Preheat oven to 375 degrees F. Spray an 8 or 9-inch pie pan with non-stick cooking spray.
In a small saucepan, stir together 1/2 cup light brown sugar, 1/4 cup light corn syrup, 2 tablespoons butter, 1/8 teaspoon salt, 1 cup chopped pecans.
Bring to a low boil and boil 2 minutes. Immediately remove from heat and stir in 1/2 teaspoon vanilla extract.
Allow to cool while you unroll the crescent rolls.
Spoon approximately 1 tablespoon pecan pie filling in the center of the crescent roll, roll up, and place in prepared pan. Repeat with all the filling and crescent rolls.
Bake at 375 degrees F for 22 minutes or until browned on top.
If desired you can glaze the coffee cake with 1 cup powdered sugar whisked with 2-3 tablespoon heavy cream.
Store in an airtight container.
Notes
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe.