Pecan Pie Crescent Rolls are a small-but-mighty twist on classic pecan pie: buttery crescent dough wrapped around a gooey brown-sugar-pecan filling. I make these when I want a fast, crowd-pleasing dessert that still feels homemade and a little indulgent. If you like warm, sticky pastries, you’ll also enjoy my take on apple pie cinnamon rolls which use similar filling techniques.
Why Make This Recipe
- Fast and impressive: ready in about 30 minutes from start to finish, they look like you spent hours baking.
- Portable and shareable: individual rolls are perfect for potlucks, brunches, or holiday nibbling.
- Big pecan flavor with less fuss: brown sugar and corn syrup give that classic pecan-pie sweetness without making a pie shell.
- Minimal equipment and pantry-friendly: you only need ready-made crescent dough and a few pantry staples.
- Personal insight: I love how the crisp edges and sticky centers form without precise pie skills, and they pair beautifully with a simple coffee or ice cream — try them alongside a slice of brown sugar maple pecan cookie pie for a pecan-focused spread.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 12–15 minutes
- Total time: 22–25 minutes
- Servings: 8 rolls (one can of crescent dough)
- Difficulty: Easy
- Method: Assemble filled crescent triangles on a baking sheet and bake at 375°F (190°C) until golden and bubbling.
My Experience Making This Recipe
I tested this recipe several times to balance the filling’s sweetness and prevent soggy bottoms. I discovered that toasting the pecans first and using just enough filling keeps the centers gooey without overflowing.
How to Make Pecan Pie Crescent Rolls
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment. In a bowl combine 1/2 cup packed brown sugar, 1/4 cup light corn syrup, 2 tablespoons melted butter, 1/2 teaspoon vanilla, a pinch of salt, and 1 cup toasted, chopped pecans. Unroll one 8-ounce can of crescent roll dough, separate into 8 triangles, spoon about 1 tablespoon of filling onto the wide end of each triangle, then roll toward the tip and tuck the ends under. Brush with a beaten egg mixed with 1 teaspoon water for shine, bake 12–15 minutes until deep golden, and cool 5 minutes before serving. For a complementary dessert plate, I sometimes serve these with a dense chocolate option like the decadent gourmet pecan pie brownies.
Expert Tips for Success
- Toast the pecans (350°F/175°C for 6–8 minutes) to boost flavor and crunch; cool before chopping.
- Don’t overfill: roughly 1 tablespoon of filling per triangle avoids leaks and ensures even baking.
- Seal seams well by tucking the tip under and pressing gently; a little egg wash around the seam acts as glue.
- Use parchment or a silicone mat to prevent sticky bottoms and make cleanup easier.
- If you want extra gloss, brush with a light apricot glaze (1 tablespoon warm apricot jam + 1 teaspoon water) right after baking.
How to Serve Pecan Pie Crescent Rolls
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for classic contrast.
- Make a brunch platter with coffee, sliced fruit, and these rolls for a sweet centerpiece.
- For a party, dust with powdered sugar and arrange on a tiered stand for easy grabbing.
- For another crowd-pleasing pecan option, pair them with a creamy dessert like pecan pie cheesecake.
Storage and Reheating Guide
- Room temp: Store leftover rolls in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer life, refrigerate up to 4 days; bring to room temp before reheating to avoid a hard crust.
- Freezing: Freeze fully cooled rolls in a single layer on a sheet pan, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 325°F (160°C) for 10–12 minutes.
- Reheat: Warm individual rolls in a 350°F (175°C) oven for 5–8 minutes or microwave 10–15 seconds; oven reheating maintains crisp edges best.
Recipe Variations
- Gluten-free: Use a gluten-free crescent dough or small gluten-free puff pastry triangles and follow the same fill-and-roll method.
- Dairy-free: Swap melted butter for melted coconut oil or a dairy-free butter substitute and use a dairy-free crescent dough.
- Maple twist: Replace the corn syrup with 1/4 cup pure maple syrup for deeper flavor; reduce brown sugar to 1/3 cup if you prefer less sweetness.
- Nut-free: Omit pecans and add 2 tablespoons chopped dates and a pinch of cinnamon for a sticky fruit filling.
Nutritional Highlights
- Portion control: These are indulgent; aim for 1 roll per serving (about 200–300 kcal depending on dough) to keep portions reasonable.
- Healthy fats: Pecans contribute heart-healthy unsaturated fats and some fiber.
- Allergens: Contains tree nuts (pecans), wheat (crescent dough), and dairy (butter/egg wash) unless modified; label accordingly.
Troubleshooting Common Issues
- Soggy bottoms: Use parchment, avoid overfilling, and bake on the middle rack for even heat.
- Filling leaks: Reduce filling to 1 tablespoon per triangle and press seams firmly with egg wash.
- Pale tops: If rolls brown unevenly, move the pan to the top oven rack for the last 2–3 minutes or use egg wash for better color.
Frequently Asked Questions
Q: Can I prepare these ahead and bake later?
A: Yes — assemble the rolls on a baking sheet, cover loosely with plastic wrap, and refrigerate up to 24 hours. Bring them to room temperature for 15 minutes before baking and add a few extra minutes to the bake time.
Q: Can I make these vegan?
A: Use a vegan crescent dough or puff pastry and replace butter with coconut oil or vegan margarine. Skip the egg wash or brush with a little maple syrup for shine.
Q: Will the filling caramelize too much in the oven?
A: The small amount of filling caramelizes slightly but shouldn’t burn at 375°F (190°C) for 12–15 minutes. If your rolls brown too fast, tent loosely with foil for the last 5 minutes.
Q: How do I get a consistently gooey center without runny filling?
A: Toasting pecans and using measured filling helps. Also let the rolls rest 5 minutes after baking; the filling sets as it cools but remains gooey.
Conclusion
For an easy, beloved dessert that bridges pies and pastries, these Pecan Pie Crescent Rolls are a reliable go-to; you can follow a tested step-by-step version of this idea at Pecan Pie Crescent Rolls.
Pecan Pie Crescent Rolls
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Diet: None
Description
A delicious twist on classic pecan pie, featuring buttery crescent dough wrapped around a gooey brown-sugar-pecan filling.
Ingredients
- 1/2 cup packed brown sugar
- 1/4 cup light corn syrup
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 cup toasted, chopped pecans
- 1 (8-ounce) can crescent roll dough
- 1 beaten egg (for egg wash)
- 1 teaspoon water (for egg wash)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, combine brown sugar, corn syrup, melted butter, vanilla, salt, and chopped pecans.
- Unroll the crescent roll dough and separate it into 8 triangles.
- Spoon about 1 tablespoon of the filling onto the wide end of each triangle.
- Roll the dough towards the tip and tuck the ends under to seal.
- Brush with a beaten egg mixed with water for a shiny finish.
- Bake for 12–15 minutes until deep golden and bubbling.
- Cool for 5 minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream for a delicious treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg