3 cans crescent rolls (from dairy case)
6 tbsp. brown sugar
6 tbsp. granulated sugar
1 1/2 tsp. cinnamon
6 tbsp. raisins

GLAZE:

1/4 c. butter
1/4 c. brown sugar
1 tbsp. light corn syrup
1/4 c. chopped pecans

Mix butter, brown sugar, corn syrup and pecans in bowl and put on bottom of 9"x13" pan. Set aside.

Mix brown sugar, granulated sugar, cinnamon and raisins in a bowl. Separate crescent rolls (one can at a time) into squares. Sprinkle mixture on top of roll and roll up. Cut each roll into four pieces and put in pan on top of glaze. Continue this until all crescent rolls are finished.

Bake on 375 degrees for 20 to 25 minutes or until light brown. Turn out on cookie sheet and let cool for 30 minutes.