Pecan Pie Crescent Rolls Recipe

Introduction

Pecan Pie Crescent Rolls combine the rich, gooey sweetness of traditional pecan pie with flaky, buttery crescent rolls. This easy dessert offers individual servings perfect for holidays or anytime you crave a nutty, indulgent treat.

Ingredients

• 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

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper and set aside.
2. Step 2: In a large bowl, combine sugar, corn syrup, melted butter, vanilla extract, and egg. Reserve 2 tablespoons of this mixture for later use.
3. Step 3: Stir the chopped pecans into the remaining sugar mixture until evenly coated.
4. Step 4: Unroll the crescent dough and separate into individual triangles on the prepared baking sheet. Spoon 2 to 3 tablespoons of the pecan filling onto the widest end of each triangle. Roll up towards the narrow end and place seam side down.
5. Step 5: Bake rolls in the preheated oven for 8 minutes until they begin to set.
6. Step 6: Remove rolls from oven and brush each with the reserved 2 tablespoons of sugar mixture. Return to oven and bake for an additional 5 minutes or until lightly golden brown.
7. Step 7: Remove from oven and, if desired, sprinkle additional chopped pecans on top before serving.

Tips & Variations

• Toast pecans lightly before mixing to boost flavor and crunch.
• Use maple syrup instead of corn syrup for a richer, slightly different taste.
• Try walnuts or almonds as a nut variation.
• Use vegan butter and a flax egg substitute to make this recipe dairy- and egg-free.
• Always brush the reserved filling on the rolls for a shiny, sweet glaze.

Storage

Store leftover rolls in an airtight container at room temperature for up to two days. Avoid refrigeration to keep the crust flaky. For longer storage, freeze tightly wrapped in plastic wrap and foil. Reheat in a 350°F oven until warm to refresh the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I prevent crescent rolls from becoming soggy?

Use the correct amounts of sugar and corn syrup so the filling isn’t too wet. Bake on parchment paper and roll the dough tightly around the filling to keep moisture sealed but the dough soft.

Can I use different nuts instead of pecans?

Yes, walnuts or almonds are great alternatives and provide similar crunch and flavor.

Pecan Pie Crescent Rolls Recipe

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★★★★★

5 from 118 reviews

• Author: Andria
• Total Time: 23 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Pecan Pie Crescent Rolls combine the rich, gooey flavors of classic pecan pie with soft, flaky crescent roll dough for an indulgent, easy-to-make dessert. Sweet corn syrup, sugar, butter, vanilla, and chopped pecans create a sticky, nutty filling encased in buttery dough, baked to golden perfection and glazed for a shiny, sweet finish. Perfect for holiday treats or anytime cravings.

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Ingredients

Scale 1x2x3x

Dough

• 1 can Pillsbury Crescent Rolls

Filling

• 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

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Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper to prevent sticking and make cleanup easy. Set aside.
2. Mix Pecan Pie Filling: In a large bowl, combine granulated sugar, light corn syrup, melted unsalted butter, pure vanilla extract, and one large egg. Reserve 2 tablespoons of this mixture for glazing later.
3. Incorporate Pecans: Stir the chopped pecans into the remaining sugar mixture until they are evenly coated with the filling.
4. Prepare Crescent Rolls: Unroll the Pillsbury Crescent Rolls dough and separate into individual triangles on the prepared baking sheet.
5. Assemble Rolls: Spoon 2 to 3 tablespoons of the pecan filling onto the widest end of each dough triangle. Roll each triangle starting from the wide end toward the narrow end, encasing the filling. Place rolls seam side down on the baking sheet.
6. Initial Bake: Bake the rolls in the preheated oven for 8 minutes until they begin to set and lightly brown.
7. Glaze and Finish Baking: Remove the rolls from the oven and brush the tops with the reserved 2 tablespoons of pecan filling mixture to create a glossy glaze. Return to oven and bake for an additional 5 minutes or until the rolls are golden brown and shiny.
8. Optional Garnish and Serve: Remove from the oven and, if desired, sprinkle additional chopped pecans on top before serving warm.

Notes

• For extra flavor and crunch, toast pecans lightly before mixing into filling.
• Use fresh refrigerated crescent roll dough for best flaky texture; avoid frozen dough.
• These rolls are best served warm fresh from the oven but can be frozen and reheated.
• To prevent sogginess, measure syrup and sugar carefully and roll dough tightly.
• Maple syrup can be used as a substitute for corn syrup for a richer flavor.
• To make vegan, substitute vegan butter and use a flax egg in place of the large egg.
• Walnuts or almonds can substitute for pecans for variation.
• Store leftovers at room temperature in an airtight container for up to 2 days or freeze tightly wrapped for longer storage.

• Prep Time: 10 minutes
• Cook Time: 13 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Keywords: pecan pie, crescent rolls, dessert, pecans, holiday treat, easy dessert, baked rolls, sweet rolls, nutty dessert