In a small saucepan heat milk, sugar, salt and butter over medium heat just until butter is melted and sugar is dissolved. Cool to lukewarm.

Dissolve yeast in warm water in the bowl for stand mixer. Add lukewarm milk mixture, eggs and 5 cups of the flour. Attache bowl to mixer and attache dough hook. Beat on low speed for 2 mintues.

Continuing beating on low speed and add remanining flour 1/2 cup at a time. Mix for 2 mintues or until dough cleans the sides of the bowl. Continue to knead on low speed for 2 mintues.

Place dough in a greased bowl, cover with a clean damp cloth and allow to rise in warm place until double in size (about an hour).

Return mixing bowl to stand mixer and using the paddle attachement, beat all ingredients for the filling.

When dough has doubled, punch down and turn out onto lightly floured surface. Roll out to approximately 10 by 24, spread filling on the rolled dough and roll up tightly along the long side.

Trim ends and carefully cut into 21 slices using a sharp knife.

Grease 1 9 x 13 and 1 8 inch square pan. Arrange 12 rolls in the large pan and 9 rolls in the small one. Cover and let rise 45 to 60 minutes.

Bake at 350 for 22 minutes or until tops are lightly brown.

Remove from oven and allow to cool for 5 minutes before frosting.

FOR FILLING

In the bowl of electric mixer beat cream cheese and pecan butter until smooth and fluffy. Add confectioners sugar, vanilla and splash of milk. Beat on high speed until well combined. Spread on slightly cooled rolls.