Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine the granulated sugar, light corn syrup, melted unsalted butter, pure vanilla extract, and a large egg. Whisk until smooth, then fold in the chopped pecans. Reserve 2 tablespoons for brushing.

Unroll the crescent dough and separate it into triangles. Spoon 2 to 3 tablespoons of the filling onto the wider end and roll tightly toward the narrow end.

Bake the rolls for about 8 minutes until they begin to set.

Remove from the oven, brush the tops with the reserved sugar mixture, and return to bake for another 5 minutes until golden brown.

Let cool slightly before serving warm for the best experience.