To Die for Maple Pecan Buns

1. 1

   For dough, pour water into a large bowl.

2. 2

   Add yeast and 1 tablespoon sugar.

3. 3

   Stir.

4. 4

   Let stand 5 minutes, until bubbly.

5. 5

   Stir in remaining sugar.

6. 6

   In medium bowl, blend sour cream, eggs and vanilla.

7. 7

   Stir into yeast mixture.

8. 8

   Add flour and salt.

9. 9

   Stir until combined.

10. 10

    Add butter.

11. 11

    Knead by hand until smooth.

12. 12

    Place the dough in a well-buttered bowl.

13. 13

    Cover; let rest at room temperature 2 hours.

14. 14

    Place dough on floured board and cut in half.

15. 15

    Roll each half to 1/4-inch thickness, forming a rectangle about 9 by 12 inches.

16. 16

    For filling, in a medium bowl, blend butter, brown sugar and cinnamon.

17. 17

    Add raisins if using.

18. 18

    Spread equally over each rectangle and roll up lengthwise.

19. 19

    Cut each roll into 8 equal sections.

20. 20

    For maple pecan layer, melt butter in a small saucepan over medium-high heat.

21. 21

    Stir in sugar until dissolved.

22. 22

    Add syrup and cook 5 minutes.

23. 23

    Remove from heat and stir in vanilla.

24. 24

    Generously butter two 10-inch cake pans.

25. 25

    Pour in the syrup.

26. 26

    Sprinkle with pecans.

27. 27

    Arrange the buns evenly in the pans.

28. 28

    Cover and let rise in a warm place for 1 hour.

29. 29

    Bake in a preheated 350 degree F oven 25 to 30 minutes or until golden.

30. 30

    Cool 5 minutes at room temperature, then invert onto serving plate.

31. 31

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.