Pecan Pie Crescent Rolls are a delightful twist on two classic treats rolled into one. Picture flaky, buttery crescent roll dough wrapped around sweet, gooey pecan pie filling with the perfect crunch of toasted pecans. They make for a quick, easy, and absolutely tasty dessert or breakfast snack that everyone loves.
I love making these when I want something special but don’t have the time to bake a whole pecan pie. They come together in no time, and I always find that the sweet, sticky filling with the soft crescent rolls is just irresistible. Plus, you can make them ahead and warm them up whenever a pecan pie craving hits!
Serving these warm with a little whipped cream or vanilla ice cream is my favorite way to enjoy them. They’re perfect for holiday brunches, potlucks, or just a cozy weekend treat at home. I find that they bring a little extra joy whenever they’re on the table, and the best part is how easy they are to share and eat by hand.
Key Ingredients & Substitutions
Crescent Roll Dough: This is the base of your treat, offering buttery flaky layers. If you prefer homemade dough, a simple yeast or puff pastry dough works well too. For a gluten-free option, look for gluten-free crescent roll dough or use gluten-free puff pastry.
Pecans: Pecans provide the nutty crunch and flavor. If you don’t have pecans, walnuts are a good substitute. Toast them lightly for extra depth of flavor.
Sugars & Corn Syrup: Brown sugar and corn syrup create the sticky, sweet filling typical of pecan pie. If corn syrup isn’t available, use maple syrup or honey, though the texture may be a bit different.
Butter & Vanilla Extract: These add richness and aroma. Use unsalted butter to control saltiness, but salted works in a pinch. Vanilla extract can be swapped with almond extract for a different but tasty twist.
How Do You Prevent the Filling from Leaking Out While Baking?
To keep that delicious filling inside the rolls, a few tricks help:
- Don’t overfill. Use about 1 to 2 tablespoons of filling per triangle to avoid spillage.
- Roll tight but gently. Start at the wide end and tuck the edges slightly as you roll to seal in the filling.
- Place the seams down on the baking sheet to help seal them during baking.
- If needed, lightly press the edges with a fork or your fingers to secure the dough.
Following these tips means you’ll get perfectly golden, gooey crescent rolls with the filling safely inside, ready to enjoy!
Equipment You’ll Need
- Baking sheet – I use this to give the rolls a flat, even surface to bake on, ensuring they turn golden all over.
- Mixing bowl – for combining the pecan filling ingredients; a small bowl works fine.
- Measuring cups and spoons – easy way to get the right amounts of sugar, syrup, and vanilla.
- Spatula or spoon – for spreading the filling evenly inside each crescent.
- Wire rack – for cooling the baked rolls so they don’t get soggy.
Flavor Variations & Add-Ins
- For a chocolate twist, sprinkle mini chocolate chips onto the filling before rolling.
- Use chopped dried cranberries or raisins for a chewier, fruity note.
- Add a pinch of cinnamon or nutmeg to the filling for warm spice flavors.
- If you’re a coconut fan, toss in shredded coconut for extra texture and flavor.
Pecan Pie Crescent Rolls
Ingredients You’ll Need:
- 1 can refrigerated crescent roll dough (8 oz)
- 1 cup chopped pecans, divided
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup light corn syrup
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Optional: extra pecan halves for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake. Add a few extra minutes for cooling before serving, so you’ll have delicious pecan pie crescent rolls ready in roughly half an hour.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Lightly grease a baking sheet or line it with parchment paper to stop the rolls from sticking.
2. Mix the Pecan Pie Filling
In a small bowl, combine ¾ cup of the chopped pecans, brown sugar, granulated sugar, melted butter, light corn syrup, and vanilla extract. Stir well until all the ingredients are mixed into a sticky, sweet filling.
3. Assemble the Crescent Rolls
Unroll the crescent dough and separate it into 8 triangles. Spoon about 1 to 2 tablespoons of the pecan filling onto the wide end of each triangle. Carefully roll each triangle up from the wide end to the tip, sealing the filling inside. Place the rolls seam-side down on your prepared baking sheet.
4. Add Toppings and Bake
Sprinkle the reserved chopped pecans over the tops of the rolls. For a pretty touch, press a pecan half onto the tip of each roll. Bake the rolls in your preheated oven for 12-15 minutes, or until they’re golden brown and the filling is bubbling.
5. Cool and Serve
Let the rolls cool a few minutes on a wire rack before serving. These are wonderful warm on their own, or served with vanilla ice cream or a dollop of whipped cream for an extra special treat.
Can I Use Frozen Crescent Roll Dough?
Yes! Just make sure to thaw it completely in the refrigerator before using to ensure it rolls out smoothly and bakes evenly.
Can I Make These Pecan Pie Crescent Rolls Ahead of Time?
Absolutely! You can assemble them and refrigerate for a few hours before baking. Just add a couple of extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat gently in the oven or microwave before serving.
Can I Substitute the Corn Syrup?
Yes, you can replace light corn syrup with honey or maple syrup, but keep in mind the texture and sweetness might vary slightly.
