Preheat oven to 350 F degrees. Place an oven rack into the middle of the oven.
Line a 9x13 inch baking pan with parchment paper and spray it with baking spray.
Flour a flat surface and roll the dough. You will need a good amount of flour, use it liberally on your hands, rolling pin and also sprinkle the dough with some.
Roll the dough until it's about 16 inches long by 13 inches wide and it should be about 1/4 inch thick. It is important for the dough to not be very thin, as it won't be able to hold well the filling.
When rolling, make sure the dough doesn't stick to the surface.
Spread the 1/2 cup of softened butter over the entire surface of the dough.
Sprinkle with the cinnamon sugar evenly over the surface of the dough.
Remove pecan pie filling from the refrigerator and spread it evenly over the surface of the dough.
Starting at the long edge, away from you, roll the dough down to the bottom edge.
Cut the dough into 12 two inch slices and place the rolls into the prepared baking pan.
Let the rolls rest for 10 minutes, during which the will rise a bit.
Place the baking pan in the oven and bake for 20-25 minutes or until golden brown.