Cinnamon Buns with Pecans, Cherries and Glaze

In a large mixing bowl, combine warm milk, yeast, and a pinch of sugar; let stand for 5 minutes until foamy. Add eggs, melted butter, sugar, salt, and flour, then knead the dough on a floured surface for 8–10 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size.

While the dough rises, toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant, then roughly chop them and set aside along with the dried cherries.

Punch down the risen dough and roll it out on a floured surface into a large rectangle approximately 12 by 18 inches. Spread softened butter evenly over the surface, then sprinkle generously with cinnamon, sugar, toasted pecans, and cherries.

Tightly roll the dough from the long edge into a log, then slice it into 12 equal rounds using a sharp knife or unflavored dental floss. Arrange the rolls cut-side up in a greased 9-by-13-inch baking pan.

Cover the pan loosely and allow the rolls to proof a second time in a warm place until they are puffed and touching one another.

Preheat the oven to 350°F (175°C) and bake the rolls until golden brown on top and cooked through.

While the buns are still warm, drizzle a glaze made from powdered sugar, milk, and a splash of vanilla extract over the tops, allowing it to seep between the rolls before serving.