In a small bowl, dissolve 2 packets of active dry yeast in 1 cup warm water (about 110°F). In a stand mixer, combine one large egg, 1/4 cup granulated sugar, 1/4 cup softened unsalted butter, 1 teaspoon salt, and 1 cup buttermilk. Gradually add 3 to 4 cups of all-purpose flour until a soft dough forms. Knead for 5-7 minutes on medium speed until smooth and elastic.

Place the dough in a greased bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm, draft-free area for about 1 hour or until doubled in size.

While the dough rises, mix together 1/2 cup granulated sugar and 2 tablespoons ground cinnamon in a small bowl. Melt an additional 1/4 cup unsalted butter to brush onto the dough later.

In a saucepan over medium heat, melt 1/2 cup unsalted butter, 1 cup dark brown sugar, 1/4 cup light corn syrup, and 1 teaspoon cinnamon until well combined. Remove from heat and pour into a greased 13"x9" pan, then sprinkle 1 cup of chopped pecans on top.

After the dough has risen, roll it out on a floured surface into a large rectangle. Brush the surface with melted butter and evenly sprinkle the cinnamon sugar mixture on top. Roll the dough tightly and cut into 12 equal sections.

Cover the pan with a towel and let the rolls rise for another hour in a warm spot.

Preheat your oven to 375°F. Once the buns are puffed, bake for 20-25 minutes, or until golden brown on top.

After baking, allow the buns to cool in the pan for about 10 minutes. Then, invert the pan onto a serving plate to let the sticky topping cascade over the buns. Serve warm.