Why You’ll Love Pecan Pie Crescent Rolls Recipe

I like this recipe because it gives me all the flavors of classic pecan pie in a much simpler, beginner-friendly form. I appreciate how fast it comes together, and I enjoy that it uses everyday ingredients while still feeling special enough for guests or holidays.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

I start by preheating the oven to 350°F (175°C) and lining a rimmed baking sheet with parchment paper.

In a large bowl, I mix together the granulated sugar, light corn syrup, melted butter, vanilla extract, and egg until smooth. I set aside 2 tablespoons of this mixture for brushing later.

I stir the chopped pecans into the remaining sugar mixture until they are evenly coated.

I unroll the crescent dough and separate it into individual triangles on the prepared baking sheet. I spoon about 2 to 3 tablespoons of the pecan filling onto the widest end of each triangle, then roll the dough toward the narrow end.

I bake the rolls for 8 minutes, just until they begin to set. I remove them from the oven and brush each roll with the reserved sugar mixture. I return them to the oven and bake for another 5 minutes, until lightly golden brown.

Once out of the oven, I sometimes sprinkle a few extra chopped pecans on top before serving.

Servings and Timing

I make this recipe to yield 6 servings. The prep time takes me about 10 minutes, the cooking time is roughly 13 minutes, and the overall time comes out to around 23 minutes.

Variations

I sometimes add a pinch of cinnamon to the pecan filling for extra warmth. When I want a richer finish, I drizzle a simple powdered sugar glaze over the rolls once they cool slightly. I also enjoy serving them with a scoop of vanilla ice cream for a more decadent dessert.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, I warm them in a 300°F oven for a few minutes or microwave briefly until just heated through.

FAQs

Can I make these ahead of time?

I usually bake them fresh, but I can assemble them a few hours ahead and refrigerate until ready to bake.

Can I use homemade crescent dough?

I can use homemade dough, but I keep it similar in thickness so the filling doesn’t leak out.

Do these taste like pecan pie?

I find they taste very similar, just with a softer, bread-like base instead of pie crust.

Can I add chocolate?

I sometimes sprinkle a few chocolate chips into the pecan filling for a fun twist.

Why do I brush them halfway through baking?

I brush them midway so the tops stay glossy and extra flavorful without burning.

Can I use whole pecans?

I prefer chopped pecans because they distribute more evenly, but whole pecans can work.

Are these overly sweet?

I find the sweetness balanced by the buttery dough, especially when served warm.

Can I freeze these rolls?

I freeze them after baking and cooling, then reheat gently in the oven.

What should I serve with them?

I like serving them with coffee, tea, or vanilla ice cream.

Are these suitable for beginners?

I consider this a great beginner recipe because the steps are simple and forgiving.

Conclusion

I enjoy making these pecan pie crescent rolls whenever I need a fast, crowd-pleasing dessert. The flaky dough and rich pecan filling come together beautifully, making this an easy recipe I return to again and again.