Can I use Homemade Dough instead of store-bought?

Yes — homemade crescent or puff pastry works great and gives a more artisan result. Just cut the dough into triangles similar in size to store-bought crescents.

Can I make these vegan?

Swap vegan butter and use a flax “egg” binder (1 tbsp flaxseed + 3 tbsp water) and check dough ingredients — some crescent doughs contain dairy. Use a vegan crescent dough if available.

What makes them different from regular Mini Pecan Pies?

These use Crescent Roll Dough for quick flaky pastry and bake faster; mini pies typically use a pie crust and require longer baking and more hands-on work.

Can I double the recipe for a crowd?

Absolutely. These scale well; use multiple baking sheets and rotate in the oven.

Easy Crescent Roll Recipes: Pecan Pie Crescent Rolls

Description

Flaky crescent dough filled with a sticky, nutty pecan mixture — baked until the edges are golden and the filling is gooey. Easy to make and perfect for holiday spreads or an indulgent snack.

Ingredients

Scale

Dough

1 can refrigerated crescent rolls (Pillsbury or similar)

Filling

3/4 cup pecans, chopped
1/2 cup granulated sugar
1/2 cup light corn syrup
2 tbsp unsalted butter, melted
1 tsp vanilla extract
1 large egg

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Instructions

Heat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment and set it aside.
In a mixing bowl whisk together the sugar, corn syrup, melted butter, vanilla, and egg until smooth. Scoop out about 2 tablespoons of this mixture and put it in a small bowl — you’ll use it later as a glaze.
Add the chopped pecans to the remaining syrup mixture and stir until the nuts are well coated.
Open the crescent roll tube and separate the dough into triangles. Arrange them on the prepared sheet with the wide ends toward you.
Place 2–3 tablespoons of the pecan filling at the wide end of each triangle. Tightly roll the dough toward the point, tucking the filling in as you go, and place each roll seam-side down on the pan.
Bake for about 8 minutes, until the dough is beginning to set and show a light hint of color. Remove from the oven and brush the tops with the reserved 2 tablespoons of filling mixture to create a shiny glaze.
Return to the oven and bake another 4–6 minutes, or until the rolls turn golden and the filling looks set and glossy.
Let cool briefly on the pan, then transfer to a rack. If you like, sprinkle extra chopped pecans over the warm rolls for extra crunch and a pretty finish.

Notes

Don’t overfill the triangles — that helps prevent leaking.
Toast the pecans for a few minutes beforehand if you want a deeper nutty flavor.
These roll-ups freeze well: cool completely, wrap tightly, and store in the freezer for up to 2 months. Reheat in a 350°F oven until warmed through.
Use parchment for easy cleanup and to protect the baking sheet from sticky drips.

Serve warm with a scoop of vanilla ice cream or a drizzle of caramel for maximum decadence.

Prep Time: 10 minutes
Cook Time: 13 minutes
Category: Dessert