Pecan Pie Crescent Rolls are a delightful treat that bring together the flaky, buttery goodness of crescent rolls with the rich, nutty sweetness of pecan pie filling. Each bite offers a perfect mix of crunchy pecans and gooey, caramel-like syrup all wrapped up in soft, golden pastry. They’re like little pockets of pie magic, perfect for snacking or dessert.
I love making these whenever I want a quick dessert that still feels special. The best part is how simple they are to put together—no need to make pie crust or bake a whole pie, just roll up the filling inside the crescent dough and you’re set. I always sneak a few before they even make it to the plate because I can’t resist the warm, nutty flavor combined with that tender, buttery dough.
These rolls are fantastic served fresh out of the oven alongside a scoop of vanilla ice cream or a dollop of whipped cream to balance the sweetness. They’re perfect for holiday gatherings or any time you want to share something homemade that everyone will love. I like to think of them as a little hug in a roll—comforting and delicious with each bite.
Key Ingredients & Substitutions
Crescent Roll Dough: This dough creates the flaky, buttery base. You can substitute with puff pastry for a lighter, flakier texture. For gluten-free options, look for gluten-free crescent dough at specialty stores.
Pecans: Pecans add crunch and that classic nutty flavor. You can swap them with walnuts if you prefer a different taste or don’t have pecans on hand.
Brown Sugar: It provides sweetness and a hint of molasses. If you don’t have brown sugar, coconut sugar or light molasses mixed with white sugar work well too.
Corn Syrup or Honey: This helps bind the filling and adds shine and chewiness. Honey is a nice natural swap. Maple syrup works but adds a stronger flavor.
Butter and Vanilla: Melted butter adds richness, and vanilla gives warmth to the filling. Use dairy-free butter if you want a vegan version; vanilla extract remains the same.
How Do I Roll and Seal the Crescent Rolls Without Leaking Filling?
Keeping the pecan pie filling inside the dough while baking is key. Here are some tips:
- Don’t overfill—use about a tablespoon of filling per crescent; too much will cause spilling.
- Start rolling from the wide end, tucking in the sides as you roll towards the tip to keep the filling contained.
- Press the tip gently under the roll to seal it well.
- Place the rolls curved side down on the baking sheet to help keep the filling inside.
- Avoid stretching the dough too much to prevent holes where filling can escape.
With these simple steps, your rolls will hold their gooey filling and bake up beautifully golden and delicious!
Equipment You’ll Need
- Baking sheet – I like a standard sheet lined with parchment or a silicone mat to make clean-up easy.
- Small mixing bowl – useful for stirring together the pecan filling ingredients.
- Measuring spoons and cups – to measure ingredients precisely for the best results.
- Spreading knife or spoon – helps distribute the filling evenly on each dough triangle.
Flavor Variations & Add-Ins
- Swap pecans with walnuts or hazelnuts for a different nutty flavor.
- Add a sprinkle of cinnamon or nutmeg to the filling for extra warmth.
- Use caramel bits or drizzle caramel sauce on top before baking for extra sweetness.
- Sprinkle powdered sugar or drizzle chocolate after baking for a pretty, tasty finish.
Pecan Pie Crescent Rolls
Ingredients You’ll Need:
- 1 can (8 oz) refrigerated crescent roll dough
- 1/2 cup chopped pecans (plus a few whole pecans for garnish)
- 1/3 cup brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 1 tablespoon light corn syrup (or honey)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and another 12-15 minutes to bake. You’ll have warm, sweet rolls ready in just about 30 minutes total. Perfect for a quick dessert or a special treat!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleaning easy.
2. Mix the Filling:
In a small bowl, combine the chopped pecans, brown sugar, melted butter, corn syrup (or honey), vanilla extract, and ground cinnamon. Stir everything together until the mixture is well blended and sticky.
3. Prepare the Crescent Dough:
Open the can of crescent roll dough and gently separate it into the pre-cut triangles.
4. Fill and Roll the Crescents:
Place about one tablespoon of the pecan mixture near the wide end of each crescent triangle. Carefully roll up each triangle, starting at the wide end and rolling toward the tip, making sure to keep the filling inside.
5. Arrange and Garnish:
Place the rolled crescent rolls on your prepared baking sheet, curved side down. Spoon a little extra pecan filling on top of each roll and add one whole pecan as a garnish.
6. Bake and Serve:
Bake in the preheated oven for 12 to 15 minutes, until the rolls are golden brown and the filling is bubbly. Remove from the oven and let cool slightly. If you like, dust with powdered sugar before serving. Enjoy your warm, gooey pecan pie crescent rolls!
Can I Use Frozen Crescent Roll Dough?
Yes! Just thaw it fully in the fridge overnight before using. Let it sit at room temperature for about 15 minutes to make rolling easier.
How Can I Store Leftover Pecan Pie Crescent Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days. Reheat gently in the oven or microwave to enjoy them warm again.
Can I Make These Ahead of Time?
Absolutely! Assemble the rolls and refrigerate them unbaked for up to 24 hours. Bake fresh when ready for best texture and flavor.
What’s a Good Substitute for Corn Syrup?
Honey or maple syrup both work great as natural alternatives. They add a slightly different sweetness but still keep the filling sticky and delicious.
