Pecan Pie Crescent Rolls are a delightful twist on two classic treats rolled into one. You get the flaky, buttery crescent roll dough wrapped around a sweet, nutty pecan pie filling that’s gooey and satisfying. It’s the perfect little bite of pie that’s easy to make and even easier to enjoy.
I love making these when I want a quick dessert that still feels special. Sometimes I eat them warm right out of the oven, and the melted filling with toasted pecans makes every bite feel like a little celebration. Plus, they’re simple enough to whip up for a last-minute gathering or family snack time.
My favorite way to serve these is with a scoop of vanilla ice cream or a drizzle of caramel sauce on top. It’s fun to see everyone’s faces light up when they take their first bite—it’s like getting all the best parts of pecan pie without the fork and plate fuss. I think these rolls would be a great addition to any holiday spread or weekend treat.
Key Ingredients & Substitutions
Crescent Roll Dough: This dough is the base, giving you buttery, flaky rolls quickly. If you can’t find crescent dough, puff pastry can work too. Just watch your baking time, as puff pastry might bake a bit differently.
Pecans: Chopped pecans add crunch and that classic nutty flavor. If you have a nut allergy or want variety, try walnuts or almonds. For a nut-free version, use dried cranberries or chocolate chips to keep some texture.
Sugar & Corn Syrup: Brown sugar and corn syrup create that sticky, sweet filling typical of pecan pie. If you’re out of corn syrup, light maple syrup or honey can be good swaps, but the texture may be a little different. I like brown sugar for its mild molasses note.
How Do You Keep The Filling from Leaking Out of Crescent Rolls?
Rolling these crescent rolls tightly is key to holding the filling inside and avoiding leaks:
- Start with cold dough so it’s easier to handle.
- Use just 1 to 2 teaspoons of filling—too much can cause spilling.
- Place the filling near the wide end, then roll toward the narrow tip firmly but gently.
- Press the edges a bit to help seal the roll.
- Arrange them tip-side down on the baking sheet to help keep them sealed while baking.
Following these tips will help ensure your rolls stay full and neat, with plenty of gooey filling inside every bite.
Equipment You’ll Need
- Baking sheet with parchment paper or silicone mat – I recommend this to prevent sticking and make cleanup easy.
- Medium mixing bowl – For mixing the pecan filling; a sturdy bowl makes stirring easier.
- Measuring spoons and cups – To get the right amounts of sugar, vanilla, and liquids.
- Sharp knife or pizza cutter – To cut the crescent dough into triangles cleanly.
- Cooling rack – For cooling the baked rolls evenly and preventing sogginess.
Flavor Variations & Add-Ins
- Swap pecans for chopped walnuts or almonds for a different nutty flavor or for allergies.
- Add a drizzle of caramel or chocolate syrup on top before baking for extra sweetness.
- Sprinkle cinnamon or a pinch of cayenne into the filling for warm or spicy notes.
- Use mini chocolate chips mixed into the filling to turn these into a chocolate-nut treat.
Pecan Pie Crescent Rolls
Ingredients You’ll Need:
For The Crescent Rolls:
- 1 can (8 oz) refrigerated crescent roll dough
For The Pecan Pie Filling:
- 1 cup chopped pecans (plus extra halves for topping)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional Topping:
- Powdered sugar for dusting
Time You’ll Need
This recipe takes about 15 minutes to prepare and 12 to 15 minutes to bake. So, in under 30 minutes, you can have warm, tasty pecan pie rolls ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
2. Make the Pecan Filling:
In a medium bowl, mix chopped pecans, brown sugar, granulated sugar, melted butter, light corn syrup, vanilla extract, and salt. Stir it well until everything combines and the sugar begins to dissolve a bit.
3. Prepare Crescent Rolls:
Unroll the crescent roll dough and separate it into triangles along the perforations. Place about 1 to 2 teaspoons of your pecan filling near the wide end of each triangle.
4. Roll and Top:
Roll each triangle tightly, starting from the wide end toward the narrow point, making sure the filling is sealed inside. Arrange the rolls on your baking sheet. Press a pecan half gently on top of each roll for a crunchy, pretty finish.
5. Bake and Serve:
Bake for 12 to 15 minutes until the rolls turn golden brown and the filling bubbles slightly. Let them cool a bit on the baking sheet. If you like, dust with powdered sugar before serving. They’re best warm for that gooey, nutty goodness!
Can I Use Frozen Crescent Roll Dough for This Recipe?
Yes! Just make sure to thaw the dough in the refrigerator overnight or for a few hours until it’s fully thawed but still cool. This makes it easier to handle and roll without tearing.
How Should I Store Leftover Pecan Pie Crescent Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days. To reheat, warm them in the oven at 300°F for about 5-7 minutes to bring back flakiness and gooey filling.
Can I Make These Ahead of Time?
Absolutely! Assemble the crescent rolls, place them on the baking sheet, and refrigerate for up to 24 hours before baking. Just bake directly from the fridge, adding a couple extra minutes if needed.
What Can I Use Instead of Corn Syrup in the Filling?
You can substitute light corn syrup with honey or maple syrup, but the texture might be a little less sticky and the flavor slightly different. Both work well for a natural sweetness alternative.