Step 1
Combine sour cream 1/3 cup sugar butter and salt in a saucepan over medium-low heat. Cook stirring until butter melts about 5 minutes. Remove from heat; let mixture cool to 100 to 110 degrees F about 15 minutes.
Step 2
Stir together water yeast and remaining 1 tablespoon sugar in a 1-cup glass measuring cup; let stand for 5 minutes.
Step 3
Combine sour cream mixture yeast mixture eggs and 2 cups of the flour in the bowl of a heavy-duty electric stand mixer fitted with the paddle attachment. Beat at medium speed until smooth about 1 minute. Reduce speed to low; gradually add 4 more cups of flour beating until dough comes together.
Step 4
Turn dough out onto a surface dusted with 1/4 cup of the flour. Knead gradually adding remaining 1/2 cup flour 2 tablespoons at a time until smooth and elastic about 10 minutes. Dough should be tacky but release easily from surface.
Step 5
Place dough in a well greased bowl; turn to grease top. Cover; let rise in a warm place until doubled in bulk 45 minutes to 1 hour.
Step 6
Meanwhile prepare the filling. Beat cream cheese sugars cinnamon and vanilla with an electric mixer on medium speed until smooth. Beat in egg.
Step 7
Gently punch dough down; divide in half. Roll 1 portion out into a 22x12-inch rectangle on a lightly floured surface. Keep the other portion covered. Spread 1/2 of the filling over rectangle leaving a 1-inch border. Sprinkle with 1/2 cup pecans. Carefully roll up starting from a long edge.
Step 8
Place roll seam-side down on a large parchment paper-lined baking sheet. Bring ends of roll together to form a ring. Moisten ends with water; pinch together to seal. Repeat with remaining dough filling and pecans. Cover and let rise in a warm place until doubled in bulk 45 minutes to 1 hour.
Step 9
Preheat the oven to 350 degrees F (175 degrees C). Uncover dough rings.
Step 9
Bake in the preheated oven until cakes are a deep golden brown about 25 minutes. Cool cakes completely on wire racks about 1 1/2 hours.