Pecan Pie Crescent Rolls
These Pecan Pie Crescent Rolls transform the classic Southern dessert into an easy, handheld treat that's perfect for busy bakers. Flaky crescent dough wraps around a rich, gooey pecan pie filling that caramelizes beautifully in the oven. Whether you're hosting a holiday brunch or need a quick dessert for unexpected guests, these rolls deliver impressive flavor with minimal effort.
Why These Pecan Pie Crescent Rolls Work
The genius of this recipe lies in the marriage of convenience and tradition. Store-bought crescent dough provides those irresistible flaky layers without the labor of making laminated pastry from scratch. Meanwhile, the filling stays true to classic pecan pie with brown sugar, butter, and toasted pecans creating that signature gooey texture and deep caramel flavor. The small size means each roll bakes quickly and evenly, with the filling caramelizing just enough without burning.
What makes these rolls particularly successful is the balance between pastry and filling. Too much filling will leak out during baking, while too little leaves you with a dry pastry. The measurements provided create that perfect ratio where every bite includes both crispy, buttery dough and sweet, nutty filling. The addition of corn syrup helps bind the filling while keeping it soft rather than brittle, just like traditional pecan pie.
💡 Professional Tip
Toast your pecans in a dry skillet for 3-4 minutes before chopping them for the filling. This deepens their flavor and adds a subtle smoky note that elevates the entire dessert beyond what you'd expect from such a quick recipe.
Frequently Asked Questions
Yes! You can assemble the rolls up to 4 hours ahead, cover them with plastic wrap, and refrigerate until ready to bake. Add 2-3 minutes to the baking time if baking directly from the refrigerator. Already-baked rolls can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. Reheat in a 300°F oven for 5-7 minutes to restore the pastry crispness.
Absolutely! Walnuts are the closest substitute and work beautifully with the same measurements. Chopped almonds create a slightly less traditional but delicious variation. If using almonds, add a drop of almond extract to the filling for extra flavor. Avoid very oily nuts like macadamias as they can make the filling too greasy.
Filling leakage usually happens when the rolls aren't sealed properly or when there's too much filling. Make sure to leave a small border around the edges when adding filling, and press the pointed end of the triangle firmly against the roll to seal. Also, don't overfill - 2 tablespoons per roll is the maximum. If some filling does leak, it will caramelize on the pan and can be scraped off and drizzled back over the rolls.
While you certainly can use homemade croissant or crescent dough, it defeats the purpose of this quick recipe. The convenience of refrigerated dough is what makes these rolls so accessible. If you do want to make your own dough, roll it into a rectangle and cut into 8 triangles, similar to the store-bought shape.
The rolls are perfectly baked when they're golden brown all over with slightly darker edges. The pastry should look puffed and flaky, and you'll see the filling bubbling gently at the seams. If the tops are browning too quickly but the dough seems undercooked, tent loosely with foil for the last few minutes. An instant-read thermometer inserted into the center should read about 190°F.
These rolls are rich and sweet, so they pair wonderfully with strong black coffee or espresso. For a dessert presentation, serve them warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. They're also excellent alongside a cheese board at brunch, or as part of a holiday dessert spread with other cookies and pastries. A drizzle of bourbon caramel sauce takes them over the top.
Yes, several brands now make gluten-free crescent roll dough that works well with this recipe. The filling is naturally gluten-free. Keep in mind that gluten-free dough may be slightly more delicate and may require gentler handling when rolling. The texture will be slightly different but still delicious. Follow the baking instructions on your specific brand of gluten-free dough as times may vary slightly.
Store cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap each roll individually in plastic wrap, then place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat in a 300°F oven for 8-10 minutes. Avoid microwaving as it makes the pastry soggy - oven reheating keeps them crispy on the outside while warming the filling.
Recipe Troubleshooting Guide
Dough Tears When Rolling
Problem: The crescent dough rips or tears when you try to roll it around the filling, creating gaps that let filling escape.
Solution: Let the dough sit at room temperature for 5 minutes after opening - cold dough is more brittle. Handle it gently and avoid stretching. If tears occur, pinch them closed with slightly damp fingers. You can also work on a lightly floured surface if the dough is very sticky, though crescent dough typically doesn't need flour.
Rolls Are Doughy Inside
Problem: The outside looks golden and cooked, but the interior pastry layers are still raw and doughy when you bite in.
Solution: This happens when the oven temperature is too high or the rolls are too close together. Ensure your oven is properly calibrated to 375°F - use an oven thermometer if uncertain. Space rolls at least 2 inches apart on the baking sheet so hot air can circulate. If they're browning too quickly, reduce temperature to 350°F and bake for 2-3 minutes longer.
Filling Is Too Runny
Problem: The pecan filling is thin and liquid rather than thick and sticky, causing it to leak excessively during baking.
Prevention: The filling should be thick enough to hold together. Make sure you're using packed brown sugar (press it firmly into the measuring cup) and the correct amount of corn syrup. If your filling seems thin, add 1-2 tablespoons more chopped pecans to thicken it. Melted butter should be warm but not hot - very hot butter can make the sugar dissolve and become syrupy.
Pecans Burn on Top
Problem: The whole pecan halves on top of the rolls turn dark brown or burn while the pastry is still baking.
Recovery: Place pecans gently on top rather than pressing them down into the dough, which exposes more surface area to heat. If your oven runs hot or pecans are browning too quickly, loosely tent the rolls with aluminum foil after 8-10 minutes of baking. You can also place the baking sheet on the center rack rather than the upper rack to reduce direct heat exposure.
Rolls Don't Hold Their Shape
Problem: The crescent rolls unroll or lose their spiral shape during baking, becoming flat rather than maintaining the classic crescent form.
Prevention: Place rolls with the pointed end of the triangle tucked underneath - this anchors the roll. Make sure to roll the dough snugly around the filling without gaps, but don't stretch it. If dough seems too elastic and springs back, let it rest for 2-3 minutes before rolling. Chilling assembled rolls in the refrigerator for 10-15 minutes before baking can also help them hold their shape.
Flavor Balance Issues
Too Sweet: If your rolls taste too sweet, reduce brown sugar to 1/4 cup and add a pinch more salt. Serve with unsweetened whipped cream or black coffee to balance the sweetness.
Too Salty: Store-bought crescent dough varies in salt content. If your rolls taste too salty, omit the pinch of salt from the filling and choose unsalted butter rather than salted.
Bland: If flavors seem flat, increase vanilla to 3/4 teaspoon and add 1/4 teaspoon of maple extract or bourbon for depth. Make sure your brown sugar is fresh - old brown sugar loses flavor and moisture.
Selecting the Best Ingredients for Maximum Flavor
The quality of your pecans makes an enormous difference in these rolls. Look for pecans that smell fresh and slightly sweet - avoid any with a bitter or paint-like odor, which indicates they've gone rancid. Fresh pecans should snap cleanly when broken. Store pecans in the freezer if you won't use them within a month, as their high oil content causes them to spoil quickly at room temperature. For this recipe, buying already chopped pecans saves time, but whole pecans that you chop yourself often have better flavor and texture.
Brown sugar is the key to that deep caramel flavor reminiscent of classic pecan pie. Light brown sugar works beautifully, but dark brown sugar creates an even richer, more molasses-forward taste if you prefer a deeper flavor profile. Make sure your brown sugar is soft and moist - if it's hardened into clumps, place it in a sealed container with a slice of bread overnight to restore moisture. The butter should be unsalted so you can control the salt level, and real butter is essential here - margarine won't provide the same rich flavor or proper texture in the filling.
Essential Ingredient Notes
- Crescent Roll Dough: Choose the regular crescent rolls rather than the seamless sheet variety, as the pre-cut triangles are perfectly portioned for this recipe. Let the tube sit at room temperature for 5 minutes before opening to prevent tearing. Store-brand crescent dough works just as well as name brands.
- Light Corn Syrup: Corn syrup prevents the filling from crystallizing and keeps it smooth and pourable rather than grainy. If you want to avoid corn syrup, you can substitute with honey or maple syrup, though this will change the flavor profile slightly. Use the same measurement - 2 tablespoons.
- Ground Cinnamon: Just a quarter teaspoon of cinnamon adds warmth without making the rolls taste like cinnamon rolls. Use fresh cinnamon if possible - spices lose potency after about a year. For a more complex flavor, try adding a tiny pinch of nutmeg or cardamom along with the cinnamon.
Mastering the Rolling Technique
Rolling these crescents properly ensures that the filling stays inside while creating those beautiful spiral layers. Start by spooning the filling onto the wide end of each triangle, keeping it slightly away from the edges - about a half-inch border is ideal. As you roll from the wide end toward the point, use gentle but firm pressure to keep the dough snug around the filling without stretching or tearing the dough. Think of it like rolling a sleeping bag - you want it tight enough to hold its shape but not so tight that you're forcing it.
The point of the triangle should end up on the bottom of the roll, tucked slightly underneath. This prevents it from unraveling during baking. Once all rolls are formed, resist the urge to move them around too much - each time you handle them, there's a risk of the filling shifting or leaking out. If you notice any small tears or gaps in the dough, simply pinch them together with slightly damp fingers. A light brush of cream before baking helps the exterior turn golden brown and creates a subtle shine.
The Perfect Seal
The key to leak-free rolls is creating a proper seal. After rolling, gently press the pointed end of the triangle against the roll and place it seam-side down on your baking sheet. This uses the weight of the roll itself to keep everything closed. Don't roll the dough too loosely - there should be no air pockets between layers, as these can cause the roll to puff up unevenly and potentially burst open. With practice, you'll develop a feel for the right tension that keeps everything secure without overworking the dough.
Pecan Pie Crescent Rolls
📋 Ingredients
Filling Ingredients
- 3/4 cup chopped pecansToast first for deeper flavor
- 1/3 cup packed light brown sugarPack firmly into measuring cup
- 3 tablespoons unsalted butter, meltedWarm, not hot
- 2 tablespoons light corn syrupPrevents crystallization
- 1/2 teaspoon vanilla extractPure vanilla preferred
- 1/4 teaspoon ground cinnamonAdds warmth
- Pinch of saltBalances sweetness
Pastry & Garnish
- 1 can (8 oz) refrigerated crescent roll dough8 count, let warm slightly before using
- 8 whole pecan halves for garnishChoose attractive, unbroken halves
- 2 tablespoons heavy creamFor brushing and glossy finish
Instructions
Prepare Filling
Preheat oven to 375°F and line a baking sheet with parchment paper. In a medium bowl, combine chopped pecans, brown sugar, melted butter, corn syrup, vanilla, cinnamon, and salt. Mix until well combined and the mixture is sticky and holds together.
Assemble Rolls
Unroll crescent dough and separate into 8 triangles along the perforations. Spoon about 2 tablespoons of pecan filling onto the wide end of each triangle, leaving a small border around the edges. Roll up from the wide end to the pointed end, keeping the dough snug around the filling but not stretching it.
Arrange and Top
Place rolls on prepared baking sheet with the pointed end tucked underneath, spacing them about 2 inches apart. Gently press a whole pecan half on top of each roll. Brush the surface of each roll lightly with heavy cream using a pastry brush.
Bake to Perfection
Bake for 12-15 minutes until golden brown and beautifully puffed. The filling should be bubbling slightly at the edges. Let cool on the baking sheet for 5 minutes to allow the filling to set slightly, then transfer to a serving plate. Serve warm or at room temperature.
Recipe Notes & Tips
Storage
Store cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze individually wrapped rolls for up to 3 months. Reheat in a 300°F oven for 5-10 minutes to restore crispness.
Serving Suggestions
Serve warm with vanilla ice cream for dessert, or alongside coffee for brunch. These also make excellent additions to holiday cookie platters. For extra indulgence, drizzle with bourbon caramel sauce or dust with powdered sugar just before serving.
Variations
Try chocolate pecan pie rolls by adding 2 tablespoons mini chocolate chips to the filling. For a bourbon version, add 1 teaspoon bourbon to the filling. Make them nut-free by substituting the pecans with granola or coconut flakes, though this changes the classic pecan pie character.