Pecan Pie Crescent Rolls are a delightful treat that combines flaky, buttery crescent roll dough with the rich, nutty sweetness of a classic pecan pie filling. These rolls are golden brown with a gooey center packed with crunchy pecans and brown sugar, making them a perfect little bite of comfort.
I love making these when I want something sweet but easy to share. The best part is how fast they come together – no need to bake a whole pie! I usually keep a bag of crescent rolls in the fridge just for moments like this. Wrapping that sticky pecan mixture inside the crescents feels like a fun little secret that turns out amazing every time.
These rolls are perfect warm straight from the oven, maybe with a drizzle of a simple glaze or a scoop of vanilla ice cream if you’re feeling fancy. I often bring them to family gatherings or as a sweet ending to casual dinners, and they always disappear quickly. They’re a cozy, homemade treat that’s sure to make everyone smile!
Key Ingredients & Substitutions
Crescent Roll Dough: This is the base of your rolls—flaky and buttery. Pillsbury refrigerated crescents work great. If you want a homemade touch, puff pastry is a good alternative but bakes a bit differently.
Pecans: The star nuts in the filling. If you’re out of pecans, walnuts make a nice substitute with a similar texture and taste.
Sugars: Brown and granulated sugar create that classic pecan pie sweetness and gooeyness. Light corn syrup keeps the filling sticky and smooth. Honey works well if you don’t have corn syrup.
Butter & Vanilla: Melted butter adds richness, while vanilla rounds out the flavor. Don’t skip these—they make the filling taste full and balanced.
How Do I Get the Filling Inside Without It Leaking Out?
Filling crescent rolls can get messy. Here’s how to keep it neat and prevent leakage:
- Don’t overfill: Use about 1 to 1.5 tablespoons of the filling. This gives enough sweetness without spilling over.
- Keep the pecan mixture sticky: The combination of brown sugar, syrup, and butter helps it stick together, making it easier to roll.
- Roll tightly: Start rolling from the wide side and tuck the filling in as you go. Press edges gently to seal.
- Place rolls point-side down on the baking sheet. This helps keep them from unrolling while baking.
- If you see filling oozing during baking, just gently push it back inside using a spatula while still warm.
Essential Equipment
- Baking sheet – I prefer lining it with parchment paper for easy cleanup and preventing sticking.
- Medium mixing bowl – perfect for stirring together your pecan filling.
- Measuring spoons and cups – to get the right amounts of sugar, butter, and vanilla.
- Spatula or spoon – for mixing the filling and spreading it inside the crescents.
- Cooling rack – to cool the rolls slightly before dusting with powdered sugar or serving.
Flavor Variations & Add-Ins
- Try adding a sprinkle of cinnamon or nutmeg to the filling for a warm spice flavor.
- Use chopped walnuts or almonds if you prefer a different nutty crunch.
- Mix in some mini chocolate chips or caramel bits with the pecans for extra sweetness.
- Top with a drizzle of caramel sauce or a dusting of cinnamon sugar after baking for added richness.
How to Make Pecan Pie Crescent Rolls
Ingredients You’ll Need:
For The Crescent Rolls:
- 1 package (8 oz) refrigerated crescent roll dough (usually 8 rolls)
For The Pecan Filling:
- 1 cup chopped pecans, divided
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 2 tablespoons light corn syrup or honey
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For Finishing Touch:
- Powdered sugar, for dusting (optional)
Time You’ll Need:
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake, plus a short cooling time. So, in around 30 minutes, you’ll have warm, delicious pecan pie crescents ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prep:
Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat to keep your crescent rolls from sticking and to make cleanup easier.
2. Make the Pecan Filling:
In a medium bowl, mix together chopped pecans (keep about ¼ cup aside for topping), brown sugar, granulated sugar, melted butter, corn syrup (or honey), vanilla extract, and salt. Stir well until everything is sticky and combined.
3. Fill and Roll the Crescents:
Unroll the crescent dough and separate it into 8 triangles. Spoon 1 to 1.5 tablespoons of the pecan filling on the wide end of each triangle. Carefully roll each triangle up from wide end to point, covering the filling. Place rolls on the baking sheet with the point side down so they don’t unravel while baking.
4. Add Topping and Bake:
Sprinkle the reserved chopped pecans on top of each roll, gently pressing them so they stick. Bake for 12-15 minutes until the crescents are golden brown and cooked through.
5. Cool and Serve:
Take the rolls out of the oven and let them cool for about 5 minutes. Dust with powdered sugar if you like, then serve warm for the best gooey, nutty flavor.
Can I Use Frozen Crescent Roll Dough?
Yes! Just make sure to thaw it completely in the fridge overnight before using. This helps the dough roll smoothly and bake evenly.
Can I Make These Pecan Pie Crescent Rolls Ahead of Time?
Absolutely! Prepare and roll them in advance, then cover and refrigerate. Bake fresh when ready, adding a few extra minutes to the baking time if cold from the fridge.
How Should I Store Leftovers?
Keep leftover rolls in an airtight container at room temperature for up to 2 days. Reheat gently in the oven or microwave before serving to warm the filling back up.
Can I Substitute Other Nuts or Sweeteners?
Yes, walnuts or almonds can replace pecans, and honey works well instead of corn syrup. Just keep the filling sticky enough to roll up without leaking.
