How to Make It
Prepare the Dough: Stir together latte and yeast in a medium bowl. Let stand 5 minutes.
Beat granulated sugar, salt, and 1/2 cup of the butter with a heavy-duty electric stand mixer on medium speed until creamy. Add eggs, 1 at a time, beating until well incorporated after each addition. Stir in latte mixture. With mixer running, gradually add nutmeg, cinnamon, and 4 1/2 cups of the flour, beating until flour is incorporated and dough pulls away from sides of bowl.
Place remaining 1/2 cup flour on a work surface. Turn dough out onto prepared work surface,and knead until smooth and elastic, about 5 minutes. Place dough in a lightly greased (with cooking spray) bowl, turning to grease all sides. Cover with plastic wrap, and let stand in a warm place until doubled in size, 1 hour and 30 minutes to 2 hours.
Process pecans, syrup, and remaining 1/2 cup butter in a food processor until a paste forms, about 30 seconds, stopping to scrape down sides of bowl as necessary.
Turn dough out onto work surface, and pat down dough. Roll dough into a 16- x 12-inch rectangle. Spread evenly with pecan mixture, leaving a 1-inch border around edges. Roll up dough, jelly-roll style, starting at 1 long side. Trim edges, and cut crosswise into 16 slices. Place rolls, cut side down, in lightly greased muffin pans. Cover with plastic wrap, and let stand until doubled in size, about 1 hour.
Preheat oven to 350°F. Bake in preheated oven until rolls are golden, 18 to 22 minutes.
Meanwhile, prepare the frosting: Beat cream cheese and butter in a heavy-duty electric stand mixer fitted with the whisk attachment until creamy. With mixer running, gradually add powdered sugar, beating until fluffy. Stir in maple syrup and maple flavoring.
Remove rolls from oven. Cool in pans 5 minutes. Spread frosting over rolls, and serve warm.