Warm the whole milk until it feels warm to the touch (not hot). Stir in 1 Tbsp active dry yeast and 1/2 cup sugar. Let sit 5–10 minutes until foamy.

In a large bowl, add melted butter, 1 whole egg, 2 egg yolks, and the milk-yeast mix. Stir to combine.

Add 4 cups AP flour and 1 tsp salt. Mix until it forms a soft dough. If the dough is sticky, add up to 1/2 cup more flour a little at a time.

Turn dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. Or knead with a stand mixer for 4–5 minutes.

Place dough in a lightly greased bowl. Cover and let rise in a warm spot for 1 hour, or until doubled in size.

Punch down dough and divide into 12 equal pieces. Roll each into a ball. Place balls 2 inches apart on parchment-lined baking sheets. Cover and let rise 30 minutes.

In a small bowl, beat 8 oz softened cream cheese with 1/3 cup granulated sugar until smooth.

Add 1 egg yolk and 1 tsp maple extract. Mix until creamy.

Stir in 1 cup powdered sugar last for a smooth, thick filling. If you want a lighter filling, use less powdered sugar.

Mix 1 cup chopped pecans with 3 Tbsp brown sugar. Set aside.

Preheat oven to 350°F (175°C).

Make a shallow well in the center of each dough ball with your thumb or the back of a spoon.

Spoon about 1–2 tablespoons of maple cream cheese filling into each well.

Sprinkle a small amount of the pecan and brown sugar mix on top of the filling.

Brush the dough edges lightly with the egg wash if you want a shiny finish.

Bake 15–18 minutes until the edges are golden and the center is set.

Cool on a rack for 10 minutes before serving.