Spray a bundt cake pan.  Cut each crescent roll into quarters.  Mix together cinnamon and brown sugar in ziploc bag.  Shake rolls in bag, 5-6 at a time, and drop into pan.  Place nuts and/or raisins if desired in between layers.

In a saucepan, melt margarine.  Add sugar and bring to a boil.  Pour butter mixture over rolls.  Bake at 350 for 35-45 minutes.  Immediately invert onto dish.  Serve warm.