1 bag Rhodes frozen dinner rolls 36 count thawed but still cold
3/4 cup sugar
1 tablespoon cinnamon
2 Granny Smith apples peeled, cored and finely chopped
1 cup chopped pecan
1/2 cup butter
1/4 cup brown sugar
1/8 cup melted butter
1 cup sifted powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla
Grease two 9×5 inch bread loaf pans.
Cut bread rolls in 1/2 with kitchen scissors. Add sugar and cinnamon to large plastic ziploc bag. Place 1/3 cut bread rolls in bag and shake to coat. Add 1/2 of these to each pan. Sprinkle 1/6 of the pecans and apples on top of this layer in each pan. Repeat procedure until all three layers are done.
Melt butter and add brown sugar, Remove from heat. Drizzle 1/2 over the top of each bread. Cover with plastic and allow to rise until the bread comes to the bottom of the plastic wrap. This can take 3-5 hours depending upon your heat and humidity.
Bake at 350 degrees for 25-30 minutes or until a rich golden brown.
For the glaze: Add melted butter, milk and vanilla to powdered sugar. Beat until creamy. Drizzle over cooled cobblestone bread.
You can move this bread to a nice warm place to try to shorten rising time. I moved mine out to the garage to shorten the time.