2 (8 oz.) cans crescent rolls
6 tbsp. butter, softened
1/3 c. brown sugar
1/4 c. chopped pecans
1 tbsp. sugar
1 tsp. ground cinnamon
2/3 c. powdered sugar
1 tbsp. milk
1/4 tsp. vanilla
1/8 tsp. salt

Unroll crescent rolls. Separate each dough portion along center perforations to form 4 triangles. Press diagonal perforation to seal. Stir together butter and the next 4 ingredients. Spread mixture over one side of each triangle. Roll up jelly roll fashion, starting at long end. Gently cut each log into 6 (1-inch thick) slices. Place roll 1/4-inch apart on 2 (8-inch) cake pans.

Bake at 375°F for 15 to 18 minutes, until lightly browned. Cool 5 to 10 minutes. Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.