First, make your cinnamon roll dough following the " Bread Machine Cinnamon Rolls" Recipe.
While the dough rests, you can make the filling mixture. In your mixer, blend apple filling, softened butter, brown sugar, cinnamon, vanilla and bourbon until smooth and creamy. (Note: For a thicker spread, add ¼ cup more butter.)
Roll dough out into a 12 by 24 inch rectangle.
Spread apple mixture evenly across dough, leaving a ¼ inch border.
Sprinkle ½ of the pecans on top of apple mixture.
Roll dough into a tube shape and pinch the seam closed.
Measure and mark the dough roll into 12 equal pieces.
Cut with a string or pastry scraper.
Line a 9 by 13 pan with parchment paper and fill with rolls three across.
Cover and proof till doubled in size (30 to 60 minutes).
Bake on center rack in preheated 350F oven till golden brown (45 to 60 minutes).
Cool thoroughly and ice. Sprinkle with remaining pecans and serve.
ICING DIRECTIONS
Mix butter and cream cheese until well blended.
Add butter and 10X sugar, one cup at a time, and whip until creamy.
Add in bourbon extract slowly until it's well blended throughout.