# 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 whole milk, lukewarm
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 kosher salt
# How To Make It:
01 - Whisk together flour, sugar, yeast, and salt in a large bowl.
02 - In a separate bowl, blend lukewarm milk, melted butter, and eggs until uniform.
03 - Incorporate wet mixture into dry components and mix until a soft dough forms. Knead by hand or with a mixer for 8 to 10 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm environment until doubled in size, approximately 1 hour.
05 - Simmer butter, brown sugar, maple syrup, and salt in a saucepan over medium heat for 2 to 3 minutes until smooth. Pour into a greased 9×13-inch baking dish and evenly sprinkle with chopped pecans.
06 - Combine softened butter, brown sugar, maple syrup, and cinnamon in a bowl to form a smooth paste.
07 - Punch down dough and roll on a lightly floured surface into a 12×16-inch rectangle. Spread filling paste over dough, leaving a ½-inch border, then sprinkle finely chopped pecans evenly over the filling.
08 - Starting from the long edge, tightly roll dough into a log, then slice into 12 even pieces.
09 - Arrange rolls cut side down atop the maple glaze in the baking dish. Cover loosely and allow to rise until puffy, about 30 minutes.
10 - Preheat oven to 350°F (175°C). Bake rolls for 28 to 32 minutes until golden brown and fully cooked.
11 - Rest rolls for 5 minutes then invert onto a serving platter so glaze and pecans are on top. Serve warm.
