1. Preheat oven to 350 degrees Fahrenheit.
2. Hold a bowl under running hot water until it is warm. In this warm bowl, dissolve yeast in warm water.
3. Combine warm yeast mixture with 1 cup warm milk, 1/2 cup sugar, 1 1/2 teaspoon salt, 1/4 cup butter, 2 eggs, and 3 cups flour. Beat at medium speed for two minutes.
4. On a floured surface, combine dough mixture with remaining 3 cups of flour and knead to incorporate for 8 minutes.
5. Cover with plastic wrap or a towel and let dough rest for 20 minutes.
6. Roll the dough into a 32-inch-by-8-inch rectangle, 1/4 of an inch thick. Brush with 1/4 cup melted butter.
7. In a bowl, combine 1 cup brown sugar, 2/3 cup raisins, 2/3 cup pecans, and 2 teaspoons cinnamon.
8. Butter two 8-inch-by-8-inch pans, then sprinkle 1/4 of the raisin/pecan mixture on the bottom of the pans, dividing the 1/4 cup evenly between the pans.
9. Sprinkle the remaining raisin/pecan mixture onto the buttered dough. Roll up the dough and slice into 1-inch pieces.
10. Leaving enough room in the pan for rising, arrange the rolls side-by-side in the pans, spirals facing up. Wrap in plastic wrap, and place in fridge or freezer for 15 to 30 minutes.
11. Bake for 10 minutes.
12. In a bowl, combine 1 cup of honey and 1/2 cup melted butter.
13. Remove sticky buns from oven and cover with honey and butter mixture. Return to oven for another 10 to 15 minutes or until the buns are golden brown and sound hollow when thumped.
14. Cool in pan, invert, and serve.

Makes about 18 buns.