In a small bowl add yeast, warm water, and a teaspoon of sugar. Set aside for 5-10 minutes.
Cream together sour cream, sugar, salt, and butter. Add eggs and beat until combined.
Add 1 ½ cups flour, and with a dough hook, mix into the butter mixture. Mix until dough forms and pulls away from sides of the bowl.
Pour in yeast mixture. Mix well. Add remaining flour and mix until dough is soft and smooth.
Place dough In a lightly oiled bowl, cover with a clean tea towel, and let rise for one hour or until doubled in size.
While dough rises, melt ¾ cup of butter in a small saucepan. Add ¾ cup brown sugar and cook on medium, stirring constantly, until no more sugar granules are present. Pour mixture into the bottom of a 9x13-inch baking dish.
Sprinkle ½ cup pecans on top. Set aside.
Make filling by mixing together ¾ cup brown sugar, 1 tablespoon cinnamon and chopped pecans if using.
Once dough has doubled in size, roll into a rectangle onto a lightly floured surface until 1/4 inch thick.
Spread softened butter evenly onto dough, leaving about ½ inch of edges without butter. Sprinkle filling mixture evenly onto butter.
Starting with long edges, carefully roll up, pinching seam to seal. Cut into 8-10 pieces, 1 ½ inches thick.
Place into a baking dish, cover with a clean dish towel, and allow to rise again for 30-45 minutes.
Preheat the oven to 350F degrees. Bake buns for 20-25 minutes or until golden brown.
Allow to cool for 5-10 minutes. Don't let it cool completely. Carefully turn out buns onto a serving dish by turning the baking dish upside down. Let sit a few minutes for all of the topping to drop onto buns.
Remove the baking dish from the buns. Then dig in.
Notes
Pecans are optional in the filling.
The pecans are a great topping as well, but if you do not like them you can use chopped walnuts or omit nuts all together.
These can be frozen, see my tips above.
You do not need a stand mixer to make this you can use a wooden spoon and a bowl.