# What You'll Need:
→ Dough
01 - 3 ½ cups all-purpose flour
02 - ¼ cup granulated sugar
03 - 2 ¼ tsp instant yeast (one 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. In another bowl, combine lukewarm milk, melted butter, and eggs. Pour wet ingredients into dry and mix until a soft dough forms. Knead by hand or machine for 8 to 10 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm place until doubled, approximately 1 hour.
02 - While the dough rises, 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 glaze into a greased 9x13 inch baking dish and evenly sprinkle chopped pecans over it.
03 - Combine softened butter, brown sugar, maple syrup, and ground cinnamon in a bowl to form a smooth paste.
04 - Punch down the risen dough. On a lightly floured surface, roll out into a 12x16 inch rectangle. Spread the filling evenly, leaving a ½ inch border. Sprinkle finely chopped pecans over the filling. Roll tightly from the long edge into a log and slice into 12 equal rolls.
05 - Arrange the rolls cut side down over the glaze in the baking dish. Cover loosely and let rise until puffy, about 30 minutes.
06 - Preheat oven to 350°F. Bake rolls for 28 to 32 minutes until golden brown and cooked through. Let cool for 5 minutes, then invert carefully onto a serving platter so glaze and pecans are on top.
07 - Serve warm and enjoy.
