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Dough: Whisk the dry ingredients together, then stir in the water, sour cream, eggs, and flavor. Mix and knead—by hand, mixer or bread machine—till you've made a very soft, smooth dough. Allow the dough to rise, covered, for about 1 to 2 hours; it'll become slightly puffy, but won't double in bulk.
While the dough is rising, prepare the pans: use a 10" x 10" sticky bun pan, or equivalent-sized pan(s).
Make the glaze: spread the melted butter in the bottom of the pan, and sprinkle the sugars over it. Spread the diced pecans over the sugars.
Assembly: Transfer the dough to a lightly greased work surface, and roll it into a 16 x 20-inch rectangle. Spread it with the cinnamon filling, leaving an uncovered strip about 1 inch wide along one short edge of the dough. Starting with the filling-covered short edge, roll the dough into a log, and slice it into 16 slices, each about 1-inch wide. Place the buns in the prepared pan(s), leaving about 1/2 inch between them. Cover the pan(s), and let the buns rise for 90 minutes; again, they won't rise much, they'll just seem to spread a bit.
Bake the sticky buns in a preheated 350°F oven for 35 to 40 minutes, tenting them lightly with aluminum foil for the final 5 minutes if they appear to be browning too quickly. The finished buns will be golden brown. Loosen the edges of the buns with a knife, and then carefully turn them out onto a rack or parchment-covered sheet pan to cool, scraping any glaze that may have stuck to the pan onto the warm buns. Serve warm, or at room temperature. Yield: 16 buns.