1 can crescent rolls (8 count)
1 stick butter (soft)
1/2 to 3/4 c. brown sugar
chopped pecans
raisins (optional)

Icing:

1 c. powdered sugar, mixed with desired amount of milk for consistency

Press crescent rolls into a rectangle. Rub softened butter on the top. Sprinkle desired amount of brown sugar on top of butter. Then add desired amount of pecans and raisins. Roll up into a log. Slice about an inch apart. Lay on greased cookie sheet.

Bake at 350°F until done. Drizzle icing on hot rolls.