Preheat oven to 350.
Roll out the crescent sheets flat on a piece of parchment paper.
Spread half of the softened butter (1/4 cup or 1/2 a stick) on the top of the entire crescent sheet.
Sprinkle sugar evenly over the top of the crescent sheet, and then do the same with the cinnamon.
Starting with the short end, roll the crescent sheet until it is rolled into a long tube. Then cut the crescent tube across into 8 evenly sized slices, making 8 cinnamon rolls.
Place cinnamon rolls, cut side down, into an 8" round baking pan.
Bake for about about 20 minutes in a preheated oven until the cinnamon rolls are golden brown on the edges. Remove from oven and set aside to cool.
While the cinnamon rolls are baking, make the caramel topping. Place 1/4 cup (or 1/2 stick) of butter into a saucepan over low heat, melting the butter.
Stir in the brown sugar until melted. Pour in the heavy cream. Stir continuously until thickened, for about 5 to 7 minutes. Watch closely so it does not burn.
Pour the caramel sauce over the cinnamon rolls and sprinkle with chopped pecans.