Preheat oven to 350°F. Spray a 9-10" pie plate with nonstick cooking spray.

Unroll both sheets of Crescent Rolls and leave in the rectangles. Pinch the seams together. Turn the rectangles so they're longer vertically and place them next to each other. Pinch them together creating a large rectangle.

Spread a little butter (about 2 teaspoons) over the entire rectangle. Mix granulated sugar and cinnamon in a small bowl. Sprinkle over butter, then sprinkle with 1/3 cup of the chopped pecans. Roll up the rectangle, rolling from the bottom. Cut into 9 equal parts.

Whisk brown sugar and heavy whipping cream in a small bowl. Pour into prepared pie plate. Sprinkle remaining 3/4 cup pecans over the mixture. Place the rolls evenly in the pie plate. Bake for 22-28 minutes until they're golden on top and not too jiggly. Remove from oven.

Let the rolls cool on the counter for only about 5 minutes. Turn serving plate upside down over the top of the pie plate and carefully flip the pan over, so that the rolls turn out on the the plate. Be careful, the pan is still hot! The caramel will drip down over the rolls and plate, so be sure you use a big enough plate. (Note: don't wait too long to turn out the rolls. Put the pie plate in the sink and fill with water immediately for easy cleaning later - the caramel hardens as it cools.) Serve rolls warm.