Open the Crescent roll container and unroll and flatten.
Take a spoon and with the backside press in to the softened butter, spread softened butter on flattened Crescent single sheet, cover all area of sheet.
In a small container add sugar and cinnamon, stir well to blend.
Scoop out tablespoon at a time of cinnamon/sugar mix and spread all over the buttered sheet.
Spread chopped pecans on cinnamon/sugar covered sheet.
Starting on one end of sheet begin to roll up, taking care to keep ends even. Pat ends to make even.
With a strip of dental floss, slide under the rolled sheet about 1 1/2" wide and twist to cut through. Or you can use a serrated knige and cut carefully in to pieces.
Place in a butterd cake pan keeping a space between the rolls. Bake at 350 degrees for 10 minutes or until just golden brown.
Remove from oven and cool slightly. Add frosting to each one.
1 cup powdered sugar
2 tb of softeded butter
1/2 teaspoon instant coffee granules
1/2 teaspoon vannilla extract
3 tb half and half or alittle more if you like the frosting thinner.
Mix well with spoon until creamy and smooth.
Add chopped pecans to warmed frosting. Enjoy warm or cold.