In a medium bowl, combine both sugars, spices, salt and pecans. Blend well with a large spoon or hands.

Add melted butter and blend with fingers until mixture is crumbly. Set aside.

Preheat oven to 425° Fahrenheit.

Spray a 10-inch springform pan with nonstick cooking spray. Set aside.

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt until well blended.

Using a large spoon, blend buttermilk and 6 tablespoons melted butter into dry ingredients.

Pour mixture onto a work surface sprinkling with flour if dough is too sticky.

Knead dough approximately 6-8 times or until a relatively smooth ball forms.

Using a floured rolling pin, gently roll out dough to a 12 x 10 inch rectangle.

Using a pastry brush, brush dough with approximately one third of the melted butter.

Scatter filling evenly all over dough.

Press down gently on filling to help it adhere.

Starting from the long end, roll dough into a tight spiral with the seam side down.

Using a dough cutter, cut dough into 8 equal slices.

Carefully place 1 bun in center of prepared pan cut side up. Place remaining 7 buns evenly around center bun cut side up. They will rise and expand next each other.

Using a pastry brush, brush or drizzle the top of each bun with the remaining two thirds of the melted butter.

Bake buns for approximately 23-25 minutes or until nice and brown.

Cool buns slightly. Remove the side ring of the springform pan. Place buns on serving platter.

In a medium bowl, whisk together confectioners’ sugar, whipped cream cheese, vanilla extract and enough of the buttermilk or milk to make a thick but pourable icing.

Using an offset spatula drizzle or spread icing over each warm bun.

Scatter chopped pecans over the top.

Serve warm.