Description
Pecan Pie Crescent Rolls combine classic pecan pie filling with buttery, flaky crescent dough for an easy, impressive dessert perfect for holidays or any special occasion. Ready in just 25 minutes!
Ingredients
1 can (8 oz) refrigerated crescent roll dough (8 rolls)
1 cup pecan halves, roughly chopped
⅓ cup light or dark corn syrup
¼ cup packed brown sugar
2 tablespoons butter, melted
1 teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon salt
1 large egg (for egg wash)
Powdered sugar for dusting (optional)
Vanilla ice cream for serving (optional)
Caramel sauce for drizzling (optional)
Instructions
1. Preheat oven to 375°F and line a large baking sheet with parchment paper or silicone baking mat.
2. Remove crescent dough from refrigerator and let sit at room temperature for 5 minutes.
3. Roughly chop pecans into pea-sized pieces and set aside.
4. In a medium bowl, beat one egg for egg wash and set aside.
5. In another medium bowl, whisk together melted butter, corn syrup, brown sugar, vanilla extract, cinnamon, and salt until smooth and brown sugar dissolves (about 1 minute).
6. Fold chopped pecans into the syrup mixture until all pieces are evenly coated.
7. Let filling sit for 2-3 minutes to thicken slightly while preparing dough.
8. Carefully unroll crescent dough and separate into 8 individual triangles along perforated lines.
9. Place each triangle on work surface with wide end closest to you.
10. Spoon 1½-2 tablespoons of pecan filling onto wide end of each triangle, leaving small border around edges.
11. Starting from wide end, gently roll dough toward pointed end, tucking in sides to seal filling.
12. Place rolled crescents on prepared baking sheet with point tucked underneath, spacing 2 inches apart.
13. Brush top and sides of each roll generously with beaten egg wash using pastry brush.
14. Bake for 12-15 minutes until deep golden brown and filling is bubbling.
15. Remove from oven and let cool on pan for 5 minutes before serving.
16. Optional: Dust with powdered sugar, serve with ice cream, or drizzle with caramel sauce.
Notes
Don’t overfill crescents to prevent filling leakage during baking.
Seal edges well by pressing dough together gently as you roll.
Let filling thicken for a few minutes before assembling to reduce leaking.
Store baked rolls in airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days, though dough loses some flakiness.
Unbaked assembled rolls can be refrigerated for up to 4 hours before baking.
Add 2-3 minutes to baking time if baking directly from refrigerator.
Freeze baked rolls for up to 2 months, reheat at 300°F for 10-12 minutes.
For bourbon variation, add 1 tablespoon to filling (adult version only).
Use fresh pecans for best flavor, store them in freezer for up to 6 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crescent roll
- Calories: 245
- Sugar: 18g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pecan pie crescent rolls, easy pecan pie, crescent roll dessert, holiday dessert, thanksgiving dessert, quick pecan rolls, pecan pie bites