Adapted from Bon Appetit
1/4 cup warm water (105°F to 115°F)
4 teaspoons dry yeast
2/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup warm milk
1 1/4 teaspoons salt
2 large eggs
4 1/4 cups (or more) all purpose flour
1 1/4 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup honey (have also used molasses)
1/4 cup dark corn syrup
1/4 cup water
2 cups pecan halves
4 teaspoons sugar
4 teaspoons ground cinnamon
1 cup raisins
Mix 1/4 cup warm water, yeast, and pinch of sugar in small bowl. Let stand until foamy, about 8 minutes. Using electric mixer, beat remaining sugar, butter, and salt in large bowl until well blended. Beat in eggs 1 at a time. Mix in remaining warm milk and yeast mixture, then 3 cups flour, 1 cup at a time. Using rubber spatula, mix in 1 cup flour, scraping down sides of bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup flour onto work surface and knead until smooth and elastic, adding more flour if sticky, about 8 minutes.
Butter another large bowl. Add dough; turn to coat. Cover bowl with plastic wrap and let dough rise in warm area until doubled, about 2 hours.
Butter two 10-inch round cake pans with 2-inch high sides. Beat brown sugar, 1/2 cup butter, honey, corn syrup, and 1/4 cup water in medium bowl to blend. Spread half of glaze in bottom of each prepared pan. Sprinkle 1 cup pecans over each.
Punch down dough. Divide dough in half. Roll each dough piece out on floured work surface to 12×9-inch rectangle. Brush any excess flour off dough. Spread remaining butter over dough rectangles, dividing equally. Mix 4 teaspoons sugar and cinnamon in small bowl. Sprinkle cinnamon sugar and raisins over rectangles. Starting at 1 long side, tightly roll up each rectangle into log. Cut each log into 12 rounds. Place 12 rounds, cut side down, in each prepared pan, spacing evenly. Cover with plastic wrap. Let buns rise in warm area until almost doubled, about 1 hour.
Preheat oven to 375°F. Bake buns until deep golden brown, about 25 – 30 minutes. Run small knife around pan sides to loosen sticky buns. Turn hot buns out onto platter. Cool about 30 minutes and serve.