Buttermilk Pecan Sticky Buns

Directions

Dissolve yeast in warm water in a large mixing bowl.

Add buttermilk, eggs, 2½ cups flour, butter, sugar, baking powder and salt.

Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl.

Beat 2 minutes on medium speed.

Stir in remaining 3 cups flour (dough should remain soft and slightly sticky)

Knead 5 minutes, or about 200 turns on a lightly floured board.

Divide dough in half and roll each half into a 12×7 inch rectangle.

Spread each half with 1 tablespoon soft butter and sprinkle with ¼ cup sugar and 1 teaspoon cinnamon.

Roll up halves, beginning at wide side.

Seal well by pinching the seams.

Cut each roll into 12 slices.

Coat two 9 inch round cake pans with ¼ cup melted butter, ¼ cup brown sugar, and ½ cup chopped pecans in each pan.

Place 12 dough slices in each pan, leaving a small space between slices.

Let rise until doubled.

Bake in a preheated 375℉ (190℃) oven for about 30 minutes.

Invert pans onto serving plates.