Making the filling
Add cinnamon, sugar, pecans and chocolate into a bowl and mix by hand to combine.

Making the dough
Fit the Dough Tool.
Add dried yeast and milk into the appliance bowl, fit the splashguard.
Heat for 2 minutes at 30ºC, speed Min, until the yeast has dissolved.
Add flour, sugar, butter and eggs.
Knead for 10 minutes on speed 1, until a dough has formed.
Tip: Start the machine on speed Min and gradually increase speed.
Tip: Or use the Dough Kneading preset if applicable.
Remove the Dough Tool.
Prove for 1 hour at 30ºC,  speed Off, until doubled in size.
Tip: Or use the Dough Proving preset if applicable.

Transfer the dough onto a lightly floured worksurface and divide into two equal pieces.
Using a rolling pin, roll out each piece to 25 cm x 35 cm rectangle.
Brush with melted butter and sprinkle the filling on.
Roll up the dough starting with the short edge.
Slice each of the rolled dough into eight pieces and cover with a tea towel.

Making the topping
Add maple syrup, sugar and pecans into a clean bowl.
Mix until combined then pour into a large baking dish.
Place the buns into the baking dish and cover with a tea towel.
Let rest for 30 minutes.

Preheat the oven to 180ºC.
Bake for 20 minutes at 180ºC, until golden brown.
Remove from the oven and let cool slightly.

Serve.