2/3 c. packed dark brown sugar
1/3 c. corn syrup
1/4 c. butter
1/2 c. chopped pecans
2 (8 oz.) cans crescent rolls
1 1/2 tsp. cinnamon

Preheat oven to 400 degrees. In pan combine sugar, corn syrup and 1 tablespoon butter. Bring to a boil. Pour into 9 inch round baking pan. Sprinkle 1 cup pecans over syrup. Separate rolls into 8 rectangles. Press triangle perforations together. Spread with remaining butter. Combine remaining sugar, cinnamon, and sprinkle over rolls.

Roll up, beginning with short side, seal edges. Place rolls cut side down on top of syrup/nut mixture. Bake 25 minutes. Immediately turn onto serving plate and let stand until syrup mixture places rolls.