Dissolve yeast in warm water and allow to stand until creamy. About 10-15 minutes
Combine the yeast mixture with the buttermilk, eggs, 21/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt. Stir to combine thoroughly.
Stir in remaining flour, 1/2 cup at a time. Beat well after each addition.
Dough will be soft and slightly sticky.
Turn dough out onto a lightly floured surface and knead until smooth and elastic.
Divide dough in half and roll each half into a 12 X 7 inch rectangle.
Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon of cinnamon.
Roll up halves, beginning at the widest side. Seal well by pinching the seams.
Cut each roll into 12 slices.
Combine 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 chopped pecans and brandy.
Coat baking dish or pan with the above mixture.
Place the dough slices in the pan, leaving a small space between them.
Cover and allow the slices to rise until they double in size. About an hour.
Bake in a preheated 375-degree oven, until golden brown. About 35-40 minutes.
Remove from oven. Allow to cool for about 10-15 minutes.
Invert baking pan onto serving dish.