Easy Crescent Roll Recipes: Pecan Pie Crescent Rolls

Easy Crescent Roll Recipes are the secret shortcut to impressing a crowd without breaking a sweat — meet Pecan Pie Crescent Rolls, buttery, nutty pockets of holiday joy that bake up in under 30 minutes.

Easy Crescent Roll Recipes: Pecan Pie Crescent Rolls

What if you could enjoy all the gooey, nutty goodness of pecan pie in a portable, flaky package? That’s the whole idea behind these bites. Soft crescent dough wraps a sticky mix of brown sugar, corn syrup, butter, vanilla, egg, and chopped pecans. Bake until golden, brush with the reserved glaze, sprinkle extra nuts, and boom — mini desserts that scream cozy holidays and brunch-table victory.

Why you’ll fall for these (and fast)

• They use simple pantry staples and ready-made Crescent Roll Dough, so no messy laminating or rolling.
• You get the classic Pecan Pie Easy flavor in individually portioned Mini Pecan Pies — handheld and shareable.
• They take less than 30 minutes from start to finish, which means you can bring them to a party and still have time to comb your hair.
• The contrast between the Flaky Pastry and the sticky pecan filling? Chef’s kiss.

Bold tip: Toast the pecans lightly first to boost crunch and flavor. Trust me — take the extra two minutes.

Ingredients & what each one does

• Crescent rolls (refrigerated): The ready-made dough that gives you flaky layers without fuss. You can use sheeted Crescent Roll Dough or triangles — both work.
• Chopped pecans: The star of all Pecan Desserts; they bring crunch and nutty depth.
• Granulated sugar: Sweetness backbone for the filling.
• Light corn syrup: Gives that glossy, sticky texture that mimics traditional pecan pie. (Maple syrup swaps in a pinch for a deeper flavor.)
• Melted butter (unsalted): Adds richness and helps everything bind.
• Vanilla extract: Warms and rounds the whole filling flavor.
• Large egg: Binds the filling and helps it set slightly during baking.
• Optional: ground cinnamon if you want a nod to Cinnamon Crescent Rolls vibes.

Short descriptions help you understand what you’re doing: dough = flaky shell, pecans = crunch, syrup + sugar = gooey filling, butter + egg + vanilla = richness and stability.

Step-by-step: make them like a pro

1. Heat & prep. Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment.
2. Mix the filling. In a bowl combine sugar, corn syrup, melted butter, vanilla, and the egg. Reserve 2 tablespoons aside for glazing later. Fold in the chopped pecans until everything’s well coated.
3. Prep the dough. Unroll your refrigerated Crescent Roll Dough, separate into triangles. If you prefer a more rustic look, stretch each gently — but don’t tear.
4. Fill. Spoon 2–3 tablespoons of pecan mixture onto the wide end of each triangle. Don’t overfill — these expand while baking.
5. Roll. Tightly roll each triangle from the wide end to the point, tucking in the sides as you go. Place seam-side down on the baking sheet.
6. First bake. Bake about 8 minutes, until dough just starts to color.
7. Glaze & finish. Brush tops with reserved filling mixture then return to oven for 4–6 minutes until glossy and golden. Sprinkle extra pecans if you like.
8. Cool & serve. Let cool slightly before serving warm. They’re irresistible fresh from the oven.

Pro tip: Work quickly with the dough — keep it cold until you’re ready to fill so it puffs nicely in the oven.

The story behind this cozy treat

This recipe grew out of the love for Pecan Pie Easy traditions and the convenience of Crescent Roll Recipes. Instead of making a whole pie, busy bakers started wrapping pecan filling in ready dough for holiday parties, potlucks, and last-minute brunches. The hand-held format matched the Southern love for portable comfort food — imagine pecan pie meets crescent roll: indulgent, rustic, and a little bit rebellious.

Pro tips for the absolute best outcome

• Toast pecans for 5–7 minutes at 350°F to improve flavor and crunch.
• Don’t overfill the triangles — less is more. Overfilling leads to leaks.
• Brush with reserved glaze halfway through or near the end of baking for that bakery-style sheen.
• Use fresh refrigerated crescent dough rather than frozen-to-thaw; it puffs and browns better.
• Work on a cool surface and don’t let the dough warm up in your hands.
  Bold tip: If your rolls leak, place a small square of foil under the edges to catch drips and prevent burning.

Variations worth trying

• For Cinnamon Crescent Rolls flair, add a pinch of ground cinnamon to the pecan filling or swirl cinnamon-sugar into the dough before rolling.
• Make mini tartlets using Homemade Dough if you want a deeper, more buttery base — perfect for impressing bake-sale crowds.
• Swap pecans for walnuts if you prefer. Walnuts create a slightly earthier flavor.
• Add chocolate chips for a dessert hybrid (pecan + chocolate = crowd-pleaser).
• Use maple syrup instead of corn syrup for a richer, slightly caramel-y profile — note the filling will be slightly thinner.

Best ways to serve (and pairings)

• Serve warm with a scoop of vanilla ice cream — a classic contrast of hot & cold.
• Pair with coffee or hot cider for brunch or holiday mornings.
• Stack on a platter for a potluck and garnish with extra chopped pecans and a drizzle of caramel sauce.
• For a breakfast twist, offer alongside scrambled eggs and fruit; the sweet-salty combo is oddly satisfying.

Storage, reheating & make-ahead tips

• Room temp: Store cooled rolls in an airtight container for up to two days. Avoid refrigeration to keep the crust flaky.
• Freeze: Wrap cooled rolls individually in plastic and freeze up to two months. Reheat in a 350°F oven until warm.
• Make ahead: Assemble and refrigerate unbaked rolls up to 12 hours; bring to room temp for 15 minutes then bake. This is clutch for party prep.

Quick tip: To revive a bit of crisp after refrigeration, bake at 325°F for 5–10 minutes to refresh the Flaky Pastry texture.

Troubleshooting common issues

• Soggy bottoms: Too much filling or underbaked — reduce filling and bake a bit longer.
• Leaking filling: Roll tighter and don’t overfill. Chill assembled rolls 10 minutes before baking to help hold their shape.
• Pale tops: Increase oven temp by 25°F last 3 minutes or broil carefully for 10–20 seconds — watch closely.

FAQ

Final thoughts — why keep this recipe handy?

If you love the sticky, nutty warmth of pecan pie but don’t want to fuss with a full crust and long bake time, these Pecan Pie Crescent Rolls give you the best of both worlds. They combine sweet nostalgia with the practicality of Crescent Roll Recipes. Whether you’re feeding a crowd, need a quick dessert for unexpected guests, or want Pecan Desserts that are less work but all heart — this recipe’s your go-to.

So next time you crave pecan pie but have zero patience for rolling crust, grab that tube of Crescent Roll Dough, toast some pecans, and get rolling. Your guests will think you slaved all day — while you actually spent the time sipping coffee and approving compliments. 😉 Print