You know those days when you’re craving pecan pie but don’t want to fuss with a whole pie crust? That’s exactly how my obsession with pecan pie crescent rolls began. I was scrambling for a last-minute Thanksgiving dessert and threw together these buttery, gooey little bites on a whim. Now they’re my go-to holiday treat – all the caramel-kissed pecan goodness of traditional pie, but ready in under 30 minutes from pantry to plate!
Why You’ll Love Pecan Pie Crescent Rolls
Let me tell you why these little rolls of joy have become my secret weapon for holiday gatherings. First off, they’re ridiculously easy – like, “oops I forgot to make dessert” easy. But they taste like you spent hours in the kitchen. Here’s what makes them so special:
- 15-minute prep: Seriously, from fridge to oven before your oven even finishes preheating
- All the flavor: That classic pecan pie taste – buttery, caramel-like, with just the right crunch
- No pie anxiety: Forget wrestling with crusts – crescent rolls do all the work for you
- Perfect portion control: Guilt-free little bites (okay, maybe not guilt-free, but portion-controlled!)
- Crowd pleaser: I’ve never brought leftovers home from any party
The best part? That magical moment when you pull them out of the oven and see that caramel bubbling through the golden layers. Pure holiday magic in every bite!
Ingredients for Pecan Pie Crescent Rolls
Here’s the beautiful part – you probably have most of these ingredients in your pantry right now! I love how simple this is, but let me tell you why each component matters. These measurements make exactly 8 perfect little rolls – enough to share (or not, no judgment here).
- 1 can refrigerated crescent roll dough: The shortcut queen! I like the original flavor, but butter flake works great too
- 1/2 cup chopped pecans: Toast them first if you’re feeling fancy – it brings out such a rich flavor
- 1/4 cup brown sugar: Dark brown gives deeper flavor, but light works in a pinch
- 2 tbsp corn syrup: The secret sticky glue that makes everything hold together
- 1 tbsp melted butter: Because everything’s better with butter, right?
- 1/2 tsp cinnamon: Just enough to whisper “holidays” without overpowering
- Pinch of salt: Balances all that sweetness perfectly
- Optional vanilla glaze or whipped cream: For when you want to go from “yum” to “OMG”
See? Nothing crazy – just simple ingredients that transform into something magical when they hit the oven. Now let’s get rolling!
How to Make Pecan Pie Crescent Rolls
Okay, time for the fun part! These little beauties come together so fast you’ll barely believe it. I love how the entire kitchen smells like a cozy bakery when these are in the oven. Here’s exactly how I make them – with all my little tricks to ensure they turn out perfect every time.
Step 1: Prepare the Pecan Filling
First, grab a medium bowl and let’s make that glorious sticky filling. Toss in your chopped pecans, brown sugar, corn syrup, melted butter, cinnamon, and that tiny pinch of salt. Now here’s my secret – stir it just until everything is coated but still a bit crumbly. You want it to hold together when you pinch it, but not be soupy. If it looks too dry, add a teaspoon more corn syrup. Too wet? A sprinkle more pecans. Easy peasy!
Step 2: Assemble the Crescents
Unroll that crescent dough on a parchment-lined baking sheet (trust me, the parchment saves so much cleanup). Separate the triangles and spoon about 1 tablespoon of filling onto the wide end of each. Here’s the key – don’t overfill! That bubbling caramel needs somewhere to go as it bakes. Roll them up starting from the wide end, tucking the corners in as you go. I like to gently press the ends to seal them – this keeps all that pecan goodness from escaping during baking.
Step 3: Bake to Perfection
Pop them in a 375°F oven and set your timer for 10 minutes. At this point, start peeking – you’re looking for golden brown crescents with that caramel bubbling through the layers. Mine usually take about 12 minutes total. The smell will tell you when they’re ready – that irresistible buttery, nutty aroma means they’re done! Let them cool for just 5 minutes before serving (if you can wait that long). That brief rest helps the filling set so it doesn’t run everywhere when you bite in.
Tips for Perfect Pecan Pie Crescent Rolls
After making these dozens of times (okay, maybe hundreds – don’t judge my pecan addiction), I’ve picked up some foolproof tricks. First, always use parchment paper – that sticky caramel will glue itself to your pan otherwise. Let them cool just 5 minutes before serving – any longer and they lose that magical warm-gooey factor.
Here’s my golden rule: underfill slightly when you first start rolling. That bubbling caramel needs room to expand without bursting out the sides. And if you want extra crunch? Sprinkle a few extra chopped pecans on top before baking – they toast up beautifully!
Variations for Pecan Pie Crescent Rolls
Oh, the possibilities! While I adore the classic version, sometimes I like to shake things up. Here are my favorite twists:
- Chocolate lovers: Toss in some mini chocolate chips with the pecans – that chocolate-caramel combo is to die for
- Nut swap: Walnuts work beautifully if you’re out of pecans (my aunt actually prefers them this way)
- Spice it up: Add a pinch of nutmeg or cloves along with the cinnamon for extra warmth
- Boozy version: Swap half the corn syrup for bourbon or rum – adult-only batches for holiday parties!
- Gluten-free: Use GF crescent dough (I’ve found some great store-bought options that work perfectly)
The beauty of this recipe? It’s endlessly adaptable to whatever flavors you’re craving!
Serving Suggestions
Oh, let me tell you how I love to serve these warm little bundles of joy! A scoop of vanilla ice cream melting over the top is absolute heaven – the cold creaminess against the warm caramel is magic. For brunch, I’ll sometimes drizzle them with a simple powdered sugar glaze (just mix 1/2 cup powdered sugar with 1-2 tablespoons milk). And here’s my secret – they’re incredible with a tiny sprinkle of flaky sea salt right before serving. That salty-sweet combo? Chef’s kiss!
Storage & Reheating
Now, let’s be real – these pecan pie crescent rolls rarely last long enough to store! But if you somehow have leftovers (miracle!), here’s how to keep them tasting fresh. Pop them in an airtight container at room temperature for up to 2 days. When you’re ready for round two, a quick 5-minute warm-up in a 350°F oven brings back that just-baked magic. Microwaving works in a pinch, but the oven keeps that perfect crisp texture. Pro tip: If you’re making them ahead, assemble but don’t bake – they freeze beautifully for up to a month!
Nutritional Information
Now, I won’t lie – these pecan pie crescent rolls aren’t exactly health food (but who wants that during the holidays?). Each roll clocks in around 190 calories – basically a little taste of heaven! Remember, these numbers can change depending on your exact ingredients. I always say – life’s too short to count calories when pecan pie filling’s involved!
Frequently Asked Questions
I get asked about these pecan pie crescent rolls all the time – let me answer the most common questions so you can bake with confidence!
Can I freeze pecan pie crescent rolls?
Absolutely! They freeze beautifully either before or after baking. For unbaked rolls, assemble as usual, then freeze on the baking sheet before transferring to a freezer bag. When ready to bake, just add 2-3 extra minutes to the cooking time. Already baked? Let them cool completely, then freeze in layers separated by parchment paper.
What can I use instead of corn syrup?
No corn syrup? No problem! Honey or maple syrup work great – just know they’ll add their own flavor. For a closer match, try golden syrup or make a simple sugar syrup (equal parts sugar and water, simmered until slightly thickened). The texture won’t be identical, but still delicious!
Why did my filling leak out?
Ah, the classic rookie mistake – overfilling! I’ve been there. Use just 1 tablespoon of filling per roll, and make sure to seal the edges tightly. Also, that parchment paper I keep mentioning? It’s a lifesaver for any escaped caramel.
Can I make these ahead of time?
You bet! The unbaked rolls will keep in the fridge for up to 24 hours – just cover tightly with plastic wrap. The filling actually benefits from the extra time to meld flavors. For parties, I often assemble them in the morning and pop in the oven when guests arrive – instant fresh-baked magic!
15-Minute Pecan Pie Crescent Rolls That’ll Steal the Show
Easy holiday dessert rolls with classic pecan pie flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 rolls 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 can refrigerated crescent roll dough
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2 tbsp corn syrup (light or dark)
- 1 tbsp melted butter
- 1/2 tsp cinnamon
- Pinch of salt
- Optional: vanilla glaze or whipped cream for topping
Instructions
- Make the Gooey Pecan Filling: In a small bowl, mix pecans, brown sugar, corn syrup, melted butter, cinnamon, and salt.
- Prep the Crescent Rolls: Unroll the crescent dough and separate into triangles. Place them on a lined baking sheet.
- Fill and Roll: Spoon a small amount of pecan filling onto the wide end of each triangle. Gently roll up each piece starting from the wide end.
- Top and Bake: Spoon a bit more filling on top of each rolled crescent. Bake at 375°F (190°C) for 10–12 minutes until golden brown and bubbling.
- Cool Slightly and Serve: Let rolls cool for 5 minutes. Drizzle with glaze or serve as is.
Notes
- Best served warm.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 roll
- Calories: 190
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg