These Pecan Pie Crescent Rolls are sweet, buttery, and filled with cozy pecan pie flavor all wrapped up in flaky crescent dough. They taste like a shortcut version of pecan pie, but come together fast with just a few ingredients. Perfect when you need a last-minute dessert that still feels special.
Ingredients
- 1 can refrigerated crescent roll dough
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2 tbsp melted butter
- 2 tbsp maple syrup or honey
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- Optional: powdered sugar or caramel sauce for finishing
Steps
- Preheat the oven. Heat to 375°F and line a baking sheet with parchment paper.
- Mix the filling. In a small bowl, stir together pecans, brown sugar, melted butter, maple syrup, vanilla, and cinnamon. Don’t worry if it looks glossy that’s exactly right.
- Prepare the dough. Unroll the crescent dough and separate into triangles.
- Fill and roll. Spoon a small amount of pecan filling onto the wide end of each triangle, then roll up gently toward the tip.
- Bake. Place on the baking sheet and bake for 10–12 minutes, until golden brown and puffed.
- Cool slightly. Let them rest for a few minutes so the filling sets just enough.
- Finish. Dust with powdered sugar or drizzle with caramel if you like a little extra sweetness.
Chef’s Tips
- Don’t overfill: A small spoonful keeps the rolls from leaking while baking.
- Chop pecans finely: This helps the filling stay tucked inside the dough.
- Serve warm: That gooey pecan center is best fresh from the oven.
Variations
- Chocolate pecan crescents: Add a few mini chocolate chips to the filling.
- Bourbon pecan: Stir in 1/2 tsp bourbon for a grown-up twist.
- Cream cheese version: Spread a thin layer of cream cheese on the dough before adding the pecans.