Combine pecans, maple syrup and salt in a sauté pan.
Cook on medium heat until it reaches a low simmer, then reduce heat to medium low and simmer for 10 –15 minutes while stirring constantly. Once sugar starts to crystallize, cook one more minute, then pour nuts onto a sheet pan lined with parchment in a single layer. Let cool completely.
For the Dough:
Grease and line a 9″ x 13″ baking dish with parchment paper.
For the dough, whisk together 2 cups of the flour, yeast, and salt.
Combine the milk, butter, and maple syrup in a microwave-safe bowl. Microwave in 30-second increments until mixture is between 120°F and 130°F.
Add the warmed milk mixture and the egg to the dry mixture, and stir with a wooden spoon.
Add 2 more cups of the flour, and mix with a wooden spoon. The mixture should be thick and sticky.
On a floured surface, knead the dough with another ½ cup of flour. Knead until dough is smooth, soft and tacky (can add an additional ½ cup flour, if necessary).
Let dough rest, uncovered, for 15 minutes.
For the Filling:
In a medium bowl, combine the brown sugar, cinnamon, softened butter and salt. Mix into a paste.
Roll out dough on a floured surface into a 22” x 13” rectangle.
Spread filling over the dough evenly, leaving a half-inch strip at the top edge without filling (the 22” side). Sprinkle chopped pecans evenly over the surface.
Brush a small amount of water along the uncovered strip using your fingers.
Roll up dough. Using unflavored dental floss, cut into 12 even rolls.
Place rolls into the prepared baking dish, and cover it with a clean dish towel. Let rise for 1 hour (until roughly doubled in size). While the rolls rise, preheat the oven to 350°F.
Bake rolls for about 30 minutes, or until the tops are lightly browned.
For the icing, whisk the maple syrup, heavy cream, powdered sugar, vanilla, and salt until smooth.
Once rolls have cooled, drizzle icing over the top, and then sprinkle with chopped pecans.