3/4 cup pecans
3 tablespoons butter
1 1-pound frozen bread dough, thawed
1/4 cup plus 3 tablespoons firmly packed light brown sugar
1/4 cup maple syrup

1.   Chop 1/4 cup pecans and set aside. Reserve the remaining 1/2 cup pecans to use whole.
2.   Melt butter in 8 x 8-inch square baking pan.
3.   Roll out bread dough on lightly floured surface to 18 x 8-inch rectangle.
4.   Brush the rolled out dough with 1 tablespoon melted butter. Sprinkle with chopped pecans and 1/4 brown sugar.
5.   Add remaining whole pecans, the 3 tbsp. brown sugar, and the maple syrup to the remaining melted butter in the pan.
      Stir until sugar dissolves.
6.   Starting from long side, roll up dough. Cut dough crosswise into 16 equal pieces. Arrange pieces, cut side down,
      on top of syrup mixture in pan.
7.   Coat a sheet of waxed paper with vegetable cooking spray and place over the buns. Let rise in a warm place
      about 45 minutes or until doubled in bulk.
8.   Bake for 25 minutes or until golden brown and buns sound hollow when lightly tapped with fingertip.
      If they start to brown too quickly, cover with foil.
10. Invert onto serving platter and serve immediately.