Combine the sugar and water in a small heavy saucepan.

Bring to a boil over medium-high heat while stirring occasionally until sugar is dissolved.

Boil without stirring until the mixture turns to an amber color. This should take between 5-8 minutes.

When it reaches the desired color, remove from heat and slowly add the bourbon. It will bubble up!

Return the pan to low heat and stir until the bourbon is incorporated.

Remove from the heat, let cool, and store in the refrigerator. Bring to room temperature before using.

Preheat your oven to 375F.

In a small bowl, combine the cinnamon and sugar.

In another bowl, melt your butter.

Cut the crescent roll dough sheet into 9 equal squares.

Roll your marshmallow in the melted butter.

Roll the buttered marshmallow in the cinnamon/sugar mixture to coat.

Place marshmallow on the small corner of the crescent roll square.

Roll the marshmallow up in the crescent roll carefully tucking all edges around the marshmallow.

Pinch all the seams closed to completely enclose the marshmallow in the roll.

Roll the bomb in the melted butter.

Roll the bomb in the cinnamon/sugar mixture.

Place bomb in one of the muffin tin cavities.

Repeat all the steps with the remaining rolls and marshmallows.

Bake at 375F for 10-15 minutes or until the outside of the bombs are golden brown and slightly crispy.

While the marshmallow bombs are baking take the caramel sauce out to warm up a bit.

When the marshmallow bombs are finished, remove them from the oven and let cool for a few minutes.

Remove the bombs to a serving tray and drizzle with bourbon caramel sauce and top with chopped toasted pecans.

Serve warm!