Pecan Pie Crescent Rolls combine the flaky, buttery layers of crescent roll dough with the sweet, nutty flavors of classic pecan pie filling. Each bite offers a delightful mix of crisp edges, gooey syrup, and crunchy pecans that make them irresistible for breakfast or dessert.
I love making these when I want a simple treat that feels special without a lot of fuss. The best part is how quickly they come together—just unroll the dough, sprinkle the pecan mixture, roll them back up, and bake. I’ve found that using a drizzle of maple syrup in the filling adds a cozy twist that everyone appreciates.
These rolls are perfect for sharing at brunch or bringing to a party because they hold their shape well and are easy to grab without messy hands. I always pair them with a cup of coffee or tea, and somehow, they never last long on the table. It’s one of those recipes that never fails to bring smiles and get requests for seconds.
Key Ingredients & Substitutions
Crescent Roll Dough: This dough gives you that light, flaky texture with minimal effort. If you want a homemade touch, puff pastry works well too. For a gluten-free option, look for gluten-free crescent dough brands.
Pecans: Fresh pecans bring the perfect crunch and nutty flavor. If you’re allergic or can’t find pecans, walnuts or almonds can be a good swap though the flavor will differ slightly.
Sugars: I love the combo of brown and granulated sugar here—it balances caramel richness with sweetness. If you want to cut down on sugar, try using coconut sugar for a deeper flavor or a sugar substitute suitable for baking.
Corn Syrup: Corn syrup helps the filling stay gooey and sticky. If you need a substitute, maple syrup or honey work too but may alter the sweetness and texture a bit.
Butter & Vanilla Extract: Melted butter adds richness and helps bind the filling. Vanilla adds warmth and aroma. You can try almond extract for a different flavor twist.
How Do You Roll Crescent Dough Without the Filling Leaking Out?
Rolling the crescent dough with sticky filling can be tricky. Here’s how to keep things neat:
- Place a small amount (1-2 tsp) of filling near the wide edge only. Too much filling can spill out during baking.
- Roll the dough tightly but gently toward the point to seal the filling inside.
- Make sure the seam side is down on the baking sheet so the roll stays closed while baking.
- If the dough is too soft or warm, chill it for a few minutes to make rolling easier.
- For extra security, press the edges slightly to seal before baking.
Following these tips will help you get neat, filled crescent rolls with no mess and lovely golden crusts every time.
Equipment You’ll Need
- Baking sheet – I suggest lining it with parchment paper to prevent sticking and make cleanup easier.
- Mixing bowls – for combining the pecan filling ingredients, keeping everything organized.
- Measuring cups and spoons – to get the right amounts of sugar, syrup, and spices. Precision helps the filling turn out just right.
- Spatula or spoon – to evenly distribute the filling on the dough without tearing it.
- Oven – for baking the rolls until golden and crisp. A standard oven works perfectly for this recipe.
Flavor Variations & Add-Ins
- Chocolate chips – sprinkle a few inside before rolling for a chocolatey twist. It’s great for a dessert treat.
- Caramel drizzle – add a drizzle of caramel sauce after baking for extra sweetness and shine.
- Spiced pecans – toss pecans in a little cinnamon or ginger before adding to the filling for warm, spicy flavor.
- Different nuts – swap pecans for walnuts, almonds, or pistachios to change up the flavor profile.
Pecan Pie Crescent Rolls
Ingredients You’ll Need:
For The Rolls:
- 1 can (8 oz) refrigerated crescent roll dough
For The Pecan Pie Filling:
- 3/4 cup chopped pecans
- 1/3 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 tablespoons corn syrup (light or dark)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- Powdered sugar (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake. So in roughly 25 minutes, you’ll have warm, delicious pecan pie crescent rolls ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat so your rolls don’t stick and cleanup is easier.
2. Make the Filling:
In a medium bowl, combine the chopped pecans, brown sugar, granulated sugar, cinnamon, and salt. Mix these dry ingredients well. Then add the melted butter, corn syrup, and vanilla extract. Stir everything together until it’s nicely blended.
3. Roll the Crescent Dough:
Unroll the crescent dough and separate it into triangles along the perforations. Spoon about 1 to 2 teaspoons of the pecan filling near the wide end of each triangle. Carefully roll each triangle up from the wide end to the point to enclose the filling. Place them on the baking sheet with the seam side down.
4. Bake and Finish:
Bake your rolls for 12-15 minutes or until they turn golden brown and puff up. Once baked, take them out and let them cool for a few minutes on a wire rack. If you’d like, dust them with powdered sugar before serving for an extra sweet touch.
Serve these delicious rolls warm and enjoy the wonderful combination of flaky dough and sweet pecan pie goodness!
Can I Use Frozen Crescent Roll Dough?
Yes! Just make sure to thaw the dough completely in the refrigerator overnight before using it. This will make it easier to roll without tearing.
Can I Make These Pecan Pie Crescents Ahead of Time?
Absolutely! Prepare and roll the crescent rolls, then cover and refrigerate them for up to 24 hours before baking. When ready, bake straight from the fridge, adding a couple extra minutes if needed.
How Should I Store Leftovers?
Store any leftover rolls in an airtight container at room temperature for up to 2 days. To reheat, warm them in the oven at 300°F for about 5-7 minutes to keep them flaky and fresh.
Can I Substitute the Pecans with Other Nuts?
Definitely! Walnuts or almonds work well as alternatives. Just chop them roughly and use the same amount for the filling.