1 stick (1/2 c.) butter, divided
3/4 cup brown sugar
1/4 cup granulated sugar
2 teaspoon cinnamon
2 cans (8 oz. each) crescent rolls
1/4 cup water

Preheat oven 375°F.

In ungreased 9 x 13" pan, melt 5 tbsp. butter in oven. Stir in brown sugar and 1/4 c. water. Separate each can of rolls into 2 rectangles of dough. Press perforations to seal. Spread all rectangles with the 3 tbsp. butter. Combine granulated sugar and cinnamon; sprinkle over dough. Roll up dough starting at shorter side, making 4 rolls of dough. Cut each roll into 6-8 slices. Place cut side down in prepared pan.

Bake 20-25 minutes until golden brown. Dump upside down on tray.

Cooks Note: you may add chopped nuts to the butter/brown sugar mixture in the bottom of the pan if you desire.