# 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 - 3/4 cup whole milk, warm
05 - 1/4 cup unsalted butter, melted
06 - 2 large eggs, room temperature
07 - 1 teaspoon salt
→ Filling
08 - 1/2 cup packed brown sugar
09 - 2 teaspoons ground cinnamon
10 - 1/4 cup unsalted butter, softened
→ Maple-Pecan Topping
11 - 1/2 cup unsalted butter
12 - 3/4 cup packed brown sugar
13 - 1/3 cup pure maple syrup
14 - 2 tablespoons heavy cream
15 - 1 1/2 cups pecan halves
# How to Make It:
01 - Combine warm milk, yeast, and 1 tablespoon granulated sugar in a large bowl. Allow to rest for 5 minutes until foamy.
02 - Add remaining sugar, melted butter, eggs, and salt to the yeast mixture. Gradually incorporate flour until a soft dough forms. Knead by hand or with a mixer for 7 to 8 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm location for 1 to 1.5 hours until doubled in size.
03 - While dough rises, melt butter in a saucepan over medium heat. Stir in brown sugar, maple syrup, and cream. Simmer gently, stirring until sugar dissolves. Pour mixture into a greased 9x13-inch baking dish. Evenly distribute pecan halves over the topping.
04 - Punch down the dough and transfer to a lightly floured surface. Roll into a 16x12-inch rectangle. Spread softened butter evenly over dough surface.
05 - Mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
06 - Roll dough tightly from long edge into a log. Slice into 12 equal pieces and arrange cut side up over the maple-pecan topping in the baking dish.
07 - Cover the dish and allow rolls to rise for 30 to 40 minutes until puffy.
08 - Preheat oven to 350°F. Bake rolls for 30 to 35 minutes until golden and set. If browning too quickly, loosely cover with foil for the final 10 minutes.
09 - Let the rolls cool for 5 minutes. Invert pan onto a serving platter to release the maple-pecan topping. Serve warm.
