Cinnamon Roll Cookies

1 1/4 cups sugar
3/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
For Filling
2 tablespoons sugar
2 tablespoons pecans, chopped
1 teaspoon ground cinnamon

Beat together sugar and butter until creamy.
Add egg and vanilla.
In a separate bowl, combine flour, baking soda, and salt. Gradually add to sugar/butter mixture.
Cover and refrigerate for one hour.
On a lightly floured surface, roll dough into a rectangle, 18″ x 10″.
Combine all filling ingredients in a small bowl. Sprinkle over cookie dough and press down gently.
Beginning with the long side, roll up dough jelly-roll fashion. Place seam side down and cover with heavy-duty plastic wrap and/or parchment paper.
Refrigerate 2 hours or overnight.
Preheat oven to 350 degrees.
Cut dough into 1/2-inch slices. On a sprayed/greased/lined baking sheet, place dough slices about 3 to 4 inches apart.
Bake for 9 to 11 minutes or until lightly browned.
Cool slightly on baking sheets, then place on wire racks to cool completely.