2 cans crescent refrigerator rolls
2 tbsp. softened butter
1/2 c. sugar
1/2 tsp. cinnamon
1/4 c. chopped nuts

Unroll crescent dough and separate into 16 triangles. Spread each triangle with softened butter. Combine sugar, cinnamon and nuts; sprinkle over triangles. Roll each triangle starting at wide end and rolling to the 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 35-40 minutes or until golden brown and center is done. Remove from pan at once and drizzle with topping. Serve warm.

TOPPING:

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

In saucepan, combine all ingredients. Bring to a boil, stirring constantly. Cool slightly.