1/2 c. sugar
1/4 c. butter
1/2 tsp. cinnamon
2 (8 oz.) pkg. crescent rolls
1/2 c. firmly packed light brown sugar
1/4 c. lemon juice
1/2 c. chopped pecans

Preheat oven to 375 degrees. In a small saucepan combine sugars, butter, lemon juice and cinnamon. Bring to a boil; boil 1 minute. Reserving 1/4 cup, pour remaining lemon mixture into 9 inch round layer cake pan. Sprinkle with nuts. Separate rolls into 8 rectangles; spread with reserved lemon mixture. Roll up jelly roll fashion, beginning with short side; seal edges. Cut in half.

Place rolls, cut side down, in prepared pan. Bake 30-35 minutes or until dark golden brown. Loosen sides. Immediately turn onto serving plate; do not remove pan. Let stand 5 minutes; remove pan. Serve warm.