Warm the milk and stir in the yeast and 1 teaspoon of sugar; let sit 5-10 minutes until foamy.

In a large bowl, combine melted butter, remaining sugar, whole egg, egg yolks, and salt. Mix well.

Add milk and yeast mixture to the butter and egg mix.

Gradually add 4 cups of flour, stirring until a soft dough forms. If sticky, add up to 1/2 cup more flour.

Knead the dough on a floured surface for 5-7 minutes until smooth, or use a stand mixer with a dough hook for 4-5 minutes.

Place dough in a greased bowl, cover, and let rise in a warm area for about 1 hour or until doubled in size.

In a medium bowl, beat softened cream cheese until smooth.

Add sugar, egg yolk, powdered sugar, and maple extract, mixing until creamy and smooth.

Combine pecans with brown sugar in a small bowl, toss lightly, and set aside.

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Punch down the risen dough, divide into 12 pieces, and roll each into a ball.

Place balls on the baking sheet, spaced apart, and press a well into the center of each.

Spoon 1-2 tablespoons of filling into each well. Sprinkle pecan mix over filling.

Brush the dough with egg wash for a shiny finish, if desired.

Bake for 15-18 minutes until lightly golden, then cool on a rack for a few minutes before serving.