Ingredients

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

Instructions

1. 1 Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup margarine, 1/2 cup 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. 2 Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter; sprinkle with 1/4 cup sugar and 1 teaspoon ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
3. 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. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake buns in the preheated oven for 30 minutes. Invert pans onto serving plates immediately.

Nutrition per serving