Sticky Buns

Ingredients

• 2 packages active dry yeast , 0.25 ounce
• 0.5 cups warm water , 110 degrees F/45 degrees C
• 5.5 cups unbleached all-purpose flour , divided
• 1.25 cups buttermilk , room temperature
• 2 large eggs
• 0.75 cups white sugar , divided
• 0.25 cups butter , softened
• 2 teaspoons baking powder
• 2 teaspoons salt
• 2 tablespoons butter , softened
• 2 teaspoons ground cinnamon
• 0.5 cups butter , melted
• 0.5 cups packed brown sugar
• 0.67 cups chopped pecans
• 0.33 cups raisins

Instructions

1. 1

   Dissolve yeast in warm water in a large bowl. Let stand until creamy, about 10 minutes.

2. 2

   Add 2 ½ cups flour, buttermilk, eggs, 1/4 cup white sugar, 1/4 cup softened butter, baking powder, and salt to yeast mixture; stir until well combined. Stir in remaining 3 cups flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

3. 3

   Divide dough in half, then roll each half into a 12x7-inch rectangle. Spread each rectangle with 1 tablespoon softened butter, then sprinkle with 1/4 cup white sugar and 1 teaspoon cinnamon. Roll up halves, beginning at a wide side; pinch seams to seal well. Cut each roll into 12 equal slices.

4. 4

   Coat 2 (9-inch) round cake pans, each with 1/4 cup melted butter, 1/4 cup brown sugar, 1/2 of the pecans, and 1/2 of the raisins. Arrange 12 dough slices in each prepared pan, leaving a small space between slices. Cover and let rise until doubled, 30 to 60 minutes.

5. 5

   Preheat the oven to 375 degrees F (190 degrees C).

6. 6

   Bake in the preheated oven until golden brown, about 30 minutes. Invert the pans onto serving plates, lift up the pans to release sticky buns, and serve hot.