# What You'll Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons instant yeast (1 packet)
04 - 1 teaspoon fine sea salt
05 - 3/4 cup lukewarm whole milk
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs, room temperature
→ Maple-Pecan Filling
08 - 1/2 cup unsalted butter, softened
09 - 1/3 cup packed light brown sugar
10 - 1/4 cup pure maple syrup
11 - 1 tablespoon ground cinnamon
12 - 1 cup finely chopped pecans
→ Maple Glaze
13 - 1/2 cup unsalted butter
14 - 1/2 cup packed light brown sugar
15 - 1/3 cup pure maple syrup
16 - 1 cup roughly chopped pecans
17 - Pinch of kosher salt
# How to Make It:
01 - Combine flour, sugar, yeast, and salt in a large bowl. In a separate bowl, blend milk, melted butter, and eggs. Stir wet ingredients into dry until a soft dough forms. Knead by hand or mixer for 8 to 10 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm spot until doubled in volume, about 1 hour.
02 - 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 mixture into a greased 9x13 inch baking dish and sprinkle chopped pecans evenly over the top.
03 - Combine softened butter, brown sugar, maple syrup, and cinnamon in a bowl, mixing into a smooth paste.
04 - Punch down risen dough and turn onto a lightly floured surface. Roll into a 12 by 16 inch rectangle. Spread filling evenly over the dough, leaving a 1/2 inch border. Sprinkle finely chopped pecans on top. Starting from the long side, roll dough tightly into a log. Slice into 12 equal portions.
05 - Arrange the rolls cut side down over the prepared glaze in the baking dish. Cover loosely and allow to rise until puffy, about 30 minutes.
06 - Preheat oven to 350°F. Bake rolls for 28 to 32 minutes or until golden and cooked through. Let rest 5 minutes, then invert carefully onto a serving plate so glaze and pecans are on top.
07 - Serve warm and enjoy immediately.
