Pecan Pie Crescent Rolls
Flaky, Gooey & Ready in Just 20 Minutes
If you love classic pecan pie but don't want to spend hours making pastry, these Pecan Pie Crescent Rolls are the perfect shortcut. Buttery crescent dough wraps around a rich pecan filling made with brown sugar, vanilla, butter, and corn syrup, creating golden pastries with a gooey, caramelized center.
Perfect for breakfast, brunch, holiday gatherings, or a cozy dessert with coffee.
Why You'll Love This Recipe
- Ready in under 25 minutes
- Made with simple pantry staples
- Flaky buttery pastry
- Gooey pecan pie filling
- Perfect for holidays or weekend brunch
- Beginner-friendly recipe
- Easy to customize
Equipment Needed
- Baking sheet
- Parchment paper
- Mixing bowl
- Pastry brush
- Measuring cups and spoons
Ingredients
For the Crescents
- 1 can (8-count) refrigerated crescent roll dough
- ⅓ cup chopped pecans
- ¼ cup packed brown sugar
- 2 tablespoons light or dark corn syrup
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
- Pinch of cinnamon (optional)
- Coarse sugar for topping (optional)
Optional Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Whisk together until smooth and drizzle over cooled crescents.
Instructions
Step 1: Preheat
Preheat oven to 375°F (190°C).
Line a baking sheet with parchment paper.
Step 2: Make the Filling
In a small bowl combine:
- Chopped pecans
- Brown sugar
- Corn syrup
- Melted butter
- Vanilla
- Cinnamon
Mix until thick, glossy, and evenly combined.
Step 3: Prepare the Dough
Unroll the crescent dough and separate into 8 triangles.
Step 4: Fill
Place about 1 tablespoon of pecan filling onto the wide end of each triangle.
Keep the filling slightly away from the edges to prevent leaking.
Step 5: Roll
Starting at the wide end, gently roll each crescent toward the point.
Place seam-side down on the prepared baking sheet.
Step 6: Finish
Brush the tops lightly with melted butter.
Sprinkle with coarse sugar for extra sparkle and crunch if desired.
Step 7: Bake
Bake for 10–13 minutes until:
- Deep golden brown
- Flaky
- Filling is bubbling slightly
- Edges are caramelized
Step 8: Serve
Cool for 5 minutes before serving.
Enjoy warm while the filling is still gooey.
Pro Tips
Toast the Pecans
Lightly toast the pecans for 4–5 minutes before mixing them into the filling for deeper flavor.
Don't Overfill
Using too much filling can cause it to leak onto the baking sheet.
Line the Pan
Parchment paper makes cleanup much easier since the filling caramelizes while baking.
Extra Bakery Finish
Dust with powdered sugar or drizzle with vanilla glaze once slightly cooled.
Delicious Variations
Maple Pecan Crescents
Replace the corn syrup with pure maple syrup for a richer flavor.
Chocolate Pecan Crescents
Add a few mini chocolate chips to the filling before rolling.
Cream Cheese Pecan Crescents
Spread 1 tablespoon of sweetened cream cheese on each triangle before adding the pecan mixture.
Bourbon Pecan Version
Add ½ teaspoon bourbon extract or 1 teaspoon bourbon to the filling for a grown-up holiday twist.
Serving Suggestions
Serve with:
- Fresh coffee
- Hot tea
- Vanilla latte
- Cinnamon cappuccino
- Vanilla ice cream
- Whipped cream
- Fresh berries
Storage
Refrigerator
Store in an airtight container for up to 4 days
Freezer
Freeze baked crescents for up to 2 months.
Warm in a 325°F oven for 8–10 minutes before serving.
Pecan Pie Crescent Rolls
Ingredients
Equipment
Method
- Preheat oven to 375°F.
- Mix pecans, brown sugar, corn syrup, butter, vanilla, and cinnamon.
- Separate crescent dough into triangles.
- Spoon filling onto the wide end of each triangle.
- Roll into crescents and place seam-side down.
- Brush with butter and sprinkle with coarse sugar.
- Bake 10–13 minutes until golden brown.
- Cool slightly and serve warm.
Notes
A vanilla glaze makes these taste even more like bakery pastries.
Best enjoyed warm while the filling is soft and caramelized.