These Pecan Pie Crescent Rolls are a delightful shortcut to the classic holiday dessert, wrapping a gooey, nutty filling in a warm, flaky pastry. They offer all the beloved flavors of traditional pecan pie in a fraction of the time.
My sister, Jennifer, has the biggest sweet tooth. One autumn day, we skipped our chores to play in the kitchen with some crescent dough, and these little rolls were born from our giggles. That warm, nutty scent always takes me right back to that sweet, simple moment with her.
What Makes These Rolls So Special?
- Quick & Easy: This recipe comes together in under 30 minutes, making it a perfect solution for a last-minute dessert craving or unexpected guests.
- Classic Flavors: It captures the rich, nutty, and sweet essence of traditional pecan pie without the long baking time.
- Versatile Treat: These rolls are wonderful for breakfast, a sweet snack, or as part of a holiday dessert spread.
- Family-Friendly: A fun and simple recipe to make with kids, letting them help with spooning the filling and rolling the dough.
Gathering Our Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- ½ cup chopped pecans
- ¼ cup brown sugar, packed
- 2 tablespoons corn syrup or honey
- 2 tablespoons melted butter
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- Pinch of salt
For that Finishing Drizzle:
- 2 tablespoons melted butter
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup or honey
- ¼ cup chopped pecans (optional for topping)
My Go-To Kitchen Helpers
A Trusty Baking Sheet
A sturdy baking sheet is your best friend for this recipe, ensuring the rolls bake evenly to a perfect golden brown.
A Sheet of Parchment Paper
Lining your baking sheet with parchment paper is a little trick of mine to prevent the sticky filling from clinging to the pan, making cleanup an absolute breeze.
Let’s Bake These Beauties Together
First, We’ll Set the Scene
First things first, let’s get that oven warming up to 375°F (190°C). While it’s preheating, go ahead and line your baking sheet with parchment paper. This little step will save you so much time on cleanup later!
Next, We’ll Mix Up That Dreamy Filling
In a cozy little bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, vanilla, cinnamon, and a pinch of salt. Give it a good stir until you have a wonderfully sticky and fragrant pecan pie filling.
Now, for a Spoonful of Sweetness
Now for the fun part! Unroll your crescent roll dough and gently separate it into triangles. Spoon about a tablespoon of that delicious pecan mixture onto the wider end of each triangle. Try not to overfill, as tempting as it may be!
Let’s Tuck It All In
Starting from the wide end, roll each crescent up tightly towards the tip. I like to pinch the sides just a little to keep all that gooey goodness tucked inside while they bake.
Time for the Oven’s Warm Hug
Place your filled rolls onto the prepared baking sheet. Pop them into the preheated oven and bake for 10–12 minutes. You’ll know they’re ready when they’re beautifully golden brown and flaky.
And for the Final Flourish…
While the rolls are still warm, it’s time to give them a final touch of sweetness. Whisk together the melted butter, brown sugar, and maple syrup for the glaze. Brush this generously over the warm rolls. If you like an extra crunch, sprinkle some more chopped pecans on top.
A Gentle Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used.
For a Lighter Touch
- A Little Less Sugar: You can easily cut back on the brown sugar in both the filling and the glaze by a tablespoon or two without sacrificing too much sweetness.
- A Smart Swap: For a lower-sugar option, consider using a brown sugar substitute that measures cup-for-cup with regular brown sugar.
- A Heartier Dough: If you can find it, whole wheat crescent roll dough adds a bit of extra fiber and a lovely rustic flavor.
Ways We Love to Enjoy Them
There’s nothing quite like serving these rolls warm from the oven. They are absolutely divine with a scoop of creamy vanilla ice cream, letting it melt slightly over the warm pastry. For a cozy breakfast or brunch, I love to enjoy them with a hot cup of coffee or a comforting latte. You can also arrange them on a platter for a simple yet elegant addition to any holiday dessert table.
A Few of My Little Secrets for Success
- Don’t Be Too Generous with the Filling: It can be tempting to add extra, but this can cause it to ooze out and burn on the baking sheet. Stick to about one tablespoon per roll.
- Pinch the Edges Closed: Make sure to pinch the sides of the dough slightly to create a seal. This helps keep the delicious pecan pie filling right where it belongs.
- Keep a Loving Eye on Them: Keep a close eye on the rolls as they bake. They can go from perfectly golden to a little too brown in just a minute or two.
Keeping Them Fresh for Later
If you have any leftovers, allow them to cool completely before storing. Place them in an airtight container at room temperature, where they will stay fresh for up to 3 days. For longer storage, you can keep them in the refrigerator.
From My Kitchen to Yours
I hope these little rolls bring as much warmth and joy to your kitchen as they do to mine. They are more than just a sweet treat; they’re a reminder of shared moments and the simple happiness that comes from baking for the ones you love. I invite you to make a batch and create your own sweet memories.
Answering Your Questions
Can I get them ready ahead of time?
Yes, you can prepare the rolls and place them on the baking sheet, then cover and refrigerate for up to 24 hours before baking. You may need to add a minute or two to the baking time.
Could I try this with different nuts?
Absolutely! While pecans are classic, walnuts or even almonds would also be delicious in this recipe. Feel free to experiment with your favorite nuts.
Do they mind being frozen?
Not at all. You can freeze the baked and cooled rolls in a freezer-safe bag or container for up to a month. Reheat them in the oven at 350°F (175°C) for a few minutes until warmed through.
Print
Pecan Pie Crescent Rolls
- Total Time: 22 minutes
- Yield: 8 rolls 1x
Description
These Pecan Pie Crescent Rolls are a delightful shortcut to the classic holiday dessert, wrapping a gooey, nutty filling in a warm, flaky pastry. They offer all the beloved flavors of traditional pecan pie in a fraction of the time.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- ½ cup chopped pecans
- ¼ cup brown sugar, packed
- 2 tablespoons corn syrup or honey
- 2 tablespoons melted butter
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- Pinch of salt
- 2 tablespoons melted butter (for drizzle)
- 2 tablespoons brown sugar (for drizzle)
- 2 tablespoons maple syrup or honey (for drizzle)
- ¼ cup chopped pecans (optional for topping)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix chopped pecans, brown sugar, corn syrup, melted butter, vanilla, cinnamon, and a pinch of salt until combined.
- Unroll crescent dough and separate into triangles.
- Spoon about 1 tablespoon of pecan filling onto the wider end of each triangle.
- Roll up tightly from the wide end to the tip and pinch the sides to seal.
- Place rolls on the prepared baking sheet.
- Bake 10–12 minutes or until golden brown and flaky.
- While still warm, whisk melted butter, brown sugar, and maple syrup for the glaze.
- Brush glaze over rolls and sprinkle with chopped pecans if desired.
Notes
Serve warm with vanilla ice cream or coffee. You can reduce sugar or use a brown sugar substitute. Store leftovers in an airtight container for up to 3 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: pecan pie crescent rolls, pecan dessert, holiday baking, easy dessert, crescent dough recipe