Instructions

1. Warm the buttermilk in the microwave or on the stovetop, just until it is warm to the touch, about 105º to 115ºF. Place the buttermilk in a large bowl, or the bowl of a stand mixer. Add the yeast and lightly stir. Let it stand until the yeast is bubbling, about 10 minutes.
2. Add the eggs, 1 1/2 cups of the flour, softened butter, sugar and salt to the bowl with the yeast. Mix on low until combined. Continue adding flour, 1/4 cup at a time, until the dough comes together. It will still be slightly sticky. (You may not need to add all of the flour.)  Change to the dough hook and knead for about 5 minutes, or turn onto a floured surface and knead by hand until soft and elastic, about 8 minutes.
3. Place the dough in an oiled bowl and cover. Let rise until doubled.
4. When the dough is almost doubled, make the caramel glaze.
5. In the bowl of a stand mixer, or with a hand mixer, combine the butter, both sugars, and the salt. Beat until light, about 2 minutes. Add the corn syrup and continue to beat until light and fluffy, about 5 minutes.
6. Spread the caramel mixture on the bottom of a 9×13-inch baking dish (preferably with tall sides). Sprinkle the pecans evenly over the caramel.
7. Once the dough has doubled, punch it down and pour out onto a clean counter that has been sprinkled with flour.
8. Roll the dough into a 18×12 inch rectangle. Spread the softened butter over the top, then sprinkle with the 1/2 cup of brown sugar and 1 teaspoon of cinnamon. Roll the dough, starting on the wide side. Cut the roll into 12 equal slices.
9. Place 12 slices of dough in the pan. Place the pan on a baking sheet to catch any caramel overflow. (Especially if your baking dish does not have high sides.) Cover the dish and let the rolls rise for 15-20 minutes.
10. Preheat the oven to 350ºF.
11. Bake the rolls for about 35-40 minutes, until golden brown and cooked through. I like to cover them about 20 minutes through so that they don’t get too dark. The caramel should turn a dark amber and be bubbling hot.
12. Remove from the oven and let them sit for 5 minutes, then turn out onto a platter to serve.