Directions
1Heat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside. Use a rolling pin to flatten bread slices. Beat cream cheese, brown sugar, egg yolk and extract on low speed in a small deep mixing bowl until smooth. Stir in toasted pecans. Divide onto bread. Spread to edges of bread then roll up, jellyroll fashion. Stir granulated sugar and finely chopped pecans together in a pie plate. Use a basting brush to lightly brush entire surface of a bread roll with oil and immediately roll in sugar mixture in pie plate. Place seam side down on parchment-lined baking sheet. Repeat for remaining rolls. Sprinkle tops of roll evenly with any remaining sugar mixture. Bake for 20-25 minutes or until golden brown. Arrange on a platter and place caramel topping in a small bowl in center of platter. Garnish if desired. Serve immediately. Serves 6
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