5 tbsp. butter
3/4 c. brown sugar
1/4 c. water
1/2 c. pecans, chopped
2 (8 oz.) cans crescent dinner rolls
3 tbsp. butter, softened
1/4 c. sugar
2 tsp. cinnamon

Preheat oven to 375 degrees. Melt 5 tablespoons butter in a 13 x 9-inch pan in the oven. Stir in brown sugar, water and pecans.

Separate each can of crescent rolls into 4 rectangles and seal perforations. Spread with 3 tablespoons softened butter. Mix cinnamon with sugar and sprinkle over dough. Roll up each rectangle, beginning at the shorter side. Cut each roll into 4 slices, making 32 pieces. Place cut side down in pan.

Bake 20 to 25 minutes until nicely browned. Invert immediately to remove from pan.