In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a saucepan, heat water and butter to 120°-130°; stir into dry ingredients. Beat in eggs until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
Meanwhile, in a small bowl, combine the filling ingredients; beat until smooth. Roll out dough to a 21x14-in. rectangle, about 1/4 in. thick. Let rest for 5 minutes. Cut into 3-1/2-in. squares. Spoon 1 tablespoon of filling onto each square. Bring corners together over filling; pinch seams to seal. Place seam side down in greased muffin cups. Cover and let rise until doubled, about 1-1/2 hours.
Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter. In a small bowl, combine the confectioners' sugar, milk and vanilla until smooth; drizzle over bundles. Sprinkle with pecans. Refrigerate leftovers.