Quickie Sticky Buns

1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup corn syrup
2 tubes (8 ounces each) refrigerated crescent rolls
2/3 cup chopped pecans
1/4 cup sugar
1 teaspoon ground cinnamon

In a small bowl, combine brown sugar, butter and corn syrup. Spread in two greased 8-in. square baking pans; set aside. Unroll each tube of crescent roll dough into a rectangle; seal seams and perforations. Combine pecans, sugar and cinnamon; sprinkle over dough.

Roll up, jelly-roll style, starting with a long side; seal edge. Cut each roll into 16 slices. Place cut side down in prepared pans. Bake at 375° for 13-17 minutes or until golden brown. Cool in pans for 1 minute before inverting onto serving plates. Makes 32 rolls.