Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Package       active dry yeast -- (1/4 ounce)
     1/4  Cup           warm water
   2      Tablespoons   sugar
   1      Teaspoon      salt
   2      Tablespoons   butter or margarine -- melted
   1      Cup           sour cream
   1                    egg
   2 1/2  Cups          flour -- (2 1/2 to 3)
                        GLAZE:
     1/3  Cup           packed brown sugar
   3      Tablespoons   butter or margarine melted
   3      Tablespoons   honey -- warmed
   3      Tablespoons   heavy cream
                        FILLING:
     1/3  Cup           butter or margarine softened
     1/4  Cup           finely chopped nuts
     1/4  Cup           honey

Preparation:

In a mixing bowl, combine yeast and water; let stand 5 minutes. Stir in sugar, salt and butter. Add sour cream and egg, beat until smooth. Add 1 1/2 cups flour. Blend at low speed until moistened. Blend 3 minutes at medium speed; scraping bowl twice. By hand, stir in enough remaining flour to make a soft dough. Turn out onto a floured surface; knead until smooth and elastic about 5 minutes. Place in a greased bowl turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Combine glaze ingredients; spread evenly in a 13 x 9 x 2 inch baking dish; set aside. Punch dough down. Roll into a 24 x 9 inch rectangle. Combine filling ingredients; spread over dough. Fold dough lengthwise over filling, forming a 12 x 9 inch rectangle. Cut lengthwise into six 9 inch x 2 inch pieces. Twist each piece loosely and place over glaze in baking dish. Cover and let rise until doubled, about 1 hour. Bake at 350~ for 25 to 30 minutes or until golden brown. Invert pan onto a large platter; let set 1 minute before removing. Serve warm or refrigerate overnight.