In a small pot, add the butter, milk, and honey and melt over medium heat until the honey and butter are completely melted.

Pour the melted butter and milk mixture into the mixing bowl and mix on low until a smooth dough forms. This will take bout 2 minutes.

Place the dough in a greased bowl and cover the bowl with a kitchen towel and let rise for 2 to 3 hours, until doubled in size.

Preheat the oven to 350°F and line a baking sheet with parchment paper.

To make the topping: In a small bowl, add the brown sugar and cinnamon and mix together.

On a lightly floured surface, roll out the dough to about 12 x 9-inches.

Using a spatula, spread the butter onto the dough. Then top it with the brown sugar and cinnamon mixture. Then sprinkle the pecans on top.

Starting at the longer side, roll the dough so it is completely rolled into a log. Pinch the dough to seal it and put the seam side down. Using a sharp knife, cut the dough log in half lengthwise to expose the rolled inside. Twist the halves together, leaving the cut side up.

Spiral the dough into a circle and transfer it to the prepared baking sheet.

Bake for 40 or until golden brown. Allow to cool completely.

To make the glaze: In a small bowl, add the powdered sugar and water and whisk together until you have a smooth glaze. Add into a pastry bag with a tiny hole, or just drizzle the glaze over the top of the babka with a spoon.

Store under a cake dome for up to 3 days.