corn syrup

2 tablespoons water

Spray oil for greasing muffin cups

To make the dough, heat the milk until very warm, not hot. Pour into a large bowl, add the yeast and 1 teaspoon sugar and stir. Let sit 10 minutes, or until thick. Add the remaining sugar, flour, eggs, butter and salt and mix well using either a dough hook in a stand mixer for 2 to 3 minutes or by hand until the dough comes together into a ball. Knead another minute. Cover the bowl with plastic and let rise one hour.

About five minutes before the dough is ready, prepare the filling. Place the butter, brown sugar and cinnamon into a medium bowl and beat with an electric mixer on medium speed until smooth. Cover and set aside.

Place a piece of parchment paper in front of you that is larger than 10 X 22 inches.   Sprinkle with a little flour and place the dough on top. Sprinkle a little more flour on top. Use a rolling pin to roll out the dough until it is 13 X 22 inches.   Use a silicone spatula to spread the filling all the way to the edges. Sprinkle most of the chopped pecans on the filling, reserving about ¼ to 1/3 cup to sprinkle on top of the buns after they are baked. Roll up the long way. Use a large non-serrated knife to cut the roll into 1½-inch slices.

Spray 15 muffin cups with spray oil. Place the buns cut side up into the muffin cups. Cover with plastic wrap and let rise 15 minutes. Meanwhile, preheat oven to 350°F.

Bake for 24 to 28 minutes, or until browned. While the buns are baking, prepare the glaze. Place the brown sugar, butter, Scotch, cream, salt, corn syrup and water into a small saucepan over medium heat. Bring to a boil and cook on medium-low heat for three minutes, stirring occasionally. The mixture will bubble and look foamy. Turn the heat down to low and cook for one minute more. Set aside.

When the buns are baked, let cool in the pans for five minutes. You can unmold them by twisting them back and forth to loosen and lift out. Place on a serving platter and slowly pour the glaze over the tops of the buns, letting it seep inside and drip over the sides. Sprinkle with the remaining pecans. Store covered at room temperature for up to four days or freeze for up to three months. Reheat to serve.