Sweet Dough:

Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, butter, 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 5 minutes, or about 200 turns on a lightly floured board.

Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tbsp soft butter and sprinkle with 1/4 cup sugar and 1 tsp 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 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. Bake in a preheated 375 F oven for about 30 minutes. Invert pans onto serving plates. Makes 2 dozen.