1/4 cup butter
1/4 cup firmly packed light brown sugar
2 Tbsp. corn syrup
1 tsp. ground cinnamon, divided
1 (8oz) can refrigerated-crescent rolls
1 1/2 tsp. granulated sugar
Preheat oven to 375. Bake pecans and butter in a lightly greased 8 inch round cake pan 2 minutes. Remove from oven, and stir in brown sugar, corn syrup, and 1/2 tsp. cinnamon; spread mixture over bottom of pan.
Unroll crescent roll dough, and separate into 4 rectangles, pressing perforations to seal. Stir together granulated sugar and remaining 1/2 tsp. cinnamon; sprinkle over rectangles. Roll up each rectangle tightly, starting at 1 long side; press edges to seal. Cut each log into 5 slices; place slices, cut side down, in prepared pan. (Space slices equally in pan; slices will not touch.)
Bake at 375 for 14 to 16 minutes or until center rolls are golden brown and done. Remove from oven, and immediately invert pan onto a serving plate. Spoon any topping in pan over rolls.
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