Sticky Buns

In a large bowl dissolve yeast in warm water. Let stand until creamy about 10 minutes.

Combine the yeast mixture with the buttermilk eggs 2 1/2 cups flour 1/4 cup softened butter 1/4 cup sugar baking powder and salt; stir well to combine. Stir in the remaining flour 1/2 cup at a time beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth and elastic about 8 minutes.

Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 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 each with 1/4 cup melted butter 1/4 cup brown sugar 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan leaving a small space between slices. Cover and let rise until doubled.

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

Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.