In a medium-sized bowl, mix sugar, brown sugar, cinnamon, pecans, and apples.
Spread the pecan/apple mixture evenly over the dough, leaving about an inch empty on all sides.
Roll dough over itself from back to front along the long side of the rectangle to form a log.
Slice the log into 24 even pieces.
Line cupcake tins with cupcake liners and place each piece of the log in a cupcake liner. If they don’t fit, fold the ends together to make a “C” shape. The pieces should come to about the top of the liners.
Cover the cupcake tins and set in a warm place to rise for another 40 minutes.
Preheat the oven to 350 F.
Evenly distribute the remaining ¼ cup of melted butter over the tops of the cupcakes.
Bake for 20 minutes or until the tops are golden.