Ingredients
- 1 cup coarsely chopped pecans or walnuts
- 1/2 cup maple syrup
- 3 cups all-purpose four
- 1/4 cup granulated sugar
- 1 package quick-rising active dry yeast
- 1 teaspoon salt
- 1 cup warm water (120°F-130oF)
- 6 tablespoons softened butter, divided
- 1 egg, at room temperature
- 1/2 cup packed light brown sugar, divided
- 1 teaspoon cinnamon makes 12 rolls
Preparation
Step 1
Grease a 13- x 9-inch baking pan and spread pecans and maple syrup evenly over the bottom.Combine 2 cups flour, granulated sugar, yeast and salt in a large bowl. Stir in water, 2 table-spoons butter and egg. Beat until smooth; gradually stir in remaining flour until soft dough forms. Cover with plastic wrap; let rise until doubled, about 30 minutes.
3On lightly floured surface, roll dough to 15- x 12-inch rectangle. Spread with remaining butter. Mix brown sugar with cinnamon; sprinkle over surface. Starting with a 12-inch side, roll up tightly.
Cut into 12 slices; place cut side down in prepared pan.
Cover with plastic wrap; place on wire rack set over large pan of hot water. Let rise until buns double, 30-45 minutes. Preheat oven to 375°F. Uncover buns. Bake until golden brown, 25-30 minutes. Cool for 1 minute. Loosen edges; invert onto a serving plate. Serve warm.
Helpful Hints
To easily cut the rolled dough into equal pieces, use the string method. Loop kitchen twine around the rolled dough, cross the ends and pull tightly to cut off each roll (see photo, abovE