Press remaining dough into the bottom of a greased 9- by 9-in. baking pan. Spread 1 cup apricot preserves over dough.
In a bowl, combine reserved dough with 1/4 tsp. cinnamon and 1/2 cup pecan halves and crumble mixture over preserves.
Bake until golden brown and bubbling, about 50 minutes. Let cool completely, then cut into 16 squares.