Maple Nut Sticky Buns

MAPLE NUT STICKY BUNS

1 cup coarsely chopped pecans or walnuts
1/2 cup maple syrup
3 cups all purpose flour
1/4 cup granulated sugar
1 pkg. quick-rising active dry yeast
1 tsp. salt
1 cup warm water (120 degrees to 130 degrees)
6 Tbsp. softened butter, divided
1 egg, at room temperature
1/2 cup packed light brown sugar, divided
1 tsp. cinnamon

Grease a 13x9 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 Tbsp. 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. On lightly floured surface, roll dough to 15x12 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 to 45 minutes. Preheat oven to 375 degrees. Uncover buns. Bake until golden brown, 25 to 30 minutes. Cool for 1 minute. Loosen edges; invert onto a serving plat. Serve warm. Makes 12 rolls.