# What You'll Need:
→ Dough
01 - 3 ½ cups all-purpose flour
02 - ¼ cup granulated sugar
03 - 2 ¼ tsp instant yeast (1 packet)
04 - 1 tsp fine sea salt
05 - ¾ cup lukewarm whole milk
06 - ¼ cup unsalted butter, melted
07 - 2 large eggs, room temperature
→ Maple-Pecan Filling
08 - ½ cup unsalted butter, softened
09 - ⅓ cup light brown sugar, packed
10 - ¼ cup pure maple syrup
11 - 1 tbsp ground cinnamon
12 - 1 cup pecans, finely chopped
→ Maple Glaze
13 - ½ cup unsalted butter
14 - ½ cup light brown sugar, packed
15 - ⅓ cup pure maple syrup
16 - 1 cup pecans, roughly chopped
17 - Pinch of kosher salt
# How To Make It:
01 - Combine flour, sugar, yeast, and salt in a large bowl. In another bowl, whisk together lukewarm milk, melted butter, and eggs. Add wet ingredients to dry and mix until dough forms. Knead by hand or mixer for 8 to 10 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
02 - While dough rises, melt butter in a small saucepan over medium heat. Stir in brown sugar, maple syrup, and salt. Simmer for 2 to 3 minutes until smooth. Pour glaze into a greased 9×13-inch baking dish and evenly sprinkle with roughly chopped pecans.
03 - Mix softened butter, brown sugar, maple syrup, and cinnamon until well combined and smooth.
04 - Punch down risen dough and roll out on a lightly floured surface into a 12×16-inch rectangle. Spread filling evenly over dough, leaving a ½-inch border. Sprinkle finely chopped pecans over filling. Roll dough tightly from the long edge into a log and cut into 12 equal slices.
05 - Place rolls cut side down over the glaze in the baking dish. Cover loosely and let rise until puffy, about 30 minutes.
06 - Preheat oven to 350°F (175°C). Bake the buns for 28 to 32 minutes until golden and cooked through. Let cool for 5 minutes then invert carefully onto a serving platter ensuring glaze and pecans remain on top.
07 - Serve warm and enjoy.
