Buttery crescents baked with a sweet, nutty pecan-pie filling—these bite-sized treats are everything I want in an easy, festive dessert. Whether it’s the holidays or I’m simply craving the warmth of pecan pie without the hassle, these rolls are my go-to shortcut to dessert bliss.
Why You’ll Love This Recipe
I love how these pecan pie crescent rolls deliver all the flavors of traditional pecan pie in a fraction of the time. There’s no need to fuss with homemade crust or long baking times. I just mix the filling, roll it up, bake, and enjoy! They’re perfect for holiday gatherings, potlucks, or an indulgent snack with a hot cup of coffee. I also enjoy how customizable they are—easy to tweak with my own add-ins or toppings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 can (8-count) refrigerated crescent roll dough
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⅓ cup chopped pecans
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¼ cup packed brown sugar
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2 tablespoons corn syrup
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1 tablespoon melted butter
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½ teaspoon vanilla extract
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Pinch of salt
Directions
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I preheat the oven to 375 °F (190 °C) and line a baking sheet with parchment paper.
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In a mixing bowl, I combine the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt. I stir until everything is evenly mixed.
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I unroll the crescent dough and separate it into triangles. If needed, I pinch the seams to seal.
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I place about 1–2 teaspoons of the pecan filling near the wide end of each triangle.
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Then I roll up each triangle toward the pointed end and place them on the prepared baking sheet, point side down.
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I bake for 12–15 minutes until the crescents are golden brown and the filling is bubbling.
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I let them cool on the baking sheet for a few minutes before transferring them to a rack to cool slightly before serving.
Servings and timing
This recipe makes 8 pecan pie crescent rolls. Prep takes about 10 minutes, and bake time is 12–15 minutes. In total, I can have them ready in about 25 minutes.
Variations
When I want to change things up, I press pieces of the dough into a mini muffin tin to make little pecan pie bites—bake those for around 15–18 minutes. Sometimes I sprinkle coarse sugar on top before baking to add an extra crunch. For a richer flavor, I’ve also added a touch of cinnamon or a splash of bourbon to the filling. And for dessert lovers like me, these taste amazing served warm with a scoop of vanilla ice cream.
Storage/Reheating
I store any leftovers in an airtight container at room temperature for up to 2 days. If I need to keep them longer, I refrigerate them for up to 4 days. To reheat, I pop them in the oven at 300°F for about 5 minutes, or in the microwave for 10–15 seconds—just until warm. I avoid overheating so the filling doesn’t bubble out.
FAQs
How do I keep the filling from leaking out?
I make sure not to overfill each crescent and roll them tightly. Placing them point side down on the baking sheet helps seal them as they bake.
Can I make these ahead of time?
Yes, I often prep them the night before and refrigerate unbaked rolls. When ready to bake, I just pop them into the oven—no extra steps needed.
Can I use homemade crescent dough?
Definitely. If I have the time and love baking from scratch, homemade crescent dough works beautifully and adds a more personal touch.
Are there any nut-free alternatives?
If I need a nut-free version, I swap the pecans for chopped sunflower seeds or simply make a brown sugar-cinnamon filling instead.
Can I freeze them?
Yes, I freeze the baked crescents once they’ve cooled completely. When I’m ready to eat them, I thaw and reheat in the oven to crisp them back up.
Conclusion
Pecan pie crescent rolls give me all the cozy, sweet comfort of pecan pie in a quick and satisfying format. They’re incredibly simple to make, always a crowd-pleaser, and flexible enough to fit any occasion—from holiday dessert trays to lazy weekend treats. Once I made them, they instantly earned a permanent place in my recipe rotation.
