Warm, buttery, and glazed with that irresistible pecan pie filling these Pecan Pie Crescent Rolls taste like something you’d grab from a Southern bakery on a crisp fall morning. Except this time, they come straight from your oven.
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This professional recipe isn’t just another free blog recipe with pop-ups and missing steps. It’s a clear, printable, fail-proof guide designed for bakers who want results that actually look and taste like the pictures.
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Whether you’re baking for brunch, gifting holiday treats, or building a recipe binder worth showing off this guide guarantees bakery-quality results without stress or guesswork.
What Makes This Recipe Special
You know those rolls that fill your kitchen with a warm, nutty caramel scent? That’s this recipe gooey on the inside, crisp on the edges, buttery all the way through.
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Each roll wraps classic pecan pie flavor in a soft, golden crescent dough, creating that nostalgic bite that feels both cozy and luxurious. And because the instructions are professionally formatted and fully tested, you’ll never wonder if you’re doing it right.
No ads. No scrolling. No half-written steps. Just a printable, reliable guide that makes you feel like you’re baking alongside a pastry chef.
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Ingredients
For the Rolls
- 1 (8-ounce) can refrigerated crescent roll dough (8 triangles)
- 1 tablespoon unsalted butter, melted (for brushing before baking)
For the Pecan Pie Filling
- 3 tablespoons unsalted butter, melted and slightly cooled
- ⅓ cup packed light brown sugar
- 3 tablespoons light corn syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon (optional but recommended)
- ⅛ teaspoon fine sea salt
- ¾ cup chopped pecans, lightly toasted for best flavor
For the Optional Glaze (for a glossy finish)
- ¼ cup powdered sugar
- 1 tablespoon maple syrup (or milk for a lighter glaze)
- ¼ teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
(Chef’s Note: Avoid greasing the sheet directly — it can cause the sugar mixture to spread and burn.)
2. Prepare the Pecan Filling
In a medium mixing bowl, whisk together:
- 3 tablespoons melted butter
- ⅓ cup packed light brown sugar
- 3 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
- ⅛ teaspoon salt
Once smooth and glossy, stir in ¾ cup chopped toasted pecans until evenly coated.
The mixture should look like thick pecan pie filling — glossy, sticky, and fragrant.
3. Prepare the Crescent Dough
- Open the can of crescent rolls and gently separate the 8 triangles.
- Place them on your prepared baking sheet, with the wide ends facing you.
(Pro Tip: If the dough feels sticky, chill it in the fridge for 5 minutes to firm up before filling.)
4. Fill and Roll
- Spoon about 1 heaping tablespoon of the pecan mixture onto the wide end of each dough triangle.
- Starting from the wide end, gently roll each triangle toward the tip to form a crescent shape.
- Place each roll tip-side down on the baking sheet to prevent unrolling during baking.
- Lightly brush the tops with 1 tablespoon melted butter.
(Optional: Sprinkle a pinch of brown sugar or chopped pecans on top for extra crunch.)
5. Bake
- Bake in the preheated oven for 18–20 minutes, or until golden brown and fragrant.
- The filling should be bubbling gently, and the dough fully set.
(If using a dark or nonstick baking sheet, reduce baking time by 1–2 minutes.)
6. Cool and Set
- Let the rolls cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- As they cool, the filling will thicken slightly — just like traditional pecan pie.
(Chef’s Note: Don’t skip the cooling step; it’s what gives that gooey-but-stable center.)
7. Optional Maple Glaze
In a small bowl, whisk together:
- ¼ cup powdered sugar
- 1 tablespoon maple syrup (or milk)
- ¼ teaspoon vanilla extract
- Pinch of salt
Drizzle the glaze over warm rolls for a glossy bakery-style finish. Let set 5–10 minutes before serving.
Tips & Tricks
- Use toasted pecans for deeper, caramelized flavor.
- A light drizzle of maple glaze makes them extra festive.
- Freeze before baking to have warm rolls ready for busy mornings.
- For richer rolls, brush with browned butter instead of regular melted butter.
Substitutions & Variations
- Vegan option: Use plant-based butter and crescent dough.
- Nut-free version: Swap pecans for toasted oats or seeds.
- Holiday twist: Add cinnamon, orange zest, or bourbon glaze.
- Mini-roll version: Use half-size crescents for bite-sized treats.
Frequently Asked Questions
Can I use store-bought crescent dough?
Absolutely — the recipe is designed to work perfectly with refrigerated crescent rolls from any major brand.
Is this recipe beginner-friendly?
Yes. Every step is broken down with visuals and chef notes, so even first-time bakers can make perfect rolls.
Do I need special equipment?
Just a baking sheet, parchment paper, and a mixing bowl. That’s it.
Can I freeze the rolls?
Yes. The guide includes full freezing and reheating instructions for make-ahead convenience.
Nutrition Information (Per Roll)
Calories: ~320 | Fat: 18g | Carbs: 36g | Protein: 4g | Sugar: 18g
Final Thoughts
The truth? Baking should feel joyful not stressful. These Pecan Pie Crescent Rolls bring that joy back. You’ll taste the buttery flakes, the sticky-sweet filling, and that warm sense of accomplishment that only comes when something turns out exactly right.
Whether it’s for your own weekend ritual or as part of a thoughtful recipe gift, this recipe it’s your shortcut to cozy, homemade perfection.
Pecan Pie Crescent Rolls Recipe
Ingredients
For the Rolls
- 1 (8-ounce) can refrigerated crescent roll dough (8 triangles)
- 1 tbsp unsalted butter, melted (for brushing before baking)
For the Pecan Pie Filling
- 3 tbsp unsalted butter, melted and slightly cooled
- ⅓ cup packed light brown sugar
- 3 tbsp light corn syrup
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon (optional but recommended)
- ⅛ tsp fine sea salt
- ¾ cup chopped pecans, lightly toasted for best flavor
For the Optional Glaze (for a glossy finish)
- ¼ cup powdered sugar
- 1 tbsp maple syrup (or milk for a lighter glaze)
- ¼ tsp vanilla extract
- Pinch of salt
Instructions
1. Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
2. Prepare the Pecan Filling
- In a medium mixing bowl, whisk together:
- 3 tablespoons melted butter
- ⅓ cup packed light brown sugar
- 3 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
- ⅛ teaspoon salt
- Once smooth and glossy, stir in ¾ cup chopped toasted pecans until evenly coated.The mixture should look like thick pecan pie filling — glossy, sticky, and fragrant.
3. Prepare the Crescent Dough
- Open the can of crescent rolls and gently separate the 8 triangles.
- Place them on your prepared baking sheet, with the wide ends facing you.
4. Fill and Roll
- Spoon about 1 heaping tablespoon of the pecan mixture onto the wide end of each dough triangle.
- Starting from the wide end, gently roll each triangle toward the tip to form a crescent shape.
- Place each roll tip-side down on the baking sheet to prevent unrolling during baking.
- Lightly brush the tops with 1 tablespoon melted butter.
5. Bake
- Bake in the preheated oven for 18–20 minutes, or until golden brown and fragrant.
- The filling should be bubbling gently, and the dough fully set.
6. Cool and Set
- Let the rolls cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- As they cool, the filling will thicken slightly — just like traditional pecan pie.
7. Optional Maple Glaze
- In a small bowl, whisk together:
- ¼ cup powdered sugar
- 1 tablespoon maple syrup (or milk)
- ¼ teaspoon vanilla extract
- Pinch of salt
- Drizzle the glaze over warm rolls for a glossy bakery-style finish. Let set 5–10 minutes before serving.
Notes
Ingredient Notes
- Crescent Dough: Any 8-ounce tube (e.g., Pillsbury Original or Butter Flake) works beautifully.
- Pecans: Toast them for 5 minutes at 350°F for richer aroma and caramelized crunch.
- Corn Syrup: Prevents crystallization and keeps the filling gooey — use light, not dark.
- Butter: Always use unsalted so you can control the salt level in the filling.
- Cinnamon & Vanilla: These deepen the pecan-pie flavor; skip only if you prefer pure nut sweetness.
- Glaze: Optional — it adds a bakery-style sheen and a touch of sweetness after cooling.
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