Pecan Pie Crescent Rolls Easy

There are few desserts that come together as quickly and pleasingly as these Pecan Pie Crescent Rolls. Perfect for when you want all the cozy flavors of a classic pecan pie but without rolling pie dough or waiting hours for your dessert to set, these treats have saved many rushed holidays and last-minute cravings in my kitchen. The simplicity of ready-made crescent dough wrapped around a gooey pecan filling creates irresistibly warm, nutty rolls that everyone in my family loves.

I made these the first time after Thanksgiving when I had extra pecans to use up. Now my kids demand them with hot chocolate on the first chilly day each fall.

Ingredients

• Crescent roll dough: gives that soft and flaky pastry base look for a dough that feels puffy and contains no cracks
• Chopped pecans: bring that nutty crunch it is best to use fresh pecans or taste them before adding to ensure they are not bitter
• Granulated sugar: adds just the right sweetness opt for pure cane sugar if possible for stronger flavor
• Light corn syrup: creates a gooey center check labels and choose one that is clear and light in color for the best results
• Unsalted butter: adds richness and keeps the filling soft always melt the butter fully to mix it in evenly
• Pure vanilla extract: layers in warmth and aroma real vanilla makes all the difference so avoid artificial extracts
• One large egg: binds the filling and helps the rolls brown nicely cage-free or free-range eggs give a slightly brighter color

Instructions

Prepare the Pan:

Line a rimmed baking sheet with parchment paper ensuring the edges are covered to catch any syrup that might bubble over

Mix the Filling:

In a large bowl whisk together the sugar corn syrup fully melted butter vanilla extract and egg blend until the mixture is completely smooth

Reserve the Glaze:

Spoon out two tablespoons of this mixture into a small bowl to use for glazing later set aside

Add the Pecans:

Fold the chopped pecans into the main bowl of filling stir well so each piece is glossy and coated

Shape the Roll Dough:

Open the can of crescent dough and gently separate each triangle widthwise lay them flat on the lined tray trying not to tear the dough

Fill and Roll:

On the wide end of each dough triangle scoop two or three tablespoons of the pecan filling press it down lightly then roll it up toward the narrow tip tucking the filling inside as you roll

First Bake:

Place the filled rolls in the oven and bake at three hundred fifty degrees Fahrenheit for eight minutes check that the dough looks slightly dry but not yet fully browned

Glaze and Finish:

Carefully remove the sheet from the oven brush the tops and sides of each roll with the reserved sugar syrup then return to the oven for about five minutes watch for light golden color on top

Top and Serve:

Remove from the oven and while still warm sprinkle more chopped pecans on top for extra crunch serve the rolls slightly warm for the best gooey texture

Pecans are the hero in this recipe and I always buy extra for topping because my youngest loves the crunch. These crescent rolls have become a family tradition at our first winter movie night each year with everyone grabbing extras before the credits roll.

Storage and Leftover Tips

Keep leftover rolls in an airtight container at room temperature for up to two days. For longer storage refrigerate them and simply rewarm in a low oven. They freeze well if wrapped tightly and thawed before reheating for breakfast or dessert.

Easy Ingredient Swaps

If you do not have corn syrup try using maple syrup for a deeper fall flavor. Walnuts make a fine substitute for pecans in a pinch. You can swap the crescent dough for puff pastry to add an extra flaky texture.

Perfect Ways to Serve This

These rolls get eaten fastest at brunches with coffee or served warm with vanilla ice cream for dessert. I sometimes offer a drizzle of caramel sauce at parties which everyone loves. They also make a great addition to gift boxes for neighbors.

The Story Behind This Recipe

This recipe started as a kitchen experiment on a chilly evening when we did not want to tackle a full pie. My grandmother used to make pecan pie every Sunday and these rolls remind me of that same glowing kitchen and sweet warm air. Each batch brings back bits of those happy days.

Adapting for Every Season

Use maple syrup and a pinch of cinnamon for an autumn twist. In spring add crushed dried lavender to the filling for a subtle floral note. Top with chocolate chips for a decadent holiday treat in December.

Each warm, gooey bite is a little reminder of festive days and simple joys. Whip up a batch and see these Pecan Pie Crescent Rolls become your new cozy-weather favorite.

Recipe Q&A

→ Can I use homemade dough instead of canned crescents?

Yes, homemade dough works well. Just roll and cut it into triangles for similar results.

→ How do I prevent the filling from leaking?

Seal the crescent edges carefully and avoid overfilling each triangle with the pecan mixture.

→ What can I substitute for corn syrup?

Maple syrup or honey can substitute, but the texture will be slightly different.

→ Do I need to toast the pecans first?

Toasting is optional but enhances flavor. Use raw or toasted chopped pecans as desired.

→ Can these be made ahead of time?

Yes, you can bake them in advance and store in an airtight container for up to two days.