In a large bowl, Bosch mixing bowl, or KitchenAid mixer, whisk the eggs until mixed together.  Add brown sugar, buttermilk, yeast, and melted butter. Whisk together. Sprinkle in flour and salt. Stir until a ball of dough forms together.

If making by hand in a bowl, remove the dough from the bowl and place on a lightly floured surface. Knead for 2-3 minutes.  If using a Bosch or KitchenAid, mix for two minutes on a medium speed. Cover with plastic wrap and allow to rise until double in size, about two hours. 

In a small saucepan, melt the butter and brown sugar over medium heat, until it is completely dissolved and beginning to bubble, about 2 minutes.  Pour in the buttermilk or cream (be careful as it may splatter) and pecans.  Stir until the caramel mixture is smooth and mixed together. Pour into the bottom of a 9 x 13 pan. 

In a small bowl, mix the brown sugar and cinnamon together. Set aside.

Turn the raised dough onto a lightly floured surface.  Roll into a rectangle that is approximately 16 inches long and 12 inches wide.  Brush with melted butter. Sprinkle with cinnamon sugar mixture. 

Roll the dough up into a tight cylinder.  Pinch the seam shut and turn the dough so it is seam-side down.  Use a very sharp knife to cut into 12 slices.  Place facing up in prepared dish with caramel pecan filling on the bottom.  Cover with plastic wrap and let double in size, about 2 hours.  After the rising process, the rolls should be puffy and touch each other.

While the dough is rising, preheat oven to 350 degrees.  Bake until rolls are puffed up and cooked through, about 24-28 minutes.  Watch carefully as the rolls can brown quickly.  Allow to rest for 5 minutes, then invert the sticky buns onto a serving platter.  Scrape the rest of the filling all over the sticky buns. Serve.