Quick Buttermilk Sweet Dough for Cinnamon Rolls

2 pkg active dry yeast
½ c warm water
1 ¼ c buttermilk
2 eggs
5 ½ to 6 c flour
½ c butter softened
½ c sugar
2 t baking powder
2 t salt
¼ to ½ c melted butter
Cinnamon and sugar mixture

Dissolve yeast in warm water (add 2 T sugar to aid rising), let rise 10 mins. Add buttermilk, eggs, 2 ½ cups flour, ½ cup butter or marg, sugar, baking powder and salt. Blend ½ minute on low speed, scraping bowl constantly. Beat 2 minutes at medium speed, scarping bowl occasionally. Stir in enough remaining flour to make dough easy to handle. (Dough should be soft and slightly sticky) Turn dough onto well floured board. Knead 5 mins or 200 turns. Shape dough rolling into rectangle, spread with butter (melted), sprinkle on cinnamon-sugar mixture (also chopped nuts). Roll up, beginning at wide side. Pinch edge of dough into roll to seal well. Stretch to make roll even. Cut roll into 15 slices or so. Place slightly aprt in greased baking pan (9x13 inches). Let rise until double, about 1 hour. Bake 25-30 mins at 375 degrees. Drizzle with powdered sugar icing or melt ½ c brown sugar, packed; and ½ c pecan halves or chopped nuts, over butter roll, slice and put in cinnamon rolls. Bake. Immediately turn pan upside down on a large tray. Let pan remain so butter mixture can drizzle down over rolls.