In 9x13 dish, combine 5 Tbsp butter, brown sugar, water and pecans. Bake for 8-10 minutes, as you move onto the next part of the rolls.
While the sauce is in the oven, roll crescent rolls out onto parchment paper. Cover with butter, sugar and cinnamon.
Roll dough into logs. Slice each into 12 rolls.
Remove butter mixture from oven. Arrange rolls in baking dish. Bake 20 minutes (more if needed).
Remove from oven and flip onto a platter. Serve.
Notes
Be careful when removing the butter mixture from the oven as it will be extremely hot in its liquid form.
Serve these sticky rolls warm!
How to Store
Room Temperature – Store at room temperature in an airtight container up to 2-3 days.
Refrigerate – Store in an airtight container in the fridge for up to 5 days.
Freeze – You can also freeze pecan rolls, storing in an airtight container covered in plastic wrap to avoid any freezer odor up to 3 months.
To Reheat
Reheat these pecan rolls individually in the microwave for approximately 20 seconds each, or in the casserole dish in a preheated oven at 350 degrees F for 5 minutes.