Preheat oven to 375 degrees and melt 5 tablespoons butter in a 9x13 inch pan. Mix together and add to butter melted in pan and stir:

3/4 c. firmly packed brown sugar
1/4 c. water
1/2 c. chopped pecans

Set aside.

Mix in small dish and set aside:

1/4 c. sugar
2 tsp. cinnamon

Open 2 cans of Pillsbury crescent dinner rolls and spread out four rectangles from each can on a piece of waxed paper, 8 in all. Seal with a knife tip the perforations that were originally in rectangles (that would have made triangles). Divide 3 tablespoons butter into 8 sections and spread on rectangles.

Sprinkle over the spread rectangles the sugar and cinnamon mixture you had set aside. It takes approximately 1 teaspoon per rectangle, but spread any extra evenly.

Starting at short side, roll each rectangle so that you now have eight rolls. Cut each of these into four little rolls so that you have a total of 32. Place either cut side down in pan, arranging four across and eight down.

Bake 20-25 minutes until golden brown. Immediately place cookie sheet or large jelly roll pan on top of pan and quickly invert and remove 9x13 inch pan. Can be reheated in foil or carefully in microwave.