1. Combine sour cream, 1/4 cup sugar, and butter in a saucepan over low heat until butter melts.  Stir continuously.
2. Remove the mixture from heat and scrape vanilla bean contents into mixture.  You can throw vanilla bean pod in as well and allow mixture to cool approximately 15 minutes.
3. Add yeast to warm water.  Add the remaining 1 tablespoon of reserved sugar to yeast mixture, mix again, and allow to stand 5 minutes.
4. Place yeast mixture, 1 cup flour, and beaten eggs in stand mixer.  Mix until incorporated.
5. Remove the vanilla bean pod from the sour cream mixture, and then add to the flour mixture. Mix again.
6. Add remaining flour, 1 cup at a time.  Mix on low until everything is well incorporated, approximately 4-5 minutes
7. The dough will form into a ball.
8. Remove the bowl from the mixer and lightly spray the sides of the bowl with coconut oil.
9. Give dough a swirl around bowl to grease entire ball.
10. Cover with plastic wrap that has also been greased.
11. Allow the dough to rise until double in size.
12. Punch the dough down, and place in the refrigerator overnight.
13. Remove the dough from the refrigerator and allow to come to room temperature.
14. While the dough is coming to room temperature, make the filling and icing.

Directions for Filling

1. Beat cream cheese until fluffy.
2. Add both sugars and mix until smooth.
3. Beat in egg.
4. Add vanilla and cinnamon.
5. Add 1/2 cup of toasted chopped pecans and stir again.
6. If you are making the day before, place in the fridge in a sealed container until you are ready fill the cinnamon rolls.

Directions to Put the Cinnamon Rolls Together

1. Once the dough has come to room temperature, roll the dough into a rectangle approximately 9X12 inches.
2. Spread the filling liberally onto the rectangle, leaving a 1/2 inch border.  You may have leftover filling, see notes.
3. Roll the dough onto itself jelly roll style starting with one long side.  Once you have formed the jelly roll,  the filling starts may want to ooze out.
4. Place the jelly roll in the fridge for about 30 minutes to firm up before slicing it into cinnamon rolls.
5. Using a serrated knife, cut the jelly roll into individual cinnamon rolls, approximately 1/2 inch thick.
6. Place in a greased pan.  I like to use a well seasoned 10 inch cast iron skillet.
7. Allow the rolls to rise in a warm spot until double in size – usually about 1 hour.
8. Preheat oven to 35o degrees while rolls are rising.
9. Once the rolls have risen, bake approximately 22-25 minutes until tops are a golden brown being careful not to overbake.
10. Remove from oven and allow to cool slightly, before icing if desired.

Directions for Icing

1. Add melted butter to powdered sugar and mix.
2. Add in vanilla and mix again.
3. Add cream 1 tablespoon at a time stirring as you go to create a pourable icing.
4. Gently drizzle cinnamon rolls with icing.