211 oz. pkg.refrigerated french bread or dinner roll dough(I use Pillsbury.)
1/2C chopped pecans
120 oz canapple pie filling
cream cheese filling
1tsppure vanilla extract
Preheat oven to 375° Fahrenheit. Line jumbo muffin tin with tulip muffin cups or parchment paper.
Pulse pie filling in food processor to chop apple slices into "salsa-sized" pieces. Set aside.
In a medium mixing bowl, mix together cream cheese, sugar, egg yolk and vanilla until creamed. Set aside.
Open refrigerated dough. Slice dough and cut slices into quarters or thirds.
Add cinnamon, sugar and pecans into plastic zip top bag. Shake to mix.
Working with just a few pieces at a time, toss dough pieces in melted butter. Gently shake away any excess butter. Add buttered dough to plastic bag. Shake bag to coat dough well.
Fill bottom of each muffin cup with 4-5 pieces of cinnamon sugar coated dough. Sprinkle several pecans in each cup.
Spoon 1 Tbsp each of apple pie and cream cheese filling on top of dough pieces. Use the back of the spoon to gently work fillings into all the cracks and nooks. There will be cream cheese and apple pie filling left over.
Top with additional 3-4 pieces of dusted dough and pecans. Add a small amount of apples in the cracks.
Bake in preheated oven for 15-20 minutes or until the dough pieces are baked through.
Place a foil lined pan on the rack underneath the muffin tin to catch any caramel that might spill over while baking.