INGREDIENTS
for the dough
6 tbsp
nonfat milk
4 tbsp
maple syrup
1/2 tbsp
unsalted butter, melted
1 tsp
vanilla extract
1/4 tsp
salt
2 1/4 tsp
yeast
1 1/2
– 2 c (180-240g) whole wheat flour
for the caramel sauce
2 tbsp
unsalted butter
2 tbsp
nonfat milk
4 tbsp
maple syrup
1/4 cup
chopped pecans
for the filling
3 tbsp
maple syrup
1 1/2 tsp
ground cinnamon
1/2 tbsp
unsalted butter, melted