2/3 c. firmly packed dark brown sugar
1/3 c. corn syrup
1/4 c. butter, softened
1/2 c. chopped pecans
2 (8 oz.) cans refrigerated crescent rolls
1 1/2 tsp. ground cinnamon

Preheat oven to 400 degrees. In small saucepan, combine 1/3 cup brown sugar, corn syrup, and 1 tablespoon butter. Bring to a boil. Pour into 9 inch round baking pan. Sprinkle pecans evenly over syrup. Separate rolls into 8 rectangles; press triangle perforations together. Spread with remaining butter. Combine remaining sugar and cinnamon; sprinkle over rolls. Roll up jelly-roll fashion, beginning with short side; seal edges. Cut in half. Place rolls, cut side down, on top of syrup-nut mixture. Bake 25 minutes or until dark golden brown. Immediately turn onto serving plate. Let stand 5 minutes or until syrup mixture glazes rolls. Makes 16 rolls.