Pecan Sticky Buns

My sister-in-law stars in this video and she shows us how to make pecan sticky buns. We had the pleasure of having these when we visited her and my brother. She baked them for breakfast and they were so delicious. Please note this recipe is different from her explanation.

Ingredients

• 4 1/2 teaspoons active dry yeast
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1 1/4 cups buttermilk
• 2 eggs
• 5 1/2 cups all-purpose flour
• 1/2 cup margarine, softened
• 1/2 cup white sugar
• 2 teaspoons baking powder
• 2 teaspoons salt
• 2 tablespoons butter, softened
• 1/2 cup white sugar
• 2 teaspoons ground cinnamon (optional)
  
• 1 cup chopped pecans
• 1/2 cup packed brown sugar
• 1/2 cup butter, melted

Directions

1. Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the 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 for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.
2. Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
3. Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
4. Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes. Invert pans onto serving plates immediately.