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.