# What you need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast
04 - 3/4 cup whole milk, warm
05 - 1/4 cup unsalted butter, melted
06 - 2 large eggs, room temperature
07 - 1 teaspoon salt
→ Filling
08 - 1/2 cup unsalted butter, softened
09 - 3/4 cup packed brown sugar
10 - 2 teaspoons ground cinnamon
→ Maple Pecan Topping
11 - 1/2 cup unsalted butter
12 - 3/4 cup packed brown sugar
13 - 1/2 cup pure maple syrup
14 - 1/4 cup heavy cream
15 - 1/4 teaspoon salt
16 - 1 1/2 cups pecan halves, toasted
# How to make it:
01 - In a large mixing bowl, combine warm milk, sugar, and yeast. Let stand for 5 minutes until foamy. Add melted butter, eggs, and salt. Gradually mix in flour until a soft dough forms. Knead for 5 to 7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
02 - In a saucepan over medium heat, melt butter. Stir in brown sugar, maple syrup, cream, and salt. Bring to a gentle simmer, stirring until sugar dissolves. Pour into a greased 9x13-inch baking dish and sprinkle evenly with toasted pecans.
03 - In a small bowl, blend softened butter, brown sugar, and cinnamon until spreadable.
04 - On a floured surface, roll dough into a 12 by 18-inch rectangle. Evenly spread the filling over the dough. Starting from a long edge, roll up the dough tightly into a log. Slice into 12 equal pieces.
05 - Place rolls cut side down over the prepared maple pecan topping in the baking dish. Cover and let rise for 30 to 45 minutes until puffy.
06 - Preheat oven to 350°F. Bake buns for 25 to 30 minutes until golden brown and set.
07 - Cool for 5 minutes. Carefully invert the pan onto a serving platter so the sticky pecan topping is on top. Serve warm.
