2 cans Pillsbury refrigerated quick crescent dinner rolls
2 tbsp. butter, softened
1/2 c. sugar
2 tsp. cinnamon
1/4 c. chopped pecans

TOPPING:

2 tbsp. honey
1/4 c. confectioners' sugar
2 tbsp. butter
1 tsp. vanilla
1/4 c. pecan halves

Unroll crescent dough and separate into 16 triangles. Spread each triangle with softened butter. Combine sugar, cinnamon and pecans, chopped; sprinkle over triangles. Roll up each triangle starting at wide end and rolling to opposite point. Place rolls point side down in greased 9 x 5 inch loaf pan forming 2 layers of 8 rolls each. Bake at 375 degrees for 35 to 40 minutes or until golden brown and center is done. Remove from pan at once; place right side up and drizzle with topping.

TOPPING: In saucepan combine all ingredients except pecans. Bring to boil, stirring constantly. Stir in pecans. Cool slightly. TIP: Bread may be made ahead, sliced and reheated at 350 degrees for 15 minutes.