In a large bowl, whisk together the baking soda, sugar, salt, yeast, and 1 cup of the flour.

In a saucepan, heat the buttermilk and cooking oil over medium heat until warm (about 120°); add the buttermilk mixture to the flour mixture and beat on high speed for 2 minutes.

Stir in 1½ cups of the remaining flour and beat with a wooden spoon until smooth.

Using a portion of the remaining flour, lightly flour a clean surface and turn out the dough.

Knead for about 8 minutes, adding more flour as needed to prevent sticking.

Let the dough rest on the work surface while preparing the muffin pans.

In a small bowl, combine the water, 4 tablespoons of the melted butter, and ½ cup of the brown sugar.

Distribute the mixture evenly among 12 muffin cups.

Top with the pecans, evenly divided between the muffin cups.

Roll out the dough into a 12 × 15-inch rectangle.

Brush the dough with the remaining 2 tablespoons of melted butter.

Combine the cinnamon with the remaining ¼ cup brown sugar and sprinkle evenly over the buttered dough.

Starting at a shorter end, roll up the dough into a log.

(It will be about 12 inches long.

) Cut into 12 equal rounds and place them, cut side down, in the prepared muffin cups.

Let rise until doubled (about 1 to 1½ hours).

Preheat the oven to 350° and bake for 25 minutes or until done.

Remove the pans from the oven and immediately invert onto serving plates, leaving the pans inverted over the rolls so the melted syrup and pecans have a chance to drip from the pan onto the rolls.

Remove the pans and allow the sticky buns to cool for another 10 minutes before eating.