Preheat the oven to 375F. Grease a large baking dish (mine was slightly larger than 9x13, but 9x13 will work). Make the topping by melting the designated butter substitute and mixing it with the brown sugar substitute. Pour the mixture into the bottom of the baking dish, and then sprinkle the pecans on top.

To make the rolls, lay out the two crescent roll sheets next to each other and press them to remove any seams. You should have one large sheet now. Spread the butter substitute evenly over it.

Mix the cinnamon and sugar substitute together, and then sprinkle it evenly over the butter.

Now, roll the dough like cinnamon rolls. You want to start rolling with the long side of the dough facing you. Make sure to roll it tightly. Cut the log into 16 even pieces. Place the 16 rolls in the baking dish on top of the pecan topping.

Bake in the oven for 12-18 minutes or until the rolls are golden brown and baked through. Allow to rest for 5-10 minutes for the topping to thicken. When serving, flip the rolls upside down so the sticky pecan topping is exposed.