What the heck is this?
You know how pecan pie is absolutely incredible but also kind of a commitment? Like, you need a whole pie pan, pie crust skills, and the patience to wait for it to set properly? Well, throw all that out the window because these Pecan Pie Crescent Rolls are about to change your life. We’re taking all that gooey, buttery, caramel-y pecan pie goodness and wrapping it up in flaky crescent roll dough for individual portions of pure heaven. Think of it as pecan pie’s fun little cousin who shows up to the party ready to mingle. They’re easier to make, easier to serve, and somehow even more addictive than the original. Plus, you can eat them with your hands without looking like a complete savage.
Why You’ll Love This Recipe
- All the pecan pie flavor without the fuss of making actual pie
- Ready in under 30 minutes (seriously)
- Perfect portion control (or lack thereof — no judgment)
- Great for potlucks, holidays, or Tuesday nights
- Uses store-bought crescent rolls (we’re not fancy, we’re smart)
- Impossible to mess up, even for baking rookies
The Good Stuff You’ll Need
For the Pecan Pie Magic:
- 1 cup chopped pecans (save some whole ones for topping)
- 1/2 cup brown sugar, packed
- 1/4 cup corn syrup (light or dark, your choice)
- 3 tbsp butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- Pinch of cinnamon
For the Base:
- 2 cans (8 oz each) refrigerated crescent rolls
- 2 tbsp butter, melted (for brushing)
For the Optional Glaze (But Why Would You Skip It?):
- 1 cup powdered sugar
- 2-3 tbsp heavy cream or milk
- 1/2 tsp vanilla extract
Let’s Do This
Step 1: Get Your Oven Ready
Preheat your oven to 375°F and line a baking sheet with parchment paper (trust me, cleanup will thank you later).
Step 2: Make That Pecan Filling
In a medium bowl, whisk together brown sugar, corn syrup, melted butter, egg, vanilla, salt, and cinnamon until smooth.
Stir in the chopped pecans. This is your pecan pie filling, and yes, you can absolutely sneak a taste.
Step 3: Prep Those Crescent Rolls
Unroll the crescent roll dough and separate into triangles. If the perforations are being stubborn, just gently pull them apart.
Brush each triangle lightly with melted butter because butter makes everything better.
Step 4: Fill ‘Em Up
Place about 1-2 tablespoons of the pecan mixture at the wide end of each triangle. Don’t go overboard or you’ll have a delicious mess on your hands.
If you’ve got whole pecans, press a few into the filling for that authentic pecan pie look.
Step 5: Roll ‘Em Like a Pro
Starting from the wide end, roll each triangle toward the point, gently tucking in any filling that tries to escape.
Place on your prepared baking sheet, leaving some space between each roll.
Step 6: Bake ‘Em Golden
Bake for 12-15 minutes until the crescent rolls are golden brown and flaky. The filling should be set but still slightly gooey.
Let them cool on the baking sheet for 5 minutes (the filling is molten lava hot right out of the oven).
Step 7: Glaze Like You Mean It (Optional)
While they’re cooling, whisk together powdered sugar, cream, and vanilla until smooth. You want it thick but drizzle-able.
Drizzle over the warm rolls and watch the magic happen.
Serving Suggestions
These are perfect on their own, but a scoop of vanilla ice cream never hurt anyone.
Serve them warm with coffee for the ultimate afternoon treat.
They’re also amazing at room temperature, so don’t stress if you’re making them ahead.
Switch It Up
Make It Fancy: Add a pinch of bourbon or rum extract to the filling.
Go Chocolate Crazy: Drizzle with melted chocolate instead of glaze.
Add Some Spice: A pinch of nutmeg or cardamom in the filling is divine.
Make It Maple: Substitute maple syrup for the corn syrup.
Go Mini: Cut each crescent triangle in half for bite-sized versions.
Make-Ahead Tips
You can assemble these up to a day ahead and keep them covered in the fridge. Just add a few extra minutes to the baking time.
The baked rolls keep for 3-4 days covered at room temperature.
You can even freeze the assembled (unbaked) rolls for up to a month. Bake straight from frozen, adding 2-3 extra minutes.
Questions People Actually Ask
Q: Can I use different nuts? A: Absolutely! Walnuts, hazelnuts, or even a mix of nuts work great. Just chop them to similar size.
Q: What if I don’t have corn syrup? A: You can substitute honey or maple syrup, but corn syrup gives that authentic pecan pie texture.
Q: Can I make these dairy-free? A: Use vegan butter and non-dairy milk for the glaze. Check that your crescent rolls are dairy-free too.
Q: How do I prevent the filling from leaking out? A: Don’t overfill them, and make sure to seal the edges gently. A little leakage is normal and actually looks rustic and delicious.
Q: Can I make the filling ahead of time? A: Yes! The filling can be made up to 2 days ahead and stored in the fridge. Just give it a stir before using.
Print
Pecan Pie Crescent Rolls
- Total Time: 30 minutes
- Yield: 16 rolls 1x
Description
You know how pecan pie is absolutely incredible but also kind of a commitment? Like, you need a whole pie pan, pie crust skills, and the patience to wait for it to set properly? Well, throw all that out the window because these Pecan Pie Crescent Rolls are about to change your life. We’re taking all that gooey, buttery, caramel-y pecan pie goodness and wrapping it up in flaky crescent roll dough for individual portions of pure heaven. Think of it as pecan pie’s fun little cousin who shows up to the party ready to mingle. They’re easier to make, easier to serve, and somehow even more addictive than the original. Plus, you can eat them with your hands without looking like a complete savage.
Ingredients
For the Pecan Pie Magic:
- 1 cup chopped pecans (save some whole ones for topping)
- 1/2 cup brown sugar, packed
- 1/4 cup corn syrup (light or dark, your choice)
- 3 tbsp butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- Pinch of cinnamon
For the Base:
- 2 cans (8 oz each) refrigerated crescent rolls
- 2 tbsp butter, melted (for brushing)
For the Optional Glaze (But Why Would You Skip It?):
- 1 cup powdered sugar
- 2–3 tbsp heavy cream or milk
- 1/2 tsp vanilla extract
Instructions
Preheat your oven to 375°F and line a baking sheet with parchment paper (trust me, cleanup will thank you later).
In a medium bowl, whisk together brown sugar, corn syrup, melted butter, egg, vanilla, salt, and cinnamon until smooth.
Stir in the chopped pecans. This is your pecan pie filling, and yes, you can absolutely sneak a taste.
Unroll the crescent roll dough and separate into triangles. If the perforations are being stubborn, just gently pull them apart.
Brush each triangle lightly with melted butter because butter makes everything better.
Place about 1-2 tablespoons of the pecan mixture at the wide end of each triangle. Don’t go overboard or you’ll have a delicious mess on your hands.
If you’ve got whole pecans, press a few into the filling for that authentic pecan pie look.
Starting from the wide end, roll each triangle toward the point, gently tucking in any filling that tries to escape.
Place on your prepared baking sheet, leaving some space between each roll.
Bake for 12-15 minutes until the crescent rolls are golden brown and flaky. The filling should be set but still slightly gooey.
Let them cool on the baking sheet for 5 minutes (the filling is molten lava hot right out of the oven).
While they’re cooling, whisk together powdered sugar, cream, and vanilla until smooth. You want it thick but drizzle-able.
Drizzle over the warm rolls and watch the magic happen.
Notes
These are perfect on their own, but a scoop of vanilla ice cream never hurt anyone.
Serve them warm with coffee for the ultimate afternoon treat.
They’re also amazing at room temperature, so don’t stress if you’re making them ahead.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~180 kcal
- Carbohydrates: ~18g
- Protein: ~3g