Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Combine chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt in a mixing bowl. Add cinnamon if desired and stir until thick and sticky.

Unroll the crescent roll dough onto a clean surface and separate it into triangles carefully.

Take about one tablespoon of the pecan filling and spoon it onto the wide end of each triangle. Roll from the wide end to the tip, tucking in the sides as you go.

Place each filled crescent on the prepared baking sheet with space between them for expansion.

Bake in the preheated oven for 10-12 minutes until golden and crisp with a bit of bubbling filling.

Let cool briefly on the baking sheet before transferring to a cooling rack.

Optional: Whip up a glaze with powdered sugar and milk, and drizzle over warm crescents just before serving.