1In a mixer bowl, combine 1 cup flour, undissolved yeast, and salt. Heat water, sour cream, and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, honey, vanilla, and 1 / 2 cup flour; beat 2 minutes at high speed. Return to lower speed to stir in remaining flour and make a stiff batter. Cover bowl tightly with plastic wrap. Refrigerate 2 hours.
2Remove dough from refrigerator. Divide dough in half; returning half to refrigerator. Combine sugar and cinnamon. Roll remaining dough to 12-inch square using 1 / 2 sugar mixture instead of flour on the board or surface where you roll out the dough. Let dough sit a moment while you make the honey Glaze.
3To make Honey Glaze: In a bowl, combine 1/3 cup butter or margarine, melted and 1/3 cup honey. Stir until well blended.
Brush dough with Honey Glaze. Roll up tightly like you would for a jelly roll. Pinch seam to seal. Using a sharp knife cut into 12 equal slices. Place cut side down on greased baking sheet. Flatten to 1/4 inch thickness. Brush with Honey Glaze. Then sprinkle with chopped pecans, pressing nuts into dough. Repeat with remaining half of dough, sugar mixture, Honey Glaze and pecans.
4Bake at 325 degrees for 20 minutes or until done. Remove from baking sheets; cool on wire rack.