# 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 (1 packet)
04 - 1 teaspoon fine sea salt
05 - 3/4 cup whole milk, warmed to 110°F
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs, at room temperature
→ Filling
08 - 1/2 cup packed brown sugar
09 - 2 teaspoons ground cinnamon
10 - 1/4 cup unsalted butter, softened
11 - 1 cup pecans, roughly chopped
→ Maple-Pecan Sticky Glaze
12 - 1/2 cup unsalted butter
13 - 1/2 cup pure maple syrup
14 - 3/4 cup packed brown sugar
15 - 2 tablespoons heavy cream
16 - 1/2 teaspoon fine sea salt
17 - 1 cup pecans, roughly chopped
# How To Make:
01 - Combine warm milk, yeast, and a pinch of sugar in a large bowl; let rest until foamy, about 5 minutes.
02 - Add melted butter, eggs, remaining sugar, and salt to the yeast mixture; incorporate flour gradually until a soft dough forms.
03 - Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic; place in a greased bowl, cover, and allow to rise until doubled, approximately 1 hour.
04 - Melt butter in a saucepan over medium heat; stir in maple syrup, brown sugar, cream, and salt; simmer for 2 minutes while stirring constantly; pour into a greased 9x13-inch baking dish and sprinkle with chopped pecans.
05 - Combine brown sugar and cinnamon in a bowl.
06 - Punch down risen dough and roll into a 16x12-inch rectangle; spread softened butter evenly over the surface, then sprinkle with cinnamon-sugar mixture and chopped pecans.
07 - Roll the dough tightly from the long edge, then slice into 12 equal pieces; arrange buns cut-side down over the prepared glaze in the baking dish.
08 - Cover and let rise in a warm place for 30 to 45 minutes until puffy.
09 - Preheat oven to 350°F; bake buns for 28 to 32 minutes until golden brown.
10 - Allow to cool for 5 minutes, then invert the pan onto a serving platter so the sticky glaze tops the buns; serve warm.
