MICROWAVE caramels and cream in microwavable bowl on HIGH 1-1/2 to 2 minutes, stirring every minute until melted and smooth. Pour caramel mixture into well greased 8-inch round baking pan; sprinkle with 1/2 cup of the pecan halves.
UNROLL crescent roll dough; cut crosswise along perforation into 2 rectangles. Spread each with 2 Tbsp. butter. Chop remaining pecans; mix in sugar, cinnamon and raisins. Sprinkle over dough. Roll each rectangle, jelly-roll fashion, beginning at short end. Cut each roll into 4 slices. Place, cut-side down, in prepared pan.
BAKE at 375°F for 17 to 20 minutes or until browned. Invert immediately onto serving plate, spreading any remaining caramel over buns. Cool slightly; serve warm.