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Special equipment: Dough cutter, 9-by-13-inch baking dish
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For the dough: Preheat the oven to 375 degrees F. Lightly butter the sides and bottom of a 9-by-13-inch baking dish.
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Using a dough cutter, combine the flour, baking powder, baking soda, salt and buttermilk powder if using, in a large bowl.
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Cut in the butter using your fingers or a dough cutter until the mixture resembles coarse meal.
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Add the buttermilk or 1 1/2 cups cold water if using buttermilk powder, and gently mix until the mixture just begins to come together.
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Scrape the dough onto a lightly floured counter.
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Using a rolling pin, roll the dough into a 16-by-12-inch rectangle about 1/4-inch thick.
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Position the dough so the short side is facing you.
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For the filling: Brush the surface of the dough with the softened butter.
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Combine the sugar, brown sugar and cinnamon in a small bowl.
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Spread the mixture evenly over the butter, leaving a 1/2-inch border.
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Spread the chopped pecans over the sugar mixture.
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Fold 1/4-inch of the short side in.
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Roll the dough up tightly into a log starting on the shorter side.
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Using your hands to apply pressure, roll the log back and forth a few times to seal the dough.
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Slice 1/4-inch of dough off each side to even the ends, then cut the log into 8 equal pieces.
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For the topping: Combine the butter and 1/4 cup water in a medium nonstick saucepan over high heat and cook until the butter is melted.
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Whisk in the brown sugar and cook until smooth and bubbly.
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Reduce the heat to low, whisk in the heavy cream and cook for 1 minute.
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Add the salt, then remove from the heat and keep warm.
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Pour the warm topping into the prepared baking dish.
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Scatter some additional chopped pecans evenly over the surface.
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Place the buns in the baking dish, cut-side down.
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Bake until puffed and golden brown, 25 to 35 minutes.
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Remove from the oven and let cool on a baking rack for 5 minutes.
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Carefully invert onto a platter.
