Frozen Bread Dough Maple Cinnamon Buns

Using a pastry brush, lightly brush an 8-by-8-inch baking pan with melted butter. Add the 1 tablespoon maple syrup to the remaining butter (you should have at least a tablespoon left) and whisk with a fork. Set aside. Place the sugar and cinnamon in a small bowl and combine using a fork. Set aside. 

Place the thawed dough on a floured work surface. Using a rolling pin, roll the dough into a rectangle roughly 16 inches long and 8 inches wide. Using the pastry brush, brush the maple-butter mixture onto the dough to evenly coat it. Sprinkle the cinnamon sugar over the top. Starting with the long end, roll the dough into a log. Using dental floss (or a sharp knife), trim 2 inches off both the ends and then cut the log into twelve 1-inch-thick pieces.  

Place the cinnamon buns in the buttered baking pan, cover with a kitchen towel and let rise for 1 ½ hours. If making ahead, the buns can be refrigerated at this point and then removed from the fridge 1 ½ hours before baking.  

Preheat an oven to 350°F. 

When the oven is ready, bake the buns until lightly golden brown on top, 20 to 25 minutes.  

While the rolls cool, make the glaze. Whisk together the confectioners' sugar, ¼ cup maple syrup, heavy cream and salt. Drizzle the glaze over the warm buns and top with the chopped pecans.