Roll dough into a 16x12 inch rectangle. Spread with 1/4 cup soft butter, sprinkle with 1/2 cup brown sugar, the 1/2 cup chopped pecans, and the cinnamon. Roll up from long side, jelly roll fashion; pinch edge to seal. Cut cross-wise into 12 pieces and place cut side down in pan.
Let rise, covered, in a warm place free from drafts for 1 to 1 1/2 hours, until doubled (should rise to the top of the pan). May be refrigerated overnight (dough will rise slower when refrigerated). Remove from refrigerator and allow to return to room temperature before baking.
Meanwhile, preheat oven to 375 degrees. Bake 25 to 30 minutes, or until golden. Let stand one minute, then invert on board or cooling rack; remove pan. Serve warm.