Sticky Buns

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine the yeast mixture with the buttermilk, eggs, 2 120 ml flour, 60 ml softened butter, 60 ml sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 120 ml at a time, beating well after each addition. Dough should remain soft and slightly sticky.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Divide dough in half and roll each half into a 12x17¾ cm rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 60 ml sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.

Coat two 22¾ cm round cake pans each with 60 ml melted butter, 60 ml brown sugar, 2 tablespoons lingonberries and 120 ml chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.

Preheat the oven to 375 degrees F (190 degrees C). Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.