➡️Here’s something special: Pecan Pie Crescent Rolls bring all that gooey pecan pie goodness without the fuss of making pie crust from scratch. These buttery, flaky rolls get filled with a caramelized pecan mixture that tastes just like your favorite holiday dessert.
➡️Perfect for busy weeknights or when you’re craving something sweet but don’t have hours to spend in the kitchen. I’ll walk you through every step so they turn out perfect.
What Makes This Recipe Special ✨
✅Store-Bought Shortcut That Tastes Homemade 🎯: Honestly, using crescent roll dough is a total game-changer here. You get that flaky, buttery texture without rolling out pie crust, and no one will know you took the easy route (trust me).
✅Ready in 30 Minutes ⏱️: From start to finish, these little beauties are done faster than most desserts. Actually, I said 30 minutes, but if your oven runs hot, they might be ready in 25.
✅Classic Pecan Pie Flavor 🥧: That sweet, nutty filling with hints of vanilla and butter tastes exactly like traditional pecan pie, just in a more convenient handheld form.
Recipe Yield 🎯
This recipe makes 8 generously-filled crescent rolls. Perfect for sharing with family, bringing to a potluck, or keeping all to yourself (no judgment here 😊).
Shopping List 🛍️
→ Dough
1 can (8 oz) Pillsbury Crescent Rolls
→ Pecan Filling
3/4 cup chopped pecans
1/2 cup granulated sugar
1/2 cup light corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1 large egg
1/4 teaspoon salt
1/4 teaspoon ground cinnamon (optional, but it adds warmth)
→ Optional Glaze
1/2 cup powdered sugar
1-2 tablespoons heavy cream or milk
1/4 teaspoon vanilla extract
Prep Time Breakdown ⏱️
Prep time: 10 minutes
Cook time: 15-18 minutes
Total time: About 30 minutes
Kitchen Equipment 🏠
You don’t need anything fancy for these. Just grab a medium mixing bowl for the filling, a baking sheet (line it with parchment paper to make cleanup easier), and a whisk or fork to mix everything together. Side note – using parchment paper is seriously worth it because that filling can get sticky.
Let’s Get Cooking 🍳
Get Everything Ready 📋
Preheat your oven to 375°F and line a baking sheet with parchment paper. Open the can of crescent rolls and separate them into 8 triangles, laying them flat on your work surface. Here’s the thing – don’t skip the parchment paper because these rolls can stick something fierce to a bare pan.
Create the Foundation 🏗️
In a medium bowl, whisk together the egg, corn syrup, melted butter, sugar, vanilla extract, salt, and cinnamon (if using) until it’s smooth and well combined. The mixture should look glossy and slightly thick. Fold in those chopped pecans and make sure they’re evenly coated with the sweet syrup. Actually, forget what I just said about “folding” – you can just stir it all together, that works fine too.
The Main Event 🎭
Now comes the fun part (and honestly, the slightly messy part). Spoon about 2 tablespoons of the pecan filling onto the wide end of each crescent triangle. Don’t overfill them or they’ll leak during baking – learned that one the hard way. Roll each triangle up from the wide end to the point, just like you normally would with crescent rolls. Place them on your prepared baking sheet with the point tucked underneath so they don’t unroll.
Finishing Touches ✨
Pop them in the oven for 15-18 minutes until they’re golden brown and puffed up beautifully. The filling will bubble a bit, and that’s exactly what you want. Let them cool on the baking sheet for about 5 minutes before moving them (they need time to set up). If you’re making the optional glaze, whisk together the powdered sugar, cream, and vanilla until smooth, then drizzle it over the cooled rolls.
The Taste Experience 😋
Flavor Journey 🎢
These rolls deliver that classic pecan pie taste with buttery, caramelized sweetness hitting you first, followed by the nutty crunch of pecans and a subtle vanilla warmth. The crescent roll dough adds a flaky, slightly savory contrast that keeps them from being too sweet (though they’re definitely dessert territory).
Dominant Tastes 🎯
You’ll notice the corn syrup creates that signature gooey texture, while the butter enriches everything. The pecans provide both flavor and textural interest – they soften slightly in the filling but still have some bite. If you added cinnamon, it gives a subtle spice note that makes them taste even more like traditional pecan pie.
Allergen Alert 🚨
What to Watch For 👀
Contains: Wheat (gluten), eggs, dairy (butter), tree nuts (pecans). The crescent roll dough also contains soy lecithin in most brands.
Safe Substitutions 🔄
For nut-free versions, you can swap pecans for sunflower seeds or pepitas (pumpkin seeds), though the flavor will obviously be different. There are gluten-free crescent roll alternatives available at some stores if you need to avoid wheat. For dairy-free, use vegan butter and choose a dairy-free crescent dough option.
Nutritional Breakdown 📋
Per roll (without glaze): Approximately 280 calories, 15g fat, 34g carbohydrates, 4g protein, 2g fiber. These aren’t exactly health food, but they’re special treats worth enjoying. The pecans do add some healthy fats and minerals like manganese and copper, so that’s something! 🥜
Diet-Friendly Modifications 🔧
Customizing for Different Needs ⚙️
I’m not 100% sure about this, but you might be able to reduce the sugar to 1/3 cup if you’re watching sugar intake – the corn syrup provides sweetness too. For lower carb options, this recipe is tough to modify significantly since the crescent rolls are carb-heavy. You could try a keto crescent roll dough recipe as a base, but I haven’t tested that myself.
Mix It Up 🎲
Creative Changes 🎨
Chocolate Pecan: Add 1/4 cup mini chocolate chips to the filling for a chocolate-pecan pie version. Bourbon Pecan: Replace 1 tablespoon of the corn syrup with bourbon for grown-up flavor (so worth it).
Maple Pecan: Swap half the corn syrup for pure maple syrup and add a pinch of nutmeg.
Walnut Version: Use walnuts instead of pecans for a different nutty profile.
Other Ways to Make It 🔀
You can make these in a muffin tin for a more contained shape – just press the dough into greased muffin cups, add filling, and bake for 12-15 minutes. Some people prefer making them as pinwheels by rolling the filled dough into a log and slicing into rounds before baking.
Perfect Pairings 🤝
Great Matches 💯
These rolls are rich and sweet, so they pair beautifully with a strong cup of coffee or espresso that cuts through the sweetness. Vanilla ice cream on the side turns them into a legit dessert (warm rolls with cold ice cream = perfection). They’re also fantastic with a glass of cold milk for dunking.
Perfect Drinks 🥂
Beyond coffee, try them with hot apple cider in fall, a bourbon-spiked coffee for adults, or even a sweet dessert wine like port if you’re feeling fancy. Black tea with a splash of cream works nicely too.
Making It Look Great ✨
Plating Tips 🍽️
Serve these warm on a rustic wooden board or a pretty plate. The glaze drizzle makes them look bakery-quality (even though they’re super easy). If you’re serving for a gathering, arrange them in a circle with a small bowl of extra glaze or caramel sauce in the center for dipping.
Perfect Garnishes 🌟
A light dusting of powdered sugar looks elegant, or top with a few extra chopped pecans before the glaze sets. A tiny dollop of whipped cream on the side adds a nice touch for plated desserts. Honestly, they’re pretty enough on their own with just that golden-brown color 🤎
Keeping It Fresh 🌿
Room temperature: Store in an airtight container for up to 2 days. They’re best the day they’re made, but they’ll still be good the next day.
Refrigerator: These will keep for up to 5 days in the fridge in a sealed container. Warm them briefly in the microwave (about 15-20 seconds) before serving.
Freezer: You can freeze baked rolls for up to 2 months. Wrap individually in plastic wrap, then place in a freezer bag. Thaw overnight in the fridge and reheat in a 300°F oven for about 10 minutes.
Pro Tips for Success 💡
Expert Advice 🎓
Don’t overfill: It’s tempting to load up each roll, but 2 tablespoons of filling is the sweet spot. More than that and they’ll leak everywhere.
Tuck those points: Make sure the pointed end of each crescent is tucked under the roll before baking – this prevents them from unrolling.
Watch the oven: Every oven is different, so check at 15 minutes. You want golden brown, not dark brown.
Cool before glazing: If you glaze them while hot, it’ll just melt off. Wait at least 10 minutes.
Quick Solutions 💨
Running short on time? Skip the glaze – they’re delicious without it. Want extra crispy bottoms? Bake them directly on the pan without parchment (but accept that cleanup will take longer). If your filling seems too thin, chill it in the fridge for 10 minutes before using.
Common Issues & Fixes ⚠️
Filling leaked out during baking: This happens when you overfill or don’t seal the points well. Next time, use less filling and tuck those ends tightly. The leaked filling will caramelize on the pan (which actually tastes amazing if you scrape it off).
Rolls are too brown on bottom: Your oven might run hot, or you placed the pan too low. Move the rack to the middle position and check a few minutes early next time.
Filling is too runny: The egg should thicken it somewhat during baking, but if it’s really thin before baking, add an extra tablespoon of chopped pecans to absorb some liquid.
Dough didn’t rise much: Make sure your oven is fully preheated. Cold dough going into a not-hot-enough oven won’t puff up properly.
Quick Answers ⚡
Can I make these ahead of time?
You can prep the filling a day ahead and store it covered in the fridge. Assemble and bake the rolls fresh for best results, though you can bake them a few hours ahead and reheat gently before serving.
What if I don’t have corn syrup?
Honey or maple syrup work as substitutes, though they’ll change the flavor slightly. The texture will be similar enough that it works fine (game-changer if you prefer natural sweeteners).
Can I use puff pastry instead of crescent rolls?
Absolutely! Puff pastry works beautifully and gives you an even flakier result. Cut the puff pastry into triangles similar to crescent roll size and proceed with the recipe as written.
Why did my filling sink to the bottom?
This can happen if the filling is too liquid or if the rolls bake too quickly on the bottom. Make sure your filling has enough pecans to give it body, and bake on the middle rack.
Are these better warm or cold?
Definitely warm! The filling gets gooey and the pastry is at its flakiest. Room temperature is fine too, but I’d avoid serving them cold from the fridge.
Can I use a different type of nut?
Sure thing! Walnuts, almonds (chopped), or even a mix of nuts works great. Just keep the total amount the same at 3/4 cup.
My Take on This Recipe 💭
These Pecan Pie Crescent Rolls hit that perfect spot between impressive and easy. They look and taste like you spent way more time on them than you actually did, which makes them perfect for last-minute entertaining or when you want something homemade without the full commitment of baking a pie.
