Pecan Sticky Rolls

From the kitchen of Ira Schoppa

1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup butter
1/4 cup lemon juice
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
2 (8 ounce) cans refrigerated crescent rolls

In small saucepan, combine sugars, butter, lemon juice and cinnamon. Boil for 1 minute. Reserving 1/4 cup. Pour remaining mixture in a 9" round cake pan. Sprinkle with pecans. Separate rolls into 8 rectangles. Roll up beginning with short side. Seal edges. Cut in half. Place rolls cut side down in pan. Pour remaining 1/4 cup mixture over rolls. Bake for 30 minutes. Loosen sides. Do NOT remove pan. After 5 minutes remove pan and serve.