Easy Pecan Pie Crescent Rolls Recipe | Flaky, Sweet & Nutty Dessert
Flaky crescent rolls meet gooey pecan pie filling in this irresistible dessert! These Pecan Pie Crescent Rolls are buttery, nutty, and perfectly sweet — a quick and easy treat that tastes like the holidays in every bite.
Equipment
- Mixing bowl
- Spoon
- Baking sheet
- Parchment paper
- Oven
Ingredients
- 1 can refrigerated crescent roll dough (8 rolls)
- 1 cup pecans, toasted and chopped
- ½ cup brown sugar
- ¼ cup corn syrup (or maple syrup/honey)
- 2 tbsp melted butter
- 1 tsp vanilla extract
Optional Add-ins
- ¼ cup chocolate chips
- ½ tsp cinnamon
- 1 tbsp bourbon
Toppings
- Caramel drizzle
- Powdered sugar
- Whipped cream
Instructions
- Preheat oven: Set oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare filling: In a bowl, mix pecans, brown sugar, corn syrup, melted butter, and vanilla until gooey.
- Unroll dough: Separate crescent triangles.
- Fill & roll: Spoon filling onto the wide end of each triangle. Roll tightly toward the tip, pinching seams to seal.
- Arrange: Place seam-side down on baking sheet.
- Bake: Bake for 12–15 minutes until golden brown.
- Cool & finish: Let cool slightly. Drizzle with caramel or dust with powdered sugar. Serve warm.
Notes
- Make-ahead: Assemble rolls ahead and refrigerate unbaked for 24 hours.
- Storage: Store baked rolls in an airtight container for up to 3 days.
- Reheating: Warm in oven at 325°F for 5–7 minutes; avoid microwaving.
- Freezing: Freeze unbaked rolls for up to 2 months; bake straight from frozen.
- Avoid mistakes: Don’t overfill, toast pecans for flavor, and seal edges tightly.
- Variations: Try chocolate pecan, maple pecan, bourbon pecan, or pumpkin spice versions.
- Nutrition: Pecans add protein and healthy fats; lighten with honey instead of corn syrup; add oats or flaxseed for fiber.