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

In a mixing bowl, combine chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, a pinch of salt, and optional cinnamon. Stir until thick and sticky.

Unroll the crescent roll dough on a clean surface and separate it into 8 triangles.

Spoon about 1 tablespoon of the pecan filling onto the wide end of each triangle of dough and roll from the wide end to the tip.

Place the rolled crescents on the prepared baking sheet, ensuring there’s space between each piece for even baking.

Bake the crescents for 10-12 minutes until golden brown and slightly crisp.

Let the crescents cool on the baking sheet for a few minutes before transferring them to a wire rack.

(Optional) Mix powdered sugar with a small amount of milk to create a glaze and drizzle over the warm crescents before serving.