Preheat oven to 350°F/176°C.
Generously oil a bundt pan with cooking spray and set aside.
Dust the surface of the cutting board with flour and roll out the pizza dough into a 12-inch (30cm) circle. With a pizza wheel, cut the dough into 1” (2.5cm) strips and then each strip into 1” (2.5cm) squares. Form the squares into balls and set onto plate.
Pour the melted butter into a small bowl and combine the cinnamon and brown sugar together in another small bowl. Drizzle ⅛ cup (30ml) of maple syrup into the bottom of the bundt pan along with ¼ cup (40g) of pecans.
Take each dough ball and dip it into the melted butter, then roll in the cinnamon/sugar mixture, coating generously, and place into the bottom of the bundt pan. Continue the method with the rest of the dough balls, drizzling each layer with the maple syrup along with the pecans until all the balls have been used.
Drizzle the top with the remaining butter, maple syrup and pecans.
Cover with a tea towel for 30 minutes to allow dough to rise again.
Bake for 30 minutes until golden brown. Check at the 20 minute point. If starting to brown too much, cover with aluminum foil to prevent burning. Remove from oven and place onto a wire cooling rack. Let sit for 10 minutes and turn over on the other side. Let sit another 5 minutes before removing from pan.
Serve warm.
Preheat oven to 350°F/176°C.
Generously oil a bundt pan with cooking spray and set aside.
Dust the surface of the cutting board with flour and roll out the pizza dough into a 12-inch (30cm) circle. With a pizza wheel, cut the dough into 1” (2.5cm) strips and then each strip into 1” (2.5cm) squares. Form the squares into balls and set onto plate.
Pour the melted butter into a small bowl and combine the cinnamon and brown sugar together in another small bowl. Drizzle ⅛ cup (30ml) of maple syrup into the bottom of the bundt pan along with ¼ cup (40g) of pecans.
Take each dough ball and dip it into the melted butter, then roll in the cinnamon/sugar mixture, coating generously, and place into the bottom of the bundt pan. Continue the method with the rest of the dough balls, drizzling each layer with the maple syrup along with the pecans until all the balls have been used.
Drizzle the top with the remaining butter, maple syrup and pecans.
Cover with a tea towel for 30 minutes to allow dough to rise again.
Bake for 30 minutes until golden brown. Check at the 20 minute point. If starting to brown too much, cover with aluminum foil to prevent burning. Remove from oven and place onto a wire cooling rack. Let sit for 10 minutes and turn over on the other side. Let sit another 5 minutes before removing from pan.
Serve warm.
