# Ingredient List:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast (1 packet)
04 - 1 teaspoon salt
05 - 1 cup whole milk, lukewarm
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs
→ Maple Pecan Topping
08 - 1/2 cup unsalted butter
09 - 3/4 cup pure maple syrup
10 - 3/4 cup packed light brown sugar
11 - 1/2 teaspoon salt
12 - 1 1/2 cups pecan halves
→ Filling
13 - 1/2 cup unsalted butter, softened
14 - 3/4 cup packed light brown sugar
15 - 2 tablespoons ground cinnamon
16 - 1/2 cup chopped pecans
# How to Make:
01 - In a large bowl, mix flour, sugar, yeast, and salt until evenly distributed.
02 - Add lukewarm milk, melted butter, and eggs to the dry mixture; stir until a soft dough forms.
03 - Knead dough on a floured surface for 8 to 10 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and allow to rise in a warm environment for 1 hour or until doubled in volume.
05 - Melt butter in a saucepan over medium heat, then add maple syrup, brown sugar, and salt; stir until smooth. Pour mixture into a greased 9x13-inch baking dish and evenly distribute pecan halves over the top.
06 - Punch down the risen dough and roll it out on a lightly floured surface to a 16x12-inch rectangle.
07 - Spread softened butter uniformly over the dough. Sprinkle with brown sugar, cinnamon, and chopped pecans.
08 - Roll the dough tightly from the long edge into a log and slice into 12 equal portions.
09 - Arrange rolls cut side down atop the maple-pecan topping in the baking dish, cover, and let rise for 30 to 40 minutes until puffy.
10 - Preheat oven to 350°F. Bake for 30 to 35 minutes until rolls turn golden brown and fully cooked.
11 - Allow buns to cool in the pan for 5 minutes. Carefully invert onto a serving platter so the sticky topping rests on top. Serve warm.
