Topping: Combine brown sugar, butter and corn syrup in a small saucepan. Bring to a boil over medium high heat; stir until sugar dissolves completely. Remove from heat; stir in pecans and maple flavoring. Pour into fluted tube pan; set aside.
Dough: Combine 2 cups flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat water, milk and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, vanilla and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
White Chocolate-Pecan Filling: Combine sugar, chocolate chips, pecans and cinnamon in a medium bowl. Stir to blend.
Divide dough into 48 equal pieces; roll each piece into a smooth ball. Layer balls alternating with White Chocolate-Pecan Filling in prepared pan. Pour melted butter over dough balls. Cover; let rise in warm, draft-free place until doubled in size, about 2 hours.
Place a baking sheet under the fluted tube pan; Bake at 350°F for 40 to 45 minutes or until done. Let cool in pan on wire rack for 10 minutes. Turn onto serving plate; serve warm.
Recipe Tip: After inverting pan, spoon any leftover caramel topping over loaf.