Combine brown sugar, 1/4 cup butter, and corn syrup in a small saucepan.

Heat over low heat until butter is melted and sugar is dissolved, stirring occasionally.

Spread the mixture in a greased 8-inch square pan and set aside.

Preheat oven to 375°F (190°C).

Unroll the crescent roll dough and seal any seams.

Spread 1/4 cup of softened butter evenly over the dough.

In a small bowl, combine sugar and cinnamon.

Sprinkle the sugar and cinnamon mixture over the buttered dough.

Sprinkle the chopped pecans over the sugar and cinnamon mixture.

Starting with the long side, roll the dough up tightly into a jelly roll shape.

Seal the edge of the dough.

Cut the roll into 16 equal slices.

Place the slices in the prepared pan, cut-side up.

Bake in the preheated oven for 13-17 minutes, or until golden brown.

Let the rolls cool in the pan for 1 minute before inverting onto a serving plate.

Serve warm and enjoy!