# What You'll Need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1 packet (2 1/4 tsp) active dry yeast
03 - 1 cup whole milk, warmed
04 - 1/4 cup granulated sugar
05 - 1/4 cup unsalted butter, softened
06 - 1 teaspoon salt
07 - 2 large eggs
→ Filling
08 - 1/2 cup packed light brown sugar
09 - 2 teaspoons ground cinnamon
10 - 1/4 cup unsalted butter, softened
→ Maple-Pecan Topping
11 - 3/4 cup unsalted butter
12 - 1 cup packed light brown sugar
13 - 1/3 cup pure maple syrup
14 - 1 1/2 cups pecan halves
15 - 1/4 teaspoon salt
# How to Make It:
01 - In a large bowl, combine warm milk and active dry yeast. Allow to rest for 5 minutes until foamy. Add granulated sugar, softened butter, salt, and eggs; mix until combined. Gradually incorporate flour until a soft dough forms.
02 - Knead dough on a floured surface for 8 to 10 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, approximately 1 hour.
03 - Melt butter in a saucepan over medium heat. Stir in light brown sugar, maple syrup, and salt. Cook until mixture is melted and bubbling, about 2 minutes. Pour into a greased 9x13-inch baking pan and evenly distribute pecan halves over the topping.
04 - Combine packed light brown sugar and ground cinnamon in a small bowl.
05 - Punch down risen dough and roll out on a floured surface to a 16x12-inch rectangle. Spread softened butter evenly over the dough, then sprinkle cinnamon sugar mixture on top.
06 - Roll dough tightly from the long edge into a log. Slice into 12 equal pieces using a sharp knife or dental floss.
07 - Place rolls cut-side up over the maple-pecan topping in the prepared pan. Cover and let rise in a warm place until puffy, about 45 minutes.
08 - Preheat oven to 350°F. Bake rolls for 30 to 35 minutes until golden brown and bubbles appear in the topping.
09 - Allow buns to cool in the pan for 5 minutes. Carefully invert onto a serving platter so the pecan topping is on top. Serve warm.
