Preheat oven to 350 degrees F.
Whisk together base ingredients and pour into a 9-inch pie pan and set aside.
Roll out one crescent roll sheet on a clean surface and brush with melted butter.
Combine remaining fillings ingredients in a small bowl and use a spoon to sprinkle half of the mixture evenly over the buttered dough.
Roll the other sheet out and place it on top of the first sheet, press together using a rolling pin. Sprinkle remaining ingredients on the second sheet.
Roll the sheets up starting with the short side so you end up with a nice fat roll, the only kind we welcome ;)
Slice the rolls into 7 rolls about an inch thick and place them in the prepared pie pan, 1 roll in the center and 6 around the edge.
Bake for 25-35 minutes until bubbly in the creases and rolls don't wiggle too much. You want tops to be a golden brown, if they are starting to brown but not done <g class="gr_ gr_179 gr-alert gr_gramm undefined Grammar only-ins replaceWithoutSep" id="179" data-gr-id="179">cooking</g>, gently place a loose sheet of aluminum foil over the top until the finish baking.
Remove from oven and let set for 15-20 minutes.
Whisk together confectioners' sugar and heavy cream until desired consistency is reached, spread on cinnamon rolls and sprinkle with remaining pecans.