Pecan Pie Crescent Rolls are a delightful treat that combines the flaky, buttery texture of crescent rolls with the rich, nutty flavor of classic pecan pie. Each roll is filled with a sweet, gooey pecan mixture that’s just the right balance of crunchy and gooey. These little pastries are perfect for anyone who loves pecan pie but wants something a bit easier to munch on.
I love making these rolls when I want a quick, homemade dessert without the fuss of baking a whole pie. They come together so fast, and the smell while baking is pure comfort. A simple mix of brown sugar, chopped pecans, and a touch of syrup stuffed into crescent dough turns into little pockets of happiness that everyone in the family loves.
My favorite way to serve them is warm out of the oven, maybe with a drizzle of icing or a scoop of vanilla ice cream for extra sweetness. They’re great for holiday breakfasts or as a sweet snack during the day. Whenever I bring these rolls to gatherings, they always disappear fast — there’s just something about that combo of flaky dough and pecan pie filling that’s hard to resist!
Key Ingredients & Substitutions
Crescent Roll Dough: The base of this recipe is store-bought crescent roll dough, which saves time and gives a flaky texture. If unavailable, puff pastry can be used as an alternative, though it’s slightly less soft.
Pecans: Chopped pecans give the rolls their classic nutty flavor and crunch. If you’re allergic to nuts, try toasted sunflower seeds or pumpkin seeds for a similar texture.
Brown Sugar: This adds sweetness and a slight molasses taste. You can swap it for coconut sugar or white sugar if preferred, but brown sugar gives the best richness.
Corn Syrup or Maple Syrup: Used to make the filling sticky and glossy. Maple syrup adds a nice flavor, but honey can be a good substitute if you don’t have either.
Butter: Melted butter adds richness and helps bind the filling. Using unsalted butter lets you control the salt level better.
How Do You Roll Crescent Rolls Without Filling Spilling Out?
Rolling these crescent rolls neatly is important so the filling stays inside while baking. Here’s how to do it right:
- Place the filling close to the wide end of the dough triangle, but don’t overfill. About 1 teaspoon is just enough.
- Start rolling from the wide end toward the narrow tip, keeping the filling centered.
- Tuck the sides slightly inward as you roll to keep filling from escaping.
- Place rolls on the baking sheet with the point side down to hold the shape and prevent unrolling.
- If you want, pinch the seam lightly to seal it better, but be gentle not to tear the dough.
Following these steps helps keep your rolls looking neat and filled with that gooey pecan mixture.
Equipment You’ll Need
- Baking sheet – I like using a light-colored sheet to help the rolls cook evenly and prevent burning. Liners or parchment paper make cleanup easier.
- Small mixing bowl – perfect for stirring together the pecan filling so it’s ready to spoon onto the dough.
- Measuring spoons – for precise scoops of sugar, syrup, and vanilla to keep the filling balanced.
- Spatula or spoon – makes it easy to mix the filling and scoop it onto each roll neatly.
- Pastry brush (optional) – I use it to lightly brush the tops with melted butter before baking for a golden finish.
Flavor Variations & Add-Ins
- Chocolate chips – sprinkle some on the filling or inside the rolls for a sweet, gooey surprise that pairs perfectly with pecans.
- Caramel sauce drizzle – add after baking for extra richness and a nice glossy look.
- Spiced pecans – toss the chopped pecans in cinnamon or pumpkin pie spice before mixing into the filling for warm seasonal flavor.
- Mini marshmallows – stuff a few inside for a melty, gooey twist that’s perfect for kids or sweet tooths.
Pecan Pie Crescent Rolls
Ingredients You’ll Need:
- 1 can (8 oz) refrigerated crescent roll dough
- 1/2 cup chopped pecans
- 1/4 cup brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 1 tablespoon corn syrup or maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and 12 to 15 minutes to bake. So, in just around 25 minutes, you’ll have warm, delicious pecan pie crescent rolls ready to enjoy!
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 prevent the rolls from sticking.
2. Mix the Pecan Filling:
In a small bowl, combine the chopped pecans, brown sugar, melted butter, corn syrup (or maple syrup), vanilla extract, cinnamon (if you’re using it), and a pinch of salt. Stir until everything is well mixed and sticky.
3. Unroll and Add Filling:
Carefully unroll the crescent dough and separate it into the triangle segments. Scoop about 1 to 1 1/2 teaspoons of the pecan mixture onto the wide end of each triangle.
4. Roll Up the Crescents:
Roll each triangle starting from the wide end, making sure to tuck the filling inside as you go. Place each roll on the baking sheet with the pointed side down to help keep them from unrolling while baking. If you like, sprinkle a few extra chopped pecans on top for some extra crunch.
5. Bake and Serve:
Pop the rolls into the oven and bake for 12 to 15 minutes, or until they turn golden brown and look deliciously flaky. Once done, remove from the oven and let them cool just a bit before enjoying. These rolls are perfect warm and can be served as-is, or with a drizzle of glaze or a scoop of vanilla ice cream for an extra special treat!
Can I Use Frozen Crescent Roll Dough Instead of Refrigerated?
Yes! Just make sure to thaw the frozen dough completely in the fridge overnight before using. This helps it roll out smoothly and bake evenly.
How Should I Store Leftover Pecan Pie Crescent Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 5 days and warm gently before serving.
Can I Make These Ahead of Time?
Absolutely! Assemble the rolls and place them on a baking sheet. Cover and refrigerate for up to 24 hours before baking. When ready, bake just as instructed, adding a couple extra minutes if chilled.
What Can I Substitute for Corn Syrup?
Maple syrup or honey work well as natural substitutes for corn syrup, adding a nice flavor while keeping the filling sticky and sweet.
