In a saucepan melt 2 tbsp of butter.

Remove from heat and stir in pecans, brown sugar, and cinnamon.

In a large bowl, add yeast, white sugar, salt, and 1 cup flour.

Heat milk and remaining butter in another saucepan until hot warm (120- 130 F.).

Gradually beat in milk-butter mixture to flour-yeast mixture with an electric mixer on low speed.

Increase to medium and beat for another 2 minutes.

Add eggs and beat until combined.

Add in 2½ cups of flour and mix with a wooden spoon to make a soft dough.

Turn dough out on floured surface and knead for about 10 minutes adding in last ½ cup of flour.

Cover and let rest for 10 minutes.

Roll dough out in an 18×10 rectangle.

Brush evenly with melted jam and sprinkle pecan mixture over dough, pressing in with the rolling pin.

Cut dough lengthwise into 2-inch wide strips.

Loosely roll up first strip and place in the middle of a greased 10-inch spring-form pan.

Continue to roll strips around one another, connecting ends together to make a spiral.

Cover and let rise in a warm place for 30 minutes or until doubled in size.

Preheat oven to 350 degrees F.

Brush coffee cake with beaten egg yolk and bake for 30 minutes.

Cool cake in pan for 5-minutes on a wire rack.

Remove side of pan and serve warm.