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1
Combine buttermilk and 1 tablespoon granulated sugar in a small saucepan, stirring with a whisk. Cook over medium heat until thermometer registers 110u00b0. Remove from heat. Dissolve yeast in buttermilk mixture; let stand 5 minutes.
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2
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, xanthan gum, 1/4 teaspoon cinnamon, baking soda, and salt in a large bowl; beat with a mixer at medium speed until blended. Add buttermilk mixture, oil, vanilla, and eggs, beating until a soft, sticky dough forms.
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3
Sprinkle pecans in bottom of a 10-inch Bundt pan coated with cooking spray. Combine 1/4 cup granulated sugar and 1/2 teaspoon cinnamon in a small bowl.
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4
Scoop dough using a 1 1/2-inch ice-cream scoop coated with cooking spray; roll dough ball in cinnamon-sugar mixture, and place in Bundt pan. Repeat procedure with remaining dough and cinnamon-sugar mixture. Cover pan loosely with plastic wrap, and let rise in a warm place (85u00b0), free from drafts, 1 1/2 hours.
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5
Preheat oven to 350u00b0.
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6
Combine brown sugar and melted butter, stirring until smooth. Pour evenly over dough balls in pan. Bake at 350u00b0 for 35 minutes or until top of bread is golden brown. Place a serving plate on top of pan; invert bread onto plate. Cool 15 minutes before serving.
