2/3 c. finely chopped pecans
1/3 c. firmly packed brown sugar
1/3 c. powdered sugar
1 tsp. cinnamon
1/4 c. butter, softened
2 cans refrigerated crescent rolls

Preheat oven to 375 degrees. In small bowl, combine first 5 ingredients. Separate 1 can of crescent rolls into 2 large rectangles. Over-lap short edges; firmly seal edges and perforations to seal. Spread with nut mixture. Open second can of crescent rolls; place over nut filling. Press to seal. Cut into short strips; twist end, form a coil. Place on ungreased baking sheet; bake 15-20 minutes. Combine glaze ingredients; drizzle over warm rolls, serve warm.

GLAZE:

1 c. powdered sugar
1 tbsp. soft butter
2-3 tbsp. milk