• Place pastry sheet on a platter and allow to sit at room temperature. (approximately 40 minutes)
• Peel and dice 2 cups of apples. (I like granny smith for baking)
• In a large mixing bowl, combine flour, brown sugar, and cinnamon. Stir together and break up any large lumps. Cut in butter to small pea size. Add chopped apples and pecans. Stir to combine.
• On a floured surface, unfold pastry sheet. Roll out until it is approximately 15×10. Brush pastry sheet lightly with water.
• Place apple mixture into center of the pastry sheet and spread until it is an inch from the sides. Roll up jelly roll style.
• Cut into one-inch slices using a sharp knife and slight sawing motion. Place on baking sheet lined with parchment paper, two inches apart.
• Bake at 375 °F for 15 minutes or until lightly browned. Allow the rolls to cool on the pan for 5 minutes and then pull them off the pan by sliding them with the parchment paper onto a wire rack to cool completely. Prepare the glaze if using.

Optional Cinnamon Brown Sugar Glaze

• Microwave 1 Tbsp butter, 2 Tbsp milk, and ¼ cup brown sugar until melted (15 sec). Stir in powdered sugar, vanilla, and cinnamon until smooth. Adjust consistency with extra milk or sugar. Drizzle over the rolls using the dipped tines of a fork.