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Preheat the oven to 350F. Place the pecans on a baking sheet and toast for about 8 minutes, until browned and fragrant. Let cool slightly, then roughly chop the pecans. Transfer to a medium bowl and stir in the brown sugar and cinnamon.
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Spray two 9—13-inch baking pans with oil. Working on a well-floured surface, divide the dough into 2 pieces. Take one piece and roll the dough out to a 12-by-16-inch rectangle. Spread half of the sour cream over the, leaving a ½-inch border all around. Sprinkle with half of the pecan filling. Roll up the dough from a long side into a tight cylinder and pinch to seal. Cut into 12 even slices; transfer rolls to baking pan, putting the cut side up. Repeat with the remaining dough and filling. Cover and let rise until almost doubled, about 30-45 minutes.
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Preheat oven to 350F. Brush the tops and sides of the rolls with the egg wash and bake in the center of the oven for 35 to 40 minutes, until golden and risen.