Mix in remaining flour, 1/2 cup at a time, stirring well after each addition. When dough has come together, turn out onto lightly floured surface and knead until smooth, about 8 minutes. Lightly oil bowl, place dough in bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled; about 1 hour.

Punch down dough and turn out onto a lightly floured surface. Roll dough into a rectangle 12x24 inches. In a small bowl, mix together cinnamon, 1/2 cup sugar and pecans; spread mixture evenly across dough. Roll into a long roll and press seam closed. With seam turned downward, seal two ends to make a ring. Use a little water to help seal the ends.

Place ring on a lightly greased cookie pan. Using a sharp knife or kitchen shears, make cuts every inch or so along ring, cutting only three quarters through. Twist each piece slightly so that rolls fan out from center of the ring. Cover roll with a damp towel and let rise in a warm place until nearly doubled, about 1 hour. Preheat oven to 375F. Bake 375F for 25-30 minutes or until golden. Remove from oven, place on a rack to cool.

Place lemon juice in a bowl along with vanilla. Add 1/4 cup powdered sugar and stir until sugar is dissolved. Continue adding powdered sugar, 1 Tbsp at a time, until fairly thick but pourable. Drizzle lemon-sugar topping over ring.