# What you'll need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast
04 - 1/2 teaspoon salt
05 - 3/4 cup warm whole milk
06 - 1/4 cup warm water
07 - 1/4 cup unsalted butter, melted
08 - 2 large eggs, room temperature
→ Maple Pecan Topping
09 - 1/2 cup unsalted butter
10 - 3/4 cup packed light brown sugar
11 - 1/2 cup pure maple syrup
12 - 1/4 cup heavy cream
13 - 1/4 teaspoon salt
14 - 1 1/2 cups pecan halves
→ Filling
15 - 1/3 cup unsalted butter, softened
16 - 1/2 cup packed light brown sugar
17 - 2 teaspoons ground cinnamon
18 - Pinch of salt
# How to make it:
01 - In a large bowl or stand mixer, mix flour, sugar, yeast, and salt until evenly distributed.
02 - Whisk warm milk, warm water, melted butter, and eggs in a separate bowl. Add to dry ingredients and knead for 5 to 7 minutes until a smooth, elastic dough forms.
03 - Cover the dough and allow it to rise in a warm place for 1 hour or until doubled in size.
04 - Melt butter over medium heat in a saucepan. Stir in brown sugar, maple syrup, heavy cream, and salt. Simmer for 2 minutes until combined and smooth. Pour mixture into a greased 9x13-inch baking dish and scatter pecans evenly on top.
05 - Combine softened butter, brown sugar, cinnamon, and a pinch of salt in a small bowl until well blended.
06 - On a lightly floured surface, roll the risen dough into a 16 by 12-inch rectangle.
07 - Evenly spread the cinnamon butter filling over the rolled dough surface.
08 - Roll the dough tightly from the long edge into a log and slice into 12 equal pieces.
09 - Place buns cut side down over the maple pecan topping in the baking dish. Cover and let rise for 30 minutes.
10 - Set the oven temperature to 350°F.
11 - Bake for 30 minutes until golden brown and puffed.
12 - Allow buns to cool for 5 minutes in the pan, then invert onto a serving platter so the pecan topping is on top. Serve warm.
