Cinnamon Sticky Buns

Combine yeast with warm water in a large mixing container. Allow the mixture to sit until it becomes frothy and bubbly, approximately 10 minutes.

Add 2 1/2 cups of flour, buttermilk, eggs, 1/4 cup white sugar, 1/4 cup softened butter, baking powder, and salt to the yeast mixture; blend until everything is fully incorporated. Gradually add the remaining 3 cups of flour, one half-cup at a time, ensuring each addition is well combined before proceeding. The dough should remain soft and have a slight stickiness to it.

Transfer the dough onto a lightly dusted surface and knead until smooth, elastic, and well textured, around 8 minutes.

Divide the dough into two equal portions, then roll each portion into a 12x7-inch rectangle. Spread each rectangle with 1 tablespoon of softened butter, followed by a sprinkle of 1/4 cup white sugar and 1 teaspoon cinnamon. Roll up the halves, starting from a wider edge; press the seams together to seal them securely. Cut each roll into 12 equal pieces.

Prepare two (9-inch) round cake pans by coating them with a mixture of 1/4 cup melted butter, 1/4 cup brown sugar, half of the pecans, and half of the raisins. Arrange 12 dough slices in each prepared pan, leaving a small gap between them. Cover the pans and allow the mixture to rise until it has doubled in size, approximately 30 to 60 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Bake in the preheated oven until golden brown, around 30 minutes. Remove the pans from the oven and invert them onto serving plates; carefully lift up the pans to release the sticky buns, and serve hot.