Pecan Pie Crescent Rolls
Refrigerated crescent dough wraps around a chopped pecan and brown sugar filling. One 8-count can makes eight rolls, with about 30 minutes needed for preparation, baking, and a short cooling rest.
Chop the pecans finely so the filling is easy to tuck inside the dough. Mix them with the sugar, syrup, melted butter, vanilla, and salt, then divide the mixture among the eight triangles.
Keep the filling near the wide end and leave the edges clear as you roll. Pinching the ends helps contain it, though a little syrup may escape. Parchment makes those sticky spots easier to clean up.
Check that the dough is baked through, not just browned on top, and let the rolls cool before taking a bite. The filling stays hot. The photos show optional extra chopped pecans and a drizzle on top; those are additions to the filling amounts below.
Questions You May Have About This Recipe
Can I use store-bought crescent dough?
Yes. Use an 8-ounce can containing eight refrigerated crescent triangles. Puff pastry and larger crescent dough products need different handling and baking times.
Can I make these ahead of time?
Mix the filling up to a day ahead and refrigerate it covered. Let it soften just enough to portion. Keep the dough chilled until you are ready to assemble and bake.
Can I use walnuts instead of pecans?
Yes, walnuts will work fine, though the flavor will be slightly different.
Do I need to toast the pecans first?
Toasting is optional. For a more toasted flavor, toast the chopped nuts separately and cool them before mixing. Nuts enclosed in the moist filling will not toast the same way.
Can I add chocolate?
A few mini chocolate chips can go inside each roll. Keep the total filling modest so you can still seal the ends.
What You Need to Make Pecan Pie Crescent Rolls
1 can (8 ounces, 8 count) refrigerated crescent roll dough
½ cup finely chopped pecans
¼ cup brown sugar, packed
2 tablespoons corn syrup
1 tablespoon butter, melted
1 teaspoon vanilla extract
Pinch of salt
Optional: ¼ teaspoon cinnamon
As an Amazon Associate I earn from qualifying purchases. Line the baking sheet with Reynolds Kitchens unbleached parchment paper (paid link) to catch escaping filling. Keep it clear of heating elements, stay within its 425°F limit, and do not use it under a broiler.
How to Make Pecan Pie Crescent Rolls
Preheat oven to 375°F and line a baking sheet with parchment paper.
In a small bowl, mix pecans, brown sugar, corn syrup, melted butter, vanilla, salt, and cinnamon if using.
Unroll the crescent dough and separate it into triangles.
Divide the filling evenly among the eight triangles, placing about 1 tablespoon on each wide end and leaving the edges clear.
Roll from the wide end toward the tip, enclosing the filling and pinching the ends to limit leakage.
Place the rolls on the baking sheet and bake for about 10 to 15 minutes, until golden brown and the dough is cooked through.
Let cool for five minutes before serving; the filling will be hot.
Tips
Don’t overfill the dough or the filling will leak out during baking.
An optional light drizzle of caramel sauce adds sweetness after baking. It is not included in the ingredient amounts, and the rolls are already sweet without it.
If you want the pictured nut topping, add a small amount of extra finely chopped pecans. Watch them closely near the end of baking so they do not scorch.
Once completely cool, store the plain finished rolls airtight in a cool room for up to 2 days. Warm briefly in an oven or toaster oven, watching the sugar and nuts closely. Follow the storage directions for any added sauce.
Let the rolls rest at least 5 minutes before serving, and longer if the filling is still too hot. Keep any leaked hot syrup away from bare hands.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These were so easy to make and absolutely delicious. My family couldn’t stop eating them.” Carol J.
⭐️⭐️⭐️⭐️ “Made these for Thanksgiving breakfast. Everyone loved them and they disappeared fast.” Nancy P.
⭐️⭐️⭐️⭐️⭐️ “I added a drizzle of caramel on top and they came out perfect. Definitely making again.” Linda H.
⭐️⭐️⭐️⭐️ “Great quick dessert idea. I toasted the pecans first and the flavor was amazing.” Susan K.
⭐️⭐️⭐️⭐️⭐️ “Soft, sweet, and nutty. They taste like pecan pie without the work.” Patricia D.
Printable Recipe
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Pecan Pie Crescent Rolls
Eight refrigerated crescent rolls filled with chopped pecans, brown sugar, corn syrup, and butter. Bake until the dough is cooked through, then let the hot filling cool before serving.
Ingredients
- 1 can (8 ounces, 8 count) refrigerated crescent roll dough
- ½ cup finely chopped pecans
- ¼ cup brown sugar, packed
- 2 tablespoons corn syrup
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: ¼ teaspoon cinnamon
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a small bowl, mix pecans, brown sugar, corn syrup, melted butter, vanilla, salt, and cinnamon if using.
- Unroll the crescent dough and separate it into triangles.
- Divide the filling evenly among the eight triangles, placing about 1 tablespoon on each wide end and leaving the edges clear.
- Roll from the wide end toward the tip, enclosing the filling and pinching the ends to limit leakage.
- Place the rolls on the baking sheet and bake for about 10 to 15 minutes, until golden brown and the dough is cooked through.
- Let cool for five minutes before serving; the filling will be hot.
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