2 cans quick crescent rolls
2 tbsp. butter, softened
1/2 c. sugar
1-2 tsp. cinnamon
1/4 c. chopped pecans

TOPPING:

2 tbsp. honey
1/4 c. 10x sugar
2 tbsp. butter
1 tsp. vanilla
1/4 c. pecan halves

Unroll crescents, separate into 16 triangles, spread each with butter. Combine sugar, cinnamon, and pecans; sprinkle over triangles. Roll up each triangle starting from wide end. Place rolls point side down in greased 9 x 5 inch loaf pans, forming 2 layers 8 rolls each. Bake at 375 degrees for 35-40 minutes until deep golden brown. Remove from pan at once drizzled with topping.

TOPPING: Mix ingredients, boil stirring constantly until well mixed. Place pecans on loaf before adding topping. Cool slightly before serving.