Place the flour in the bowl of a stand mixer. Heat up the milk until it's warm to the touch but not too hot to touch.

Add the yeast to the milk and let it activate for 10 minutes.

Using a hook or paddle attachment and with the mixer on low speed, add the eggs to the flour. While still mixing, slowly pour in the milk mixture.

Once the dough is combined, continue beating on low-medium speed with the hook attachment while slowly adding chunks of butter, salt, and vanilla. Allow the dough to knead for about 10 minutes and add 1-2 Tbsp of flour if it's too sticky. The dough is done kneading when it peals away from the edge of the bowl and forms one big ball of dough. This may take 10-15 minutes of beating on low speed.

Allow the dough to proof in a warm environment until it has doubled in size, about one hour.

Place the dough onto a floured surface and roll it out into a giant rectangle.

Evenly spread out a jar of Bonne Maman INTENSE Apricot Fruit Spread and top it with crushed pecans and cinnamon.

Roll the dough into a log and cut about one inch off the ends to make it even. Slice the log into 16 even rolls. Place the rolls into a greased pan about one inch apart and allow them to proof until they become fluffy, about 30 minutes.

Preheat the oven to 350F/177C convection (or 325F/162C conventional) and bake for 25 minutes, rotating halfway for more even baking. Remove the rolls from the oven and allow them to cool for 5-10 minutes.

Combine the cream cheese with the maple syrup and milk and spread it evenly over the rolls. Serve warm.