Pecan Pie Crescent Rolls

ByCole Matthews
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Why make this recipe

Pecan Pie Crescent Rolls are a delightful twist on the traditional pecan pie. They are easy to make and perfect for any occasion, whether it’s a holiday gathering or a simple family dessert. The flaky crescent rolls filled with a sweet pecan mixture offer a warm, comforting flavor that everyone loves. Plus, these rolls are quick to prepare, making them great for both novice and experienced bakers. You can enjoy them fresh from the oven or serve them later as a sweet treat!

How to make Pecan Pie Crescent Rolls

Ingredients

  • 1 can Pillsbury Crescent Rolls
  • 3/4 cup chopped pecans
  • 1/2 cup granulated sugar
  • 1/2 cup light corn syrup
  • 2 Tbsp unsalted butter, melted
  • 1 tsp pure vanilla extract
  • 1 large egg

Directions

  1. Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper and set aside.
  2. In a large bowl, combine sugar, corn syrup, melted butter, vanilla extract, and egg. Reserve 2 tablespoons of this mixture for later use.
  3. Stir the chopped pecans into the remaining sugar mixture until evenly coated.
  4. Unroll the crescent dough and separate it into individual triangles on the prepared baking sheet. Spoon 2 to 3 tablespoons of the pecan filling onto the widest end of each triangle and roll it up towards the narrow end.
  5. Bake the rolls in the preheated oven for 8 minutes until they begin to set.
  6. Remove the rolls from the oven and brush each with the reserved 2 tablespoons of sugar mixture. Return to the oven and bake for an additional 5 minutes or until lightly golden brown.
  7. Remove from the oven and, if desired, sprinkle additional chopped pecans on top before serving.

How to serve Pecan Pie Crescent Rolls

These delicious rolls are best served warm. You can place them on a nice serving platter and enjoy them as a dessert or a special snack. They pair well with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce.

How to store Pecan Pie Crescent Rolls

If you have leftover rolls, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just place them in a freezer-safe container or bag, and they will last for up to a month. To enjoy them again, simply reheat in the oven for a few minutes.

Tips to make Pecan Pie Crescent Rolls

  1. Make sure not to over-fill the crescent rolls. Too much filling can cause them to burst while baking.
  2. Experiment with different nuts! You can substitute pecans with walnuts or almonds if you prefer.
  3. For added flavor, consider adding a pinch of cinnamon to the filling mixture.

Variation

Try adding chocolate chips to the pecan filling for a chocolatey twist. You can mix in 1/2 cup of semi-sweet chocolate chips with the chopped pecans for a rich flavor.

FAQs

Can I make these rolls ahead of time?
Yes, you can prepare the pecan filling and store it in the refrigerator for a day before assembling the rolls.

Can I use other types of dough?
Yes, you can use puff pastry or phyllo dough instead of crescent rolls for a different texture.

What should I do if they are not fully cooked?
If the rolls are not golden brown after the specified baking time, you can leave them in for an additional 2-3 minutes, checking often to prevent over-baking.

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Pecan Pie Crescent Rolls

  • Author: admin
  • Total Time: 28 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful twist on traditional pecan pie, these flaky crescent rolls filled with a sweet pecan mixture are perfect for any occasion.

Ingredients

Scale
  • 1 can Pillsbury Crescent Rolls
  • 3/4 cup chopped pecans
  • 1/2 cup granulated sugar
  • 1/2 cup light corn syrup
  • 2 Tbsp unsalted butter, melted
  • 1 tsp pure vanilla extract
  • 1 large egg

Instructions

  1. Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper and set aside.
  2. In a large bowl, combine sugar, corn syrup, melted butter, vanilla extract, and egg. Reserve 2 tablespoons of this mixture for later use.
  3. Stir the chopped pecans into the remaining sugar mixture until evenly coated.
  4. Unroll the crescent dough and separate it into individual triangles on the prepared baking sheet. Spoon 2 to 3 tablespoons of the pecan filling onto the widest end of each triangle and roll it up towards the narrow end.
  5. Bake the rolls in the preheated oven for 8 minutes until they begin to set.
  6. Remove the rolls from the oven and brush each with the reserved 2 tablespoons of sugar mixture. Return to the oven and bake for an additional 5 minutes or until lightly golden brown.
  7. Remove from the oven and, if desired, sprinkle additional chopped pecans on top before serving.

Notes

Best served warm. Pairs well with vanilla ice cream or caramel sauce. Store in an airtight container at room temperature for up to 3 days, or freeze for up to a month.

  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 250
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: pecan pie, crescent rolls, dessert, holiday treat, easy recipe

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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