Cinnamon Pecan Cheese Braid

Combine yeast, water and 1 teaspoon honey in a large mixing bowl; let stand for 5 minutes. Yeast mixture should be foamy. Stir in warm milk, salt, eggs, butter and 1/3 cup honey. Add 3 cups flour; beat until well mixed. Add enough remaining flour to make a soft dough.
Knead on a lightly floured surface for 8 to 10 minutes, until dough is smooth and elastic. Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.
For filling, combine cream cheese, brown sugar, caramel topping and pumpkin pie spice in a bowl. Set aside.
Punch dough down. Divide dough in half. Roll each half into a 12 x 9-inch rectangle on a lightly floured surface. Place each piece on a greased baking sheet. Spread filling down the middle third of the dough, lengthwise. Sprinkle pecans over filling. Brush sides of dough with 2 tablespoons melted butter. Make 1-inch wide cuts on both sides of the dough up to the filling using a sharp knife or scissors. Fold each cut section of dough over the filling to resemble a braid. Cover and let rise 45 minutes.
Preheat oven to 325u0b0F. Bake for 20 to 25 minutes, or until golden brown. Cool for 20 minutes on baking sheet. Transfer to serving platter.
For glaze, combine powdered sugar, vanilla and 2 tablespoons milk in a small bowl. Stir until smooth. Add more milk to reach desired consistency, if needed. Drizzle over warm braid. Serve warm.