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1
For dough, pour water into a large bowl.
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2
Add yeast and 1 tablespoon sugar.
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3
Stir.
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4
Let stand 5 minutes, until bubbly.
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5
Stir in remaining sugar.
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6
In medium bowl, blend sour cream, eggs and vanilla.
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7
Stir into yeast mixture.
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8
Add flour and salt.
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9
Stir until combined.
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10
Add butter.
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11
Knead by hand until smooth.
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12
Place the dough in a well-buttered bowl.
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13
Cover; let rest at room temperature 2 hours.
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14
Place dough on floured board and cut in half.
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15
Roll each half to 1/4-inch thickness, forming a rectangle about 9 by 12 inches.
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16
For filling, in a medium bowl, blend butter, brown sugar and cinnamon.
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17
Add raisins if using.
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18
Spread equally over each rectangle and roll up lengthwise.
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19
Cut each roll into 8 equal sections.
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20
For maple pecan layer, melt butter in a small saucepan over medium-high heat.
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21
Stir in sugar until dissolved.
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22
Add syrup and cook 5 minutes.
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23
Remove from heat and stir in vanilla.
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24
Generously butter two 10-inch cake pans.
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25
Pour in the syrup.
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26
Sprinkle with pecans.
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27
Arrange the buns evenly in the pans.
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28
Cover and let rise in a warm place for 1 hour.
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29
Bake in a preheated 350 degree F oven 25 to 30 minutes or until golden.
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30
Cool 5 minutes at room temperature, then invert onto serving plate.
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31
Serve warm or at room temperature.
