Grease and flour two 1-pound coffee cans.
In a medium bowl stir apples, pecans and sugar. Let stand for one hour, stirring often to make juice.
In a large bowl, stir flour, baking soda, salt, allspice, nutmeg and cinnamon together. Add apple mixture. Mix well, and stir in butter, vanilla extract and eggs. Pour into coffee cans. Tie a 2-inch strip of foil around top of each can. Bake at 325° F oven for 1 hour and 15 minutes.
Let stand 10 minutes, then remove from cans. Serve warm or cool with cream cheese.Servings: 16 rolls