Make them yourself!
2/3 cup milk
1 tbsp active dry yeast
2 tbsp granulated sugar
3-3 1/4 cups flour
1 tsp salt
1/2 cup (1 stick) cold butter, cut in pieces
2 eggs, lightly beaten
grated rind of 1/2 lemon
For topping and filling:
1 1/4 cups dark brown sugar, firmly packed
5 tbsp butter
1/2 cup water
3/4 cup pecans, chopped
3 tbsp granulated sugar
2 tsp ground cinnamon
3/4 cup raisins
1. Heat milk to lukewarm. Add yeast and sugar and leave until frothy, about 15 minutes
2. Combine the flour and salt in a large mixing bowl. Add the butter and cut in with a pastry blender until mixture resembles coarse crumbs.
3. Make a well in the center and add yeast mixture, eggs, and lemon rind. With a wooden spoon, stir from the center, incorporating flour wtih each turn. When it becomes too stiff, stir by hand to obtain a rough dough.
4. Transfer to a floured surface and knead until smooth and elastic. Return to the bowl, cover with a plastic bag, and leave to rise in a warm place until doubled in volume, about 2 hours.
5. Meanwhile, for the topping, make the syrup. Combine the brown sugar, butter, and water in a heavy saucepan. Bring to a boil and boil gently until think and syrupy, about 10 minutes.
6. Place 1 tablespoon of the syrup in the bottom of each of 18 1.5 inch muffin cups. Sprinkle in a thin layer of chopped pecans, reserving the rest for the filling.
7. Punch down the dough and transfer to a floured surface. Roll out into an 18x12-inch rectangle.
8. For the filling, combine the granulated sugar, cinnamon, raisins, and reserved nuts. Sprinkle over the dough in an even layer.
9. Roll up tightly, form the long side, to form a cylinder.
10. Cut the cylinder into 1-inch rounds. Place each in a prepared muffin cup, cut-side up. Leave to rise in a warm place until increased by half, about 30 minutes.
11. Preheat oven to 350F. Place a sheet of foil under the pans to catch any syrup that bubbles over. Bake until golden, about 25 minutes.
12. Remove from the oven and invert the pans onto a sheet of wax paper. Leave for 3-5 minutes, then remove buns from the pans. Transfer to a rack to cool. Serve sticky-side up.