Maple Pecan Sticky Buns

In a large bowl, whisk together 3 cups flour, yeast, sugar, and salt.

In a separate bowl, combine warm milk, melted butter, and egg. Add wet ingredients to dry ingredients and mix until a shaggy dough forms.

Gradually add the remaining 1/4 cup flour, if needed, until the dough is smooth and slightly sticky. Knead for 5-7 minutes until elastic.

Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.

While dough is rising, prepare the filling: In a small bowl, combine softened butter, brown sugar, and cinnamon.

Prepare the caramel sauce: In a saucepan, melt butter over medium heat. Add maple syrup and brown sugar. Bring to a simmer, stirring constantly until sugar is dissolved. Simmer for 2 minutes, then remove from heat and stir in heavy cream and pecans.

Pour caramel sauce into the bottom of a greased 9x13 inch baking pan.

Once the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll into a 12x16 inch rectangle.

Spread the filling evenly over the dough. Roll the dough tightly into a log, starting from the long side. Pinch the seam to seal.

Using a sharp knife or dental floss, cut the log into 12 equal slices.

Place the buns, cut-side up, in the prepared baking pan on top of the caramel sauce. Cover and let rise for 30-45 minutes.

Preheat oven to 350°F (175°C).

Bake for 25-30 minutes, or until golden brown and cooked through. If the tops are browning too quickly, tent with foil.

Let cool in the pan for 5-10 minutes. Invert the pan onto a serving platter to release the sticky buns.

Serve warm and enjoy!