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Pecan Pie Crescent Rolls are my answer to those sudden sweet cravings when you want classic pecan pie flavors without the wait. These treats come together fast and taste like a mini slice of the holidays in every bite—no pie crust fuss, just easy, gooey, nutty goodness wrapped in buttery dough.
I whipped these up for a last-minute brunch and was floored by how fast they vanished—now my niece requests them for every sleepover.
What You'll Need
- Pillsbury Crescent Rolls: The prepped dough takes all the work out and bakes up golden and flaky every time. Look for cans without dents for best rise.
- Chopped pecans: They bring crunch and toastiness. Seek out halves for deeper flavor and chop just before mixing.
- Granulated sugar: Sweetens the filling and balances the richness. Fresh, un-clumpy sugar disappears smoothly when baked.
- Light corn syrup: Keeps things gooey just like pecan pie filling. Choose a clear syrup from a fresh bottle.
- Unsalted butter: Offers richness and depth. Melt fully but do not brown.
- Pure vanilla extract: Adds warmth and aromas. Real extract makes a difference here.
- Large egg: Binds the filling and gives it structure. Fresh eggs always work best for mouthfeel and shine.
How to Make It Happen
- Prep and Preheat:
- Set your oven to 350 degrees Fahrenheit and line your baking sheet with parchment paper for easy cleanup.
- Mix the Sweet Base:
- Whisk together the sugar corn syrup melted butter vanilla extract and large egg in a big bowl until glossy and silky. Keep aside two tablespoons for glazing after the first bake.
- Toss in the Pecans:
- Fold the chopped pecans into the larger portion of the sugary mixture. Coat every bit for even crunch and flavor down the roll.
- Shape the Dough:
- Separate the crescent dough along the perforations. Arrange triangles on the lined tray with the widest ends facing you.
- Stuff and Roll:
- Spoon two to three tablespoons of filling onto the wide edge of each triangle and tuck it in as you roll toward the tip. Work gently to keep the filling inside.
- First Bake:
- Slide the tray into the oven for eight minutes. The dough will start to puff and the filling will set up slightly around the pecans.
- Glaze and Finish:
- Brush the top of each crescent with the reserved filling then return the rolls to the oven for another five minutes. Look for light golden edges and bubbling pecan goodness.
- Finish and Serve:
- Take out the rolls and if you love an extra crunch top with more chopped pecans while they are still hot.
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I am always amazed by how buttery crescents pair so perfectly with the gooey pecan center. My husband swears the kitchen smells like a Southern bakery when these bake—holidays or not.
Keeping It Fresh
Store leftovers in an airtight container at room temperature for up to two days. They keep surprisingly well and reheat beautifully in the toaster oven for a few minutes. If you want to save for later wrap tightly and freeze—just warm in a low oven.
Smart Swaps and Substitutions
No pecans on hand Try walnuts or hazelnuts for a twist. Out of corn syrup maple syrup works in a pinch though it will change the flavor just slightly. Crescent dough is super forgiving so experiment with flavored varieties if you prefer.
Perfect Pairings
These rolls shine alongside a hot mug of coffee or a vanilla-laced latte. For dessert serve with scoops of cinnamon or butter pecan ice cream. I once brought them to a picnic and paired with apple cider—huge crowd pleaser.
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Bake a batch for breakfast or bring to your next gathering and watch how quickly everyone asks for the recipe.
Frequently Asked Questions
- → What type of crescent dough works best?
Store-bought refrigerated crescent dough, like Pillsbury, creates a flaky and tender texture perfect for this dish.
- → Can I use dark corn syrup instead of light?
Yes, dark corn syrup adds a deeper flavor, while light corn syrup keeps the filling milder and lighter.
- → Should pecans be toasted beforehand?
Toasting the pecans enhances their nutty taste, but it's optional since they'll bake inside the rolls.
- → How do I prevent the filling from spilling out?
Spoon filling near the wide end and roll tightly. Chilling the filled rolls before baking can also reduce leaks.
- → Can these be prepared in advance?
Yes, assemble and refrigerate unbaked rolls; bake fresh before serving for the best crispness and flavor.
- → Are substitutions possible for the nuts?
Walnuts or almonds can be used, but pecans offer the classic flavor profile. Adjust sweetness as needed.