For the Cinnamon Pecan Filling:

1. In a small bowl, mix together all of the ingredients for the cinnamon pecan filling. Set aside.

For the Dough:

1. In the bowl of a countertop mixer, add 4 tablespoon of the softened butter, sugar and salt. Mix on medium speed until light and fluffy (~2-3 minutes). (Note: The remaining butter will be used after the dough has risen.)
2. Add the egg and mix until just absorbed.
3. Add the milk, yeast and flour and mix for 1-2 minutes on low speed, or until a smooth dough forms.
4. Increase speed to medium and mix for 4 more minutes.
5. Cover dough and place in a warm location (85°F). Let rise for 11/2 hours.
6. Once risen, transfer dough onto a well-floured countertop. Roll into a 9”x12” rectangle.
7. Spread the remaining 4 tablespoon of softened butter evenly across the dough. Sprinkle with the Cinnamon Pecan Filling.
8. Beginning with a long edge of the dough, roll into a tight cylinder. Pinch seam closed. (Tip: Take care to keep ends of the cylinder even.)
9. Using a sharp knife, slice the cylinder into 12 pieces. (Each piece should be ~1” wide.)
10. Grease the bottom of an 8” cast iron skillet with butter. Place the rolls cut-side down into the skillet.
11. Cover skillet and refrigerate overnight.
12. The next morning, place skillet in a warm location until dough has filled bottom of the pan and increased in size (~75 minutes). (Note: Depending on how warm the spot is, this step may take a bit more or a bit less time.)
13. Bake at 325°F for 32-24 minutes, or until tops of rolls are golden brown.
14. Let buns cool in pan for 15 minutes.

For the Glaze:

1. While buns are cooling, make the glaze by whisking together the powdered sugar, milk and vanilla. Once buns have cooled slightly, drizzle with glaze.