Open an 8-ounce can of refrigerator crescent rolls; spread dough out flat. Heat together in a saucepan 1/2 cup honey, 1/4 cup sugar, 1/4 cup chopped nuts, 2 tablespoons butter or margarine, and 1/4 teaspoon ground cinnamon. Bring this mixture to a boil; brush on dough. Sprinkle with extra ground cinnamon and sugar; roll up, and bake according to package instructions. Drizzle remaining boiled topping over roll.