1/2 c. brown sugar
1 tbsp. water
1/4 c. melted butter
1/4 to 1/2 c. pecans, chopped

FILLING:

1/2 c. brown sugar
1/4 c. butter
2 tsp. cinnamon

DOUGH:

1 env. dry yeast
1 tsp. sugar
1/4 c. warm water
3/4 c. lukewarm buttermilk
3 tbsp. butter
1 tsp. salt
2 1/2 c. flour

For Topping: Combine brown sugar, butter, and water. Spread in a 9 x 9 inch pan. Sprinkle pecans on top.

Combine Filling ingredients in a small bowl; set aside.

For Dough: Dissolve yeast and sugar in the water in large bowl of electric mixer. Let stand 5 minutes. Add buttermilk, butter, salt, and half flour. Beat thoroughly. Add remaining flour gradually by hand. Turn dough onto lightly floured surface and knead until smooth and elastic, approximately 5 minutes (or knead with dough hook of mixer). Roll dough into a 16 x 8 inch rectangle. Spread filling mixture over dough. Roll up like jelly roll, starting with long edge. Cut roll into 12 slices. Arrange, cut sides down, in pan with topping. Cover and let rise in a warm place until doubled in bulk, approximately 30 minutes. Bake at 375 degrees for 25 minutes. Immediately turn pan upside down to release onto platter.