01 -
Preheat the oven to 375°F (190°C).
02 -
In an ungreased 9x13-inch baking dish, melt 5 tablespoons of butter in the oven. Stir in 3/4 cup of brown sugar, water, and pecans (if using). Set aside.
03 -
Separate each can of crescent roll dough into 4 rectangles. Pinch the perforations to seal.
04 -
Spread the rectangles with the remaining 3 tablespoons of softened butter. Combine granulated sugar, cinnamon, and the remaining 1/4 cup of brown sugar. Sprinkle this mixture over the dough.
05 -
Starting at the shorter side of each rectangle, roll up tightly. Cut each roll into 4 equal slices. Repeat this process for all the rectangles, making a total of 32 slices.
06 -
Place the slices cut side down in the prepared baking dish. Bake for 20-25 minutes or until golden brown.
07 -
Invert the rolls immediately to remove them from the pan. To do this, place a baking sheet over the baking dish and quickly flip it over. Serve warm.