Maple Nut Sticky Buns

1 cup coarsely chopped pecan or walnuts
½ cup maple syrup
3 cup all-purpose flour
¼ cup granulated sugar
1 pkg. quick-rising active dry yeast
1 teaspoon salt
1 cup warm water
6 tablespoon softened butter
1 egg, room temp
½ cup packed light brown sugar
1 teaspoon cinnamon

Grease a 13 x 9 baking pan & spread pecans & maple syrup evenly over the bottom.
Combine 2 cups flour, granulated sugar, yeast, & salt in a large bowl. Stir in water, 2 tbsp. butter & 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 15 x 12 rectangle. Spread with remaining butter. Mix brown sugar with cinnamon; sprinkle over surface. Starting with a 12 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°.
Uncover buns. Bake until golden brown, 25-30 minutes. Cool for 1 minute. Loosen edges; invert onto a serving plate. Serve warm.