Pecan Pie Crescent Rolls

There is something joyful about the sweet aroma of these pecan pie crescent rolls baking in the oven. This recipe brings together gooey pecan pie flavors and flaky pastry in a treat that takes less than half an hour to make. It became a weekend morning tradition in my house after I made them on a whim for a neighbor’s brunch and everyone raved for days.

The magic for me was how quickly these disappeared off the serving platter. Even my most selective eater reached right in for seconds. The buttery richness and toasty nuts make them impossible to resist.

Ingredients

• Crescent roll dough: Found in the refrigerated section, offers flaky layers and a light bite
• Pecan halves: Provide crunch and deep nutty sweetness, try to pick fresh pecans with a glossy appearance
• Brown sugar: Brings caramel-like sweetness, look for the darkest you can find for a richer taste
• Ground cinnamon: Adds cozy spice, choose true cinnamon for extra warmth
• Unsalted butter: Melted for a tender crumb and buttery flavor, opt for high quality for best results
• Light corn syrup: Gives gooey stickiness and shine, sometimes sold near baking ingredients
• Vanilla extract: Amplifies aroma and brings the filling together, pure or imitation both work
• Pinch of salt: Brightens everything and keeps the rolls from tasting flat

Instructions

Prepare the Baking Sheet:

Preheat the oven to 375 degrees Fahrenheit and line your baking sheet with parchment paper to prevent sticking and for easy cleanup

Shape the Dough:

Unroll the crescent dough gently on a clean surface then separate along the perforated lines into triangles

Mix the Filling:

Combine brown sugar, ground cinnamon, and a pinch of salt in a small bowl making sure the mixture is evenly blended

Brush with Butter:

Using a pastry brush, coat each dough triangle with melted butter reserving some butter for the tops

Add the Cinnamon Mixture:

Sprinkle a good layer of your brown sugar and cinnamon mixture over every buttered triangle so each bite is seasoned

Place the Pecans:

Arrange a few pecan halves at the wide base of each triangle, pressing them in slightly

Roll Up:

Start at the wide base and roll up the dough triangles snugly, tucking any stray pecans inside and ending with the tip underneath to help hold the shape

Arrange and Top:

Set the filled rolls onto the prepared baking sheet, leaving room between each for expansion

Mix the Syrup Glaze:

Stir corn syrup and vanilla extract together in a bowl until smooth

Finish the Rolls:

Brush the tops of the rolls generously with your remaining melted butter and drizzle the vanilla corn syrup mixture across each one

Bake:

Place in the oven and bake for ten to twelve minutes until the rolls are puffed and deeply golden brown

Cool and Serve:

Let the rolls rest for five minutes before serving to keep the syrup from burning your tongue and to let the filling set slightly

The pecans are my absolute favorite part of these rolls. When they toast up in the oven and mingle with the vanilla syrup the kitchen smells just like the holidays. My youngest still remembers the first time we made these together and loves to help sprinkle the sugar on top.

Storage Tips

Keep leftovers in an airtight container at room temperature for up to two days. If you need them to last longer, pop them in the fridge. Reheat briefly in the oven or even your toaster oven to regain the flaky texture. These rolls do not freeze as well as some pastries but you can still wrap them tightly in plastic and freeze for two weeks if needed.

Ingredient Substitutions

If you cannot find pecans, walnuts also work well though the flavor will be a touch earthier. You can swap light corn syrup for maple syrup as long as you do not mind a slightly different stickiness and flavor profile. If dairy is a concern, use your favorite vegan butter or margarine.

Serving Suggestions

There is no wrong way to serve these. A warm roll with coffee makes for a decadent breakfast. Dress them up for dessert with a scoop of vanilla ice cream or a puff of whipped cream. Kids love dunking them in a glass of milk.

Cultural and Historical Context

Pecan pie is a true Southern classic and adapting those familiar flavors into crescent rolls makes this treat more approachable for everyday baking. Crescent dough itself dates back to mid twentieth century American kitchens when convenience foods grew in popularity and home cooks began emphasizing fast impressive bakes.

Seasonal Adaptations

Serve these warm with apple cider in fall. Top with a dusting of powdered sugar at winter holidays. Brighten with a spoonful of lemon or orange zest in the filling for spring.

Success Stories

Friends have begged for the recipe after a single bite. I have brought trays of these to school bake sales and rarely have any left to take home. They also freeze surprisingly well for quick treats on busy mornings.

Freezer Meal Conversion

To make ahead, roll the filled dough and freeze unbaked rolls on a tray. Transfer to a freezer bag then bake from frozen when ready, adding a few extra minutes of baking time.

Once you try these pecan pie crescent rolls, they will become a must-make for holidays and cozy weekends alike. Enjoy them warm from the oven for the best taste and texture.

Recipe FAQs

→ Can I use homemade dough instead of canned crescent rolls?

Yes, you can substitute homemade crescent or puff pastry for the canned dough, though baking times may vary slightly.

→ Do I need to toast the pecans before rolling?

Toasting pecans will enhance their flavor and add extra crunch, but it's optional if you prefer a softer bite.

→ Can walnuts replace pecans?

Walnuts are a great alternative and can be used in the same quantity for a slightly different nutty flavor.

→ What's the best way to serve these crescent rolls?

Serve warm, either plain or with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

→ How should leftovers be stored?

Store cooled crescent rolls in an airtight container at room temperature for up to two days or refrigerate for longer freshness.