In a mixer bowl, dissolve yeast in milk. Add 2 tablespoons butter, egg, 2 tablespoons sugar, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until double, about 1 hour. In another bowl, combine apple, pecans, cinnamon and remaining sugar, mixing well; set aside.
Punch dough down; divide in half. Cut each half into 16 pieces. On a lightly floured surface, pat or roll out each piece into a 2-1/2 inch circle. Place 1 teaspoon apple mixture in center of circle; pinch edges together and seal, forming a ball. Dip each ball in remaining melted butter. In a greased 10-inch tube pan, place 16 balls, seam down; sprinkle with 1/4 cup apple mixture. Layer remaining balls; sprinkle with remaining apple mixture. Cover and let rise in warm place until balls double in size, about 45 minutes. Preheat oven to 350 °F. Bake for 35 to 40 minutes, or until golden brown. Cool for 10 minutes; remove from pan to a wire rack. Combine icing ingredients; drizzle over bread.