1/2 c. pecans, divided use
1/2 c. butter
1 c. packed light brown sugar
2 tbsp. water
2 (8 oz.) tubes refrigerated crescent dinner rolls
1/2 c. raisins, divided use
1 tsp. cinnamon, divided use

Preheat oven to 350 degrees. Sprinkle 1/4 cup of the pecans in bottom of a greased bundt pan. In small saucepan, combine butter, brown sugar, water, and the remaining 1/4 cup pecans. Bring mixture to boil and simmer 1 minute. Pour half of brown sugar mixture over pecans in the pan. Slice each roll of crescent dough into 8 pieces. Arrange the contents of 1 tube of rolls over the brown sugar mixture in the pan. Sprinkle with 1/4 cup of cinnamon. Spoon remaining brown sugar mixture over the raisins and cinnamon. Place remaining dough slices on top, overlapping the lower slices. Sprinkle the remaining 1/4 cup raisins and 1/2 teaspoon cinnamon over the dough. Bake for 25 minutes until golden brown. Cool on a rack for 10 minutes; invert the pan to unmold the buns.