Place 3/4 cup of the milk and 8 Tbsp. (1 stick) of the butter in small saucepan; cook on low heat until butter is completely melted and mixture is well blended. Stir in 1 tsp. of the lemon juice.
Mix 2 cups of the flour, 1/2 cup of the granulated sugar, the yeast and salt in large bowl.
Add milk mixture; beat with electric mixer on medium speed 2 min.
Add 3 of the eggs, 1 at a time, beating well after each addition. Stir in enough of the remaining 1-1/2 cups flour to form soft dough.
Place dough on lightly floured surface; knead 5 min. or until smooth and elastic.
Place in greased bowl. Melt remaining 2 Tbsp. butter; brush onto dough. Cover; let rise in warm place about 1-1/2 hours or until doubled in volume. Punch down dough.
Place on floured surface; roll out to 18x12-inch rectangle.
Sprinkle with pecans.
Roll up from 1 of the long ends; press edges together to seal.
Cut into 18 (3/4-inch-thick) slices.
Place, 1 inch apart, on greased baking sheets; flatten each into 4-inch circle. Cover; let rise in warm place 45 min. or until doubled in volume.
Preheat oven to 350F. Beat cream cheese, remaining 1/4 cup granulated sugar and remaining 1 tsp. lemon juice with electric mixer on medium speed until well blended.
Add yolk from remaining egg; mix well. Make depression in center of each roll; fill with rounded tablespoonful of the cream cheese mixture. Lightly beat remaining egg white; brush onto dough.
Bake 15 min. or until lightly browned.
Remove to wire racks.
Mix powdered sugar and remaining 3 Tbsp. milk until well blended.
