Snickerdoodle Pinwheels

1 c pecan pieces
1 c granulated sugar, divided
1 tbsp ground cinnamon
1/2 c unsalted butter, softened
3 ounces cream cheese, softened
1/2 tsp baking powder
1 large egg
1 tsp vanilla
2 3/4 c. all-purpose flour
2 tbsp butter, melted, divided

Combine pecans, 1/3 cup sugar and cinnamon in a food processor. Cover and process until nuts are finely chopped. Set aside. In mixing bowl, cream 1/2 cup softened butter and cream cheese. Beat in remaining 1 cup granulated sugar and baking powder, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can. Stir in remaining flour. Divide dough in half. Cover and chill for at least 1 hour. Preheat oven to 375°F. Roll half of dough between two sheets of parchment or wax paper into an 8-by-12-inch rectangle. Brush dough with 1 tablespoon melted butter. Spread half of pecan filling over dough to within 1/2-inch of edges. Starting from one of the short sides, roll up jellyroll style, removing paper as you work. Moisten edges; pinch to seal. Repeat with remaining dough and filling. Cut rolls into 1/4-inch slices. Place slices 2 inches apart on an ungreased cookie sheet. Bake for 12 to 14 minutes or until edges are firm and bottoms are light brown. Cool on cookie sheet for 1 minute. Transfer to rack to cool.