Place granulated sugar, eggs, softened butter, and vanilla extract into a medium sized bowl. Beat well, with an electric mixer, until batter is smooth. Stir all purpose flour into the batter, then set mixture aside.
Carefully unroll one 8 serving package of refrigerated crescent roll dough onto a piece of wax or parchment paper. Separate the dough into 8 triangles, by slicing through the perforations.
Spread one Tablespoon of jam (or jelly) onto each crescent roll triangle. Roll up each crescent roll beginning at the short side. Place each crescent roll (once rolled), into a 9" cake pan, that's been sprayed with a non stick spray. Place one end each crescent roll touching the edge of the pan, and the other end pointing to the center of the pan. Spoon the reserved egg batter over the rolls. You should have enough batter to completely cover everything in the pan. Sprinkle the top of the coffeecake with chopped pecans (or walnuts).
Bake in a preheated 375° F. oven for 25 minutes, or until golden brown on top and center of the coffeecake is set. Once done, remove from oven, and place pan on a wire rack to cool.
Stir powdered sugar and milk together in a small bowl, until smooth.Once coffeecake has cooled some, but is still warm, drizzle glaze over the surface of coffeecake. Let glaze firm up a bit, and then it's ready to eat! Slice into 8 pieces between each of the crescent rolls, serve, and ENJOY!
Crescent Roll Coffeecake https://www.thegratefulgirlcooks.com/crescent-roll-coffeecake/