Pecan Pie Crescent Rolls are a delightful twist on two classic treats – pecan pie and flaky crescent rolls! These little rolls are packed with a sweet, buttery pecan filling that’s perfectly crunchy and gooey all at once. The crescent dough bakes up golden and soft, making every bite a tasty mix of textures and flavors.
I love making these when I want something easy but special because they come together so quickly. One of my favorite tricks is to warm them up just a little before serving to bring out that lovely buttery smell and make the filling extra melty. They’re always a hit with family and friends, and it’s hard to stop at just one!
These rolls are perfect for breakfast or as a cozy dessert after dinner, especially when paired with a cup of coffee or tea. I often bring them along to gatherings since they’re easy to share and always disappear fast. Making pecan pie rolls into bite-sized treats is such a fun way to enjoy that classic pecan pie flavor without the fuss of slicing and serving a whole pie.
Key Ingredients & Substitutions
Crescent Roll Dough: This is the base that gives you that soft, flaky texture. Using refrigerated dough saves time and delivers a light crust. You can try puff pastry sheets if you want a flakier, more buttery result.
Pecans: Toasting pecans brings out their rich flavor and crunch. If pecans aren’t available, walnuts or almonds can work, but pecans have the classic pecan pie taste.
Sugars: Brown sugar and granulated sugar create that gooey sweetness. If you want to cut sugar a bit, reduce granulated sugar slightly but keep brown sugar for moisture.
Butter & Syrup: Melted butter adds richness, and light corn syrup or maple syrup helps keep the filling sticky. Honey or agave syrup can be good substitutes if you prefer.
How Do You Keep Crescent Rolls from Leaking Filling?
One common issue with filled crescent rolls is the filling oozing out during baking. Here’s how to avoid that:
- Don’t overfill — use just 1 to 1.5 teaspoons of filling per roll to give enough dough to seal well.
- Roll tightly from wide end to tip, pressing edges firmly to seal.
- Place rolls seam-side down on the baking sheet to help keep them closed.
- If you notice dough is dry, brush edges lightly with water or a bit of melted butter before sealing.
These tips help the delicious filling stay inside and create nicely shaped, golden rolls!
Equipment You’ll Need
- Baking sheet – I like to line it with parchment paper to make cleanup easy and prevent sticking.
- Mixing bowls – for combining the pecan filling ingredients; a medium-sized one works well.
- Skillet or dry pan – to toast the pecans, adding extra flavor and crunch.
- Serving platter or plate – for displaying the baked rolls and making them easy to serve.
Flavor Variations & Add-Ins
- Use chopped walnuts or almonds instead of pecans for a different nutty flavor.
- Drizzle caramel or chocolate sauce over the rolls before serving for extra sweetness.
- Add a pinch of nutmeg or allspice to enhance the warm spices, especially in fall or holiday versions.
- Mix in dried cranberries or raisins with the filling for a fruity touch.
Pecan Pie Crescent Rolls
Ingredients You’ll Need:
For the Crescent Rolls:
- 1 package (8 oz) refrigerated crescent roll dough (usually 8 count)
For the Pecan Pie Filling:
- 1 cup chopped pecans, toasted
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 tablespoon light corn syrup or maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of salt
Optional Topping:
- Powdered sugar (for dusting)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, including toasting pecans and mixing the filling. Baking time is 12–15 minutes, so all together you’ll have warm, delicious pecan pie crescent rolls ready in around 25 minutes.
Step-by-Step Instructions:
1. Prepare Your Oven and Pecans:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup. In a dry skillet over medium heat, toast the pecans for 3–5 minutes until they become fragrant. Let them cool while you prepare the filling.
2. Make the Sweet Pecan Filling:
In a medium bowl, combine the toasted pecans, brown sugar, granulated sugar, melted butter, corn syrup (or maple syrup), vanilla extract, cinnamon, and a pinch of salt. Stir until the mixture becomes sticky and well blended.
3. Assemble the Crescent Rolls:
Unroll the crescent dough onto a clean surface and separate it into triangles. Spoon about 1 to 1.5 teaspoons of the pecan filling onto the wide end of each triangle. Carefully roll each triangle from the wide end to the pointed tip, making sure to encase the filling inside.
4. Bake to Golden Perfection:
Place each rolled crescent seam-side down on the prepared baking sheet, leaving a bit of space between them. Bake in your preheated oven for 12–15 minutes, or until the rolls are puffed and golden brown.
5. Let Cool and Serve:
Remove the rolls from the oven and let them cool slightly on a wire rack or plate. If you like, dust with powdered sugar before serving for a pretty, sweet finish. These rolls taste amazing warm or at room temperature!
Can I Use Frozen Crescent Roll Dough?
Yes! Just make sure to thaw the dough completely in the fridge overnight before using. This helps it roll out smoothly and bake evenly.
How Do I Store Leftover Pecan Pie Crescent Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge up to 5 days, then warm briefly before serving.
Can I Make These Ahead of Time?
Absolutely! Assemble the rolls and place them on the baking sheet, then cover and refrigerate for a few hours or overnight. Bake fresh when you’re ready to serve.
What Can I Substitute for Pecans?
Walnuts or almonds are great substitutes that still give a nice crunch and flavor. Toast them the same way to bring out their best taste!