Pecan Pie Crescent Rolls are a delightful twist on two classic favorites. These rolls combine the flaky, buttery layers of crescent dough with the rich, nutty sweetness of pecan pie filling. Each bite delivers a perfect mix of crispy edges, gooey pecan topping, and a soft, warm center that feels like a mini celebration of fall flavors.
I love making these for any time I want a quick dessert that feels special without a lot of fuss. Using crescent rolls makes the whole process super simple, and you don’t have to wait for dough to rise or spend hours baking. My favorite part is how easy it is to share these—everyone always asks for seconds because they’re just that tasty and fun to eat.
These rolls are great for brunch, dessert, or even an afternoon snack with a cup of coffee or tea. I like to warm them up a little before serving to get that melty, gooey pecan goodness shining through. If you want a little extra sweetness, you can drizzle on some icing or a sprinkle of powdered sugar. Either way, these rolls always bring a cozy, happy feeling to the table.
Key Ingredients & Substitutions
Crescent Roll Dough: This dough is the base and gives the rolls a soft, flaky texture. You can find it refrigerated in most stores. If you can’t find crescent rolls, puff pastry is a great alternative for extra flakiness.
Pecans: Pecans add crunch and that classic nutty flavor. Use halves for a pretty top, or chopped if you want a bit more nuttiness inside. Walnuts can work too if pecans aren’t available.
Brown Sugar: It brings sweetness and a bit of moisture to the filling. Light or dark brown sugar will both work, but dark gives a richer flavor.
Butter & Corn Syrup/Honey: Butter adds richness, while corn syrup or honey helps bind the filling and keeps it sticky and gooey. If you need a substitute, maple syrup can also work well.
How Do You Roll the Crescent Rolls Without Filling Spilling Out?
Rolling the crescent rolls can be tricky because the sweet filling is sticky and can leak out. Here’s how to keep everything inside:
- Place the filling near the wide end of each dough triangle, but don’t overload it—too much filling pushes out during baking.
- Add pecans on top of the filling to help hold it in place.
- Roll starting from the wide end to the tip, keeping the filling tucked inside as you go.
- Pinch the tip slightly under the roll to seal it and place the rolls on the baking sheet with the tip side down. This helps prevent unrolling.
- Chill the rolled dough briefly before baking if your kitchen is warm; cold dough holds shape better.
Equipment You’ll Need
- Baking sheet – I recommend parchment paper or a silicone mat for easy cleanup and even baking.
- Medium bowl – for mixing the pecan filling; a sturdy bowl makes stirring easier.
- Measuring spoons and cups – to measure sugar, butter, vanilla, and liquids accurately.
- Spatula or spoon – for spreading the filling onto the dough neatly.
- Pastry brush (optional) – helps brush melted butter on tops for a shiny finish.
Flavor Variations & Add-Ins
- Use chopped walnuts or almonds instead of pecans for different nut flavors.
- Add a pinch of cinnamon or pumpkin pie spice to the filling for extra warmth and aroma.
- Drizzle caramel sauce or chocolate on top right after baking for a richer treat.
- Mix in a handful of dried cranberries or dried cherries for a fruity twist.
Pecan Pie Crescent Rolls
Ingredients You’ll Need:
- 1 (8 oz) package refrigerated crescent roll dough (usually 8 rolls per package)
- 1 cup pecan halves or chopped pecans
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1 tablespoon light corn syrup or honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: powdered sugar or icing for drizzling after baking
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 12-15 minutes to bake. So, in under 30 minutes, you’ll have warm, gooey pecan pie crescent rolls ready to enjoy!
Step-by-Step Instructions:
1. Preparing the 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 cleanup easier.
2. Making the Pecan Pie Filling:
In a medium bowl, mix together the brown sugar, melted butter, corn syrup (or honey), vanilla extract, and salt until smooth and well combined. This mixture will create that sweet, sticky pecan pie flavor.
3. Preparing and Filling the Crescent Dough:
Unroll the crescent roll dough and separate it into triangles as directed on the package. Spoon about 1 to 1 ½ teaspoons of the pecan pie filling onto the wide end of each triangle. Place 1 or 2 pecan halves or a small pinch of chopped pecans on top of the filling for crunch and flavor.
4. Rolling and Baking the Crescent Rolls:
Carefully roll each triangle from the wide end toward the tip, making sure the filling stays inside. Place the rolls on the prepared baking sheet with the point side down to keep them from unrolling during baking. If you like, brush the tops with a little melted butter and sprinkle with extra pecans or brown sugar for a nice shine and texture.
Bake for 12-15 minutes until the rolls are golden brown and the filling is bubbly.
5. Cooling and Serving:
Remove the rolls from the oven and allow them to cool slightly on a wire rack. If you want, drizzle with icing or dust with powdered sugar for an extra touch of sweetness. Serve warm or at room temperature and enjoy your delicious pecan pie crescent rolls!
Can I Use Frozen Crescent Roll Dough for This Recipe?
Yes! Just make sure to thaw the frozen crescent roll dough completely in the fridge overnight before using. This ensures it’ll roll easily and bake evenly.
Can I Make These Pecan Pie Crescent Rolls Ahead of Time?
Absolutely! You can assemble the rolls and keep them covered in the fridge for a few hours before baking. For longer storage, bake them fully, then refrigerate or freeze and reheat before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat gently in the oven or microwave for best results.
What Can I Substitute for Corn Syrup?
If you don’t have corn syrup, honey or maple syrup work great as natural substitutes and add a nice flavor to the filling.