2 cans refrigerator crescent rolls (18 rolls)
2 tbsp. soft butter
1/2 c. sugar
1/4 c. chopped pecans
1 to 2 tsp. cinnamon

Separate crescent roll dough into 16 triangles, spread with butter. Combine sugar, pecans, and cinnamon. Sprinkle over triangles. Roll up each triangle starting at wide end and rolling to opposite point. Place rolls point side down in greased 9 x 5 inch loaf pan forming 2 layers of 8 rolls each. Bake 375 degrees for 35 to 40 minutes or until center is done. Remove from pan at once and drizzle with topping.

TOPPING:

1/4 c. confectioners' sugar
2 tbsp. butter
2 tbsp. honey
1 tsp. vanilla

Combine ingredients in small saucepan. Bring to boil stirring constantly. Stir in pecan halves. Cool slightly. Pour over hot bread loaf.