Upside-Down Maple Pecan Sticky Buns

Prepare the dough:

In a large mixing bowl, combine 2 cups of the flour, granulated sugar, yeast and salt.

Add the warm milk, water, melted butter and egg to the flour mixture.

Stir until combined.

Gradually add the remaining 1 1/4 cups of flour, kneading until a soft, elastic dough forms (about 5 to 7 minutes by hand or using a stand mixer with a dough hook).

Place the dough in a greased bowl, cover it with a clean towel and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.

Prepare the topping:

Grease a 9-inch-by-13-inch baking dish.

In a small bowl, combine the melted butter, maple syrup and brown sugar until smooth.

Pour this mixture evenly into the bottom of the prepared baking dish.

Sprinkle the pecans over the butter and sugar mixture.

Prepare the filling:

In another bowl, mix together the softened butter, brown sugar and cinnamon until smooth.

Roll and fill the dough:

After the dough has risen, punch it down and roll it out on a floured surface into a 12-inch by 18-inch rectangle.

Spread the filling evenly over the dough, leaving a small border around the edges.

Starting from one of the long sides, tightly roll up the dough into a log. Pinch the seam to seal.

Slice and arrange the buns:

Cut the log into 12 equal slices.

Place the buns cut side up in the baking dish on top of the pecan topping layer.

Cover with a towel and allow to rise for about 30 minutes, or until puffy.

Preheat the oven to 350°F.

Bake the sticky buns for 25 to 30 minutes, or until golden brown and cooked through.

Let the buns cool in the pan for about 5 minutes.

Carefully place a large serving platter or baking sheet over the top of the baking dish and quickly invert the pan so the sticky buns are turned upside down onto the platter.