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1
Preheat the oven to 350.
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2
Brush the bottom and side of a 10-inch springform pan with half of the melted butter.
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3
In a food processor, combine the pecans with the brown sugar, cinnamon and kosher salt; pulse until the nuts are almost finely ground.
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4
Transfer the mixture to a bowl and sprinkle a scant 3/4 cup over the bottom of the prepared pan.
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5
Wipe out the food processor.
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6
Add the cottage cheese, buttermilk, egg yolk, granulated sugar, vanilla and orange zest to the processor and puree until smooth.
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7
In a medium bowl, combine the 2 1/4 cups of flour with the baking powder, baking soda and fine salt; whisk to mix.
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8
Add the flour mixture to the processor and pulse just until the dough comes together; it will be quite soft and sticky.
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9
Turn the dough out onto a lightly floured work surface and gather it into a smooth ball.
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10
Roll out the dough to an 11-by-16-inch rectangle, flouring the work surface as necessary.
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11
Brush the dough with the remaining melted butter, leaving a 1/2-inch border all around.
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12
Sprinkle on the remaining pecan-sugar mixture.
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13
Working from a long side, roll the dough into a tight cylinder and cut it into 1-inch slices.
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14
Arrange the slices cut side up in the prepared pan.
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15
Bake the buns in the middle of the oven for about 25 minutes, until lightly browned on top and slightly firm to the touch.
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16
Transfer the pan to a rack and let cool for 5 minutes.
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17
Run a knife around the inside of the pan to loosen the buns.
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18
Remove the springform ring.
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19
Invert the buns onto a plate and carefully remove the bottom of the pan.
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20
If any of the pecan mixture sticks to the pan, simply scrape it onto the buns.
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21
Serve warm.
