# Ingredient List:
→ Dough
01 - 3 ½ cups all-purpose flour
02 - ¼ cup granulated sugar
03 - 2 ¼ teaspoons instant yeast (1 packet)
04 - 1 teaspoon 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 tablespoon 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 of kosher salt
# Directions:
01 - Combine flour, sugar, yeast, and salt in a large bowl. In a separate bowl, whisk together milk, melted butter, and eggs. Gradually add wet ingredients to dry and mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
02 - While dough rises, melt butter in a small saucepan over medium heat. Stir in brown sugar, maple syrup, and kosher salt. Simmer for 2–3 minutes until smooth. Pour the glaze into a greased 9×13-inch baking dish and evenly sprinkle with chopped pecans.
03 - In a bowl, blend softened butter, brown sugar, maple syrup, and cinnamon until well combined into a paste.
04 - Punch down the dough and roll it out on a lightly floured surface to a 12×16-inch rectangle. Spread 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 - Place the rolls cut-side down over the prepared glaze in the baking dish. Cover loosely and let rise for 30 minutes until puffy.
06 - Preheat oven to 350°F. Bake rolls for 28–32 minutes until golden brown and cooked through. Let cool for 5 minutes, then invert onto a serving platter so the glaze and pecans are on top.
07 - Serve warm and enjoy.
