Instructions:
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Gradually add in the flour, mixing until well combined.
In another bowl, combine the chopped pecans, brown sugar, and cinnamon.
Divide the dough into two equal parts. Roll each part into a log shape about 2 inches in diameter.
Place half of the pecan mixture down the center of each log of dough. Roll the dough around the filling, sealing the edges and forming a tight log.
Wrap each log in plastic wrap and refrigerate for at least 2 hours, or overnight.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Remove the plastic wrap from the chilled logs and slice the logs into rounds about 1/2 inch thick.
Place the rounds on the prepared baking sheet and bake for 12-15 minutes, or until lightly golden.
Remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely.
