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1
Preheat oven to 425 degrees F.
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2
Grease a 9-inch round metal cake pan.
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3
Prepare filling: in small bowl, combine 1/4 cup brown sugar with cinnamon; set aside.
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4
Prepare topping: In 1-quart saucepan, heat honey, remaining 1/3 cup brown sugar and 2 T butter on medium until mixture is blended and smooth, stirring occasionally.
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5
Pour topping into prepared pan, and sprinkle evenly with pecans; set aside.
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6
Prepare dough: In large bowl, combine flour, granulated sugar, baking powder, baking soda and salt.
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7
In small bowl, mix buttermilk and 5 T butter.
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8
With spoon, stir buttermilk mixture into flour mixture just until liquid is absorbed.
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9
Turn dough onto lightly floured surface, and knead 8-10 minutes or just until smooth, about 30 seconds.
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10
Pat dough into a 12-inch by 9-inch rectangle.
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11
Brush dough with 1 T butter, then sprinkle with filling.
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12
Starting at one short end, roll up dough jellyroll fashion.
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13
With seam side down, cut dough crosswise into 8 slices.
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14
Place each slice, cut side down, on pecan mixture in cake pan; brush with remaining melted butter.
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15
Bake buns 28-30 minutes or until golden.
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16
Remove pan from oven.
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17
Immediately place serving plate over top of pan and invert buns onto plate, allowing topping to run down sides.
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18
Remove baking pan.
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19
Cool buns slightly, about 10 minutes, to serve warm, or cool completely to serve later.
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20
Wrap any leftovers in foil, and store at room temperature up to 3 days.
