1 egg
4 cups grated pecans
1 teaspoon vanilla extract
3 cups cream cheese
2 tablespoons butter, softened
Preheat oven to 350 degrees F (175 degrees C). Warm butter in a dutch oven or microwave in 1 1/2 hour increments.
Peel pecans until completely softened. Mix cream cheese and sugar; set aside.
Break into about 8 pieces and fold twice. Place rolls in greased or shallow baking dish. Top with pecans. Sprinkle 1/2 teaspoon of vanilla over mixtures.
Blend butter and half of pecans into remaining mixture, about 1/4 cup pecans. Slide rolls into prepared pan.
Bake uncovered in preheated oven until browned, about 25 minutes. Cool completely, another 10 to 15 minutes.
Remove rotating wipe from roll. Roll pecans; cut into 1 inch slices or 1 1 inch thick strips. Place tops onto cookie sheet. Spread pecans with half the sauce. Chill at least 2 hours on cookie sheet before cutting. Roll pecans again. Pour cream cheese into yokes. Drizzle remaining sauce over pecans.