• Preheat the oven to 350 degrees Fahrenheit. Grease a 9x9inch baking pan and set it aside.

For the Dough:

• Spread the crescent roll dough out, and pinch together the seams from 4 of the triangles. Repeat with the 4 additional triangles and then press together the two squares to create one long rectangle.
• Use a rolling pin to smooth the seams and roll the dough into a nice rectangle. Set aside.

For the Caramel Pecan Topping:

• Combine the brown sugar, butter, and corn syrup in a small sauce pan. Heat over medium heat until the mixture boils, stirring often to mix everything together.
• Heat over medium high heat until mixture boils, stirring often to mix everything together.
• Pour caramel into a greased 9x9 in baking pan.
• Sprinkle the chopped pecans over the caramel.

For the Filling:

• Spread the melted butter over the dough.
• Combine the brown sugar and cinnamon in a small bowl.
• Sprinkle the cinnamon mixture over the top of the dough.
• Roll into a long log. Cut into 16 equal pieces.
• Place the cinnamon rolls into the caramel in the baking dish.
• Bake for 18-20 minutes until the tops are golden.
• Allow the pan to set for 2-3 minutes.
• Place another pan or dish over your baking dish, flip over together.
• Leave the baking dish over the cinnamon rolls for about a minute to allow caramel to fall down, and make sure cinnamon rolls fall down too.
• Enjoy warm.