Sticky Buns

Recipe View In a large bowl, dissolve the yeast in warm water. Let it stand until creamy and foamy, about 10 minutes.

Recipe View Add 2 1/2 cups of flour, buttermilk, eggs, granulated sugar, softened butter, baking powder, and salt to the yeast mixture. Stir until well combined. Gradually add the remaining 3 cups of flour, 1/2 cup at a time, beating well after each addition. The dough should be soft and slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

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

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

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

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