Unroll pie crusts. Use rolling pin to roll each crust into a rough 12x11-inch rectangle. Spread 3 tablespoons of the brown sugar evenly over 1 crust, then sprinkle 1/4 cup of the chopped pecans and 1 teaspoon of the cinnamon on top. Roll up tightly from shorter end into log. Press edge to seal. Wrap tightly in plastic wrap. Repeat with second crust. Refrigerate 30 minutes.