Pour the yeast on top of warm milk in a bowl. Mix. Let it set for 5 minutes to activate.

Add the milk mixture, white sugar, eggs, vanilla, and maple extract to a stand mixer bowl. Whisk.

Add the salt and 4 cups of flour and mix until just combined.

Add the cubed cutter and mix with a hook attachment on the mixer for 5 minutes. Add the extra 1/2 cup of flour at this point, but only if the dough is sticky.

Place the kneaded bread dough in a different bowl and cover it with a clean damp cloth. Let the dough rise for 1 hour at room temp.

As the dough is rising, make the filling.

Add the brown sugar, eggs, corn syrup, vanilla, maple extract, and cinnamon into a bowl. Whisk.

Add the chopped pecans and fold them in.

Once an hour has passed, remove the dough from the bowl and roll it out into a large rectangle on a floured surface. The roll should be about 1/2 inch thick.

Spread softened butter onto the dough, and then spread the pecan filling out on top of the butter.

Create a long log by rolling the dough. It might get a bit messy, but that's normal.

Use a sharp knife to cut 8-10 rolls.

Put the rolls into a baking dish and cover with a damp towel. Let the rolls rise for 30 minutes to double in size.

Preheat the oven to 375 degrees and bake for 20-25 minutes until they are bubbly and lightly browned.

Remove from the oven and let them cool for a few minutes.

Add the butter and cream cheese to a bowl and blend to make the frosting.

Pour in the powdered sugar and the maple extract and mix until smooth.

Spread the frosting on top of the rolls while they are still warm.

Enjoy!