2 pkgs. refrigerated crescent rolls
1/2 c. butter
3/4 c. brown sugar
1/2 c. coarsely chopped pecans
1/4 c. water
1/4 c. granulated sugar
2 tsp. cinnamon

Separate each package of crescent rolls into four rectangles.

Melt 5 tablespoons butter in 9x13 pan.

Mix brown sugar and pecans and add to melted butter with water.

Melt 3 tablespoons butter and spread on rectangles. Sprinkle on granulated sugar mixed with cinnamon.

Roll up each rectangle and cut into fourths (they should be short and fat).