Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper and set aside.

In a large bowl, whisk together the sugar, corn syrup, melted butter, vanilla, and egg until smooth. Reserve 2 tablespoons of this mixture in a small bowl for brushing later.

Stir the chopped pecans into the remaining sugar mixture until the nuts are evenly coated and sticky.

Unroll the crescent dough and separate into individual triangles. Arrange them on the prepared baking sheet with the wide ends facing you.

Spoon about 2 to 3 tablespoons of the pecan filling onto the widest end of each triangle. Don’t overfill — leave a small margin so the dough can seal.

Roll each triangle toward the narrow end, tucking the sides slightly to keep the filling contained. Place rolls seam-side down on the sheet.

Bake for 8 minutes, just until the dough begins to set.

Remove the sheet from the oven and brush each roll with the reserved 2 tablespoons of sugar mixture for shine and extra sweetness.

Return to the oven and bake another 5 minutes, or until the rolls are lightly golden brown and the filling is bubbly.

Let cool briefly on the pan. If you like, sprinkle a few extra chopped pecans on top before serving.