5 tablespoons butter or margarine, divided
2 packages crescent rolls (8 oz each)
12 ounces butterscotch morsels, divided
1/2 cup pecans, chopped
1/4 cup sugar
1-1/2 teaspoons lemon juice
1-1/2 teaspoons water
1 teaspoon ground cinnamon
Melt 2 tablespoon butter in 13 x 9 baking pan in preheated 375 oven. Unroll dinner rolls; separate into 16 triangles. Sprinkle triangles with 1-1/2 cups butterscotch morsels. Starting at shortest side, roll up each triangle; arrange in prepared baking pan. Bake for 15 to 20 minutes. In small heavy saucepan over low heat, melt remaining butterscotch morsels with remaining butter, stirring until smooth; remove from heat. Stir in pecans, sugar, lemon juice, water and cinnamon. Pour over hot rolls and return to oven. Bake for 5 minutes or until bubbly. To prevent sticking, immediately loosen buns from pan. Cool 10 minutes.