1 (8 oz.) pkg. refrigerated crescent rolls
Cinnamon
1/3 c. packed brown sugar
1/4 c. light corn syrup
1/4 c. butter
1 tsp. vanilla
1/4 c. chopped pecans

Remove dough from package all in one piece. Carefully unroll. Sprinkle with cinnamon; re-roll. Seal edge. Cut into 8 slices; set aside.

Put sugar, corn syrup and butter into 8" round cake pan and heat in oven while preheating to 375 degrees until butter melts and sugar dissolves (about 10 minutes). Stir in vanilla until well blended. Sprinkle pecans on syrup mixture. Arrange dough slices in pan and bake 15 minutes or until golden brown. Cool pan on rack 10 minutes, then invert pan onto serving plate. Remove pan, spread any remaining syrup in pan onto rolls. Serve warm.