Cinnamon Roll Cookies

just like the title says! Courtesy of foodblog "Bake or Break". In my photo they are done to make crispier cookies, but just undercook them a little to make them soft and gooey if you like.

• Ready In: 2 hrs 20 mins
• Serves: 40
• Yields: 40 cookies

Ingredients

• 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

Directions

1. Beat together sugar and butter until creamy.
2. Add egg and vanilla.
3. In a separate bowl, combine flour, baking soda, and salt. Gradually add to sugar/butter mixture.
4. Cover and refrigerate for one hour.
5. On a lightly floured surface, roll dough into a rectangle, 18″ x 10″.
6. Combine all filling ingredients in a small bowl. Sprinkle over cookie dough and press down gently.
7. 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.
8. Refrigerate 2 hours or overnight.
9. Preheat oven to 350 degrees.
10. Cut dough into 1/2-inch slices. On a sprayed/greased/lined baking sheet, place dough slices about 3 to 4 inches apart.
11. Bake for 9 to 11 minutes or until lightly browned.
12. Cool slightly on baking sheets, then place on wire racks to cool completely.