Combine water and yeast in a small bowl; set aside to soften yeast. Combine 3 cups flour, sugar and salt in large mixer bowl. Heat milk, corn syrup and butter until warm (100° to 110°F) and add to flour (Butter does not need to melt) with yeast mixture and eggs. Beat 30 seconds on low speed to blend; beat 2 minutes on medium speed. Stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic (about 6 to 8 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft free place about 1 to 1-1/2 hours, until doubled.
For Maple Caramel Topping: Combine butter, brown sugar and maple syrup in small saucepan. Heat over medium heat until mixture is bubbling around the edge of the pan. Add pecans and pour an equal amount into two greased 8 x 8 or 9 x9-inch square pans.
For Cream Filling: Beat all filling ingredients together until well mixed.
Punch dough down; divide in half. Roll one portion of dough on a lightly floured surface to a 12 x 12-inch square. Spread one half of dough with half the cream cheese filling. Fold remaining dough over and seal edges. Cut into 8 slices. Twist slightly and place in prepared pan. Repeat with remaining dough. Cover and let rise 30 to 45 minutes.
Bake in preheated 350°F oven for 25 to 30 minutes. Cool for 2 minutes, invert onto serving plate or cooling rack.