Cinnamon Cream Cheese Crowns

Dough
1 Heat the milk to lukewarm – about 110 F.
2 Stir in 1 tablespoon of the sugar.
3 Stir in yeast and let stand for five minutes – the mixture will be foamy.
4 Beat the eggs and 1 teaspoon of vanilla with a whisk.
5 Add eggs to the milk mixture and whisk until smooth.
6 Combine remaining 4 Tbsp. sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook.
7 Add the lemon zest.
8 Add the milk mixture.
9 With mixer running on medium speed, add 1/2 cup room-temperature butter, 1 piece at a time.
10 Blend well between additions.
11 Mix on medium speed for 1 minute.
12 Knead on medium-high speed about 5 minutes.
13 Form the dough into a ball and rub with melted butter. Place in a large bowl and let it rise in a warm spot for about 1 1/2 hours, or until double.
Cream Cheese
1 Mix the ingredients together until smooth.
Streusel
1 Mix the pecans and brown sugar, flour, cinnamon, and nutmeg in a bowl.
2 Add the butter and blend in with your fingers until the mixture is crumbly.
Assembly and Baking
1 Spray muffin tins with baking spray.
2 Roll the dough out into a rectangle and cut into 12 squares.
3 Press the dough into each cup.
4 Add a spoonful of the cream cheese filling.
5 Sprinkle the streusel over the top.
6 Cover and refrigerate overnight.
7 Next day remove the rolls and preheat the oven to 375F.
8 Bake for 15 minutes, or until rolls are done
9 Let cool a few minutes before serving.