Preheat oven to 375 degrees; have a cookie sheet lined with parchment paper.
Keep the tube of crescent rolls in fridge until ready to use and you have all your ingredients ready to go.
In a small bowl combine the sugars, cinnamon. Have the 1/4 cup chopped pecans ready too. Set aside.
Melt butter in microwave safe bowl and set aside.
Now, take the tube out of fridge and roll out on a cutting board. You want to flatten the dough out with your hands to make a rectangle. You don’t need to use a rolling pin but you can use one if you want to make the same thickness throughout
Spread the butter with a pastry brush over the entire dough. Save a little butter for when you have rolled up this up after the filling is in.
Sprinkle the sugar/cinnamon mixture over the butter (a nice coating). Sprinkle the pecans too. Save a little cinnamon/sugar for when it’s rolled up.
Starting with the shorter end, roll the dough up into a log.
Brush the remaining butter over the outside of the log and sprinkle the remaining sugar mixture over the butter.
With a sharp knife cut the roll into 8 slices. To do this, start by cutting the roll in half then half again until you have 8 slices.
Place the slices on the baking sheet. Brush any leftover butter over roll. You will probably still have extra cinnamon sugar mixture so sprinkle that over the cut slices along with the remaining 2 tbsp chopped pecans.
Bake for about 10-12 minutes. Turn the pan around after 5 minutes and check after 10 minutes. They should look puffed, and be browned. The pecans should look toasted. The bottoms will look light to medium brown as well. Remove from the oven and place on a cooling rack. Let cool a few minutes.
***Best when served warm the same day. Enjoy!