In stand mixer bowl, add 2 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and 1/3 cup butter to 120-130°F (butter does not need to melt). Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Add eggs; beat on medium speed for 3 minutes.
Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 30 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.) Prepare Filling: Using hand-held mixer or stand mixer with paddle attachment, cream 1/4 cup butter; blend in powdered sugar. Stir in pecans and Vintage Fruit.
On lightly floured surface, roll dough to an 18x12-inch rectangle. Spread filling over half the dough lengthwise. Fold uncovered dough over filling. Cut into 18 strips. Twist strips twice; loosely coil each twisted strip on greased cookie sheet, tucking end under. Cover; let rise in warm place until light and double, 45 to 60 minutes.
Preheat oven to 375°F.
Bake for 15 minutes. Remove from oven.
Prepare Glaze: Combine Vintage Fruit Syrup and sugar in small bowl; brush over rolls. Bake 5 to 7 minutes longer until golden brown. Remove from cookie sheets; cool on wire racks.