Directions:

Mix the yeast, honey and hot water in a fairly large lidded container. Let sit for 5-10 minutes or until mixture is starting to bubble a bit. Add eggs, melted butter, and salt. Mix in the flour. I like to use a large heavy duty whisk like this one but a wooden spoon works well also.

Cover lightly with lid and allow to rise at room temperature for 1 ½-2 hour. The dough will rise up and then collapse a bit. That's when it's ready to be used or stored. If not using right away, cover the dough with a lid but not airtight – gases need to escape – and place in the fridge. The dough can be used right away but I think it's easier to work with when chilled as it becomes more firm. It can be stored in the refrigerator for up to four days.

When ready to bake prepare topping by creaming together the butter, salt and brown sugar with a spatula or wooden spoon. Spread evenly over the bottom of a 9-inch round or square cake pan. Sprinkle with nuts.

Remove approximately ⅓ of the dough onto a floured work surface and turn several times to coat with flour. Roll dough into a rectangle about ⅛ inch thick. As you roll out the dough, use enough extra flour to prevent it from sticking to the work surface.

For the filling, cream together butter, sugar, and spices. Spread evenly over the rolled-out dough. Starting with the long side, roll the dough into a log. Cut, with a sharp serrated knife into 8 or 9 (I make 9 if using a square pan) equal pieces. Arrange over the nuts in the pan.

Cover with a clean kitchen towel and allow to rise for 40-60 minutes or until doubled in size. When almost doubled, preheat oven to 350˚F.

When doubled in size, remove towel and place in preheated oven. Bake for about 40 minutes or until golden brown and well set in center. While hot, run a knife around the inside of the pan to release the rolls and invert immediately onto a serving dish. If you let them sit in pan they will stick and be difficult to turn out.