For the Frosting:

• 4 ounces plain, full-fat cream cheese (8 tablespoons), softened to about 70°F
• 2 teaspoons vanilla extract
• 5 ounces powdered sugar (about 1 1/4 cups)

For the Filling:

• 4 ounces unsalted butter (8 tablespoons), creamy and soft, about 70°F
• 6 ounces light brown sugar (3/4 cup, gently packed)
• 1/2 ounce organic Cassia cinnamon powder (about 2 tablespoons)
• 1/2 teaspoon fresh-grated organic nutmeg (fresh from a whole nutmeg is awesome, but our ground organic nutmeg is really tasty too)
• 1 Tablespoon Magic Toast Dust
• 1/4 teaspoon kosher salt; for table salt, use about half as much

For the Dough:

• 16 ounces all-purpose flour (about 3 1/2 cups, spooned, such as Gold Medal, plus more for rolling
• 3 1/2 ounces sugar (about 1/2 cup)
• 2 teaspoons instant yeast, such as SAF (not rapid-rise; see note on their recipe)
• 1 3/4 teaspoons kosher salt; for table salt, use about half as much
• 1/4 teaspoon baking soda
• 4 ounces unsalted butter (8 tablespoons)
• 4 ounces milk (8 tablespoons), any fat percentage will do
• 8 ounces plain, unsweetened Greek yogurt (about 1 cup), any fat percentage will do
• 4 ounces toasted pecan halves, roughly chopped (a shy cup), or more to taste  – we omitted nuts because Meaghan never grew out of the “picky kid phase” crazy idea that nuts ruin pastries.