Chef Sarah Mitchell - Pastry & Dessert Specialist
👨‍🍳 Pastry Chef

Recipe by Mitchell

🎓 Pastry Arts Degree ⏰ 15+ Years Experience 🍽️ Holiday Baking Expert

❤️ My Recipe Story

"These pecan pie crescent rolls were created when I wanted to capture all the flavors of traditional pecan pie in a more portable, easy-to-make form. They've become a holiday favorite that disappears as quickly as I can bake them."

Sarah specializes in transforming classic desserts into approachable treats that home bakers can master. She's passionate about creating recipes that deliver bakery-quality results with simple techniques and readily available ingredients.

View All Mitchell's Recipes →
Golden-brown pecan pie crescent rolls arranged on a white platter, showing flaky pastry with visible pecan filling and a light dusting of powdered sugar

The Perfect Pecan Filling

The key to exceptional pecan pie crescent rolls lies in achieving the right consistency for the filling. The mixture should be thick enough to stay contained within the pastry while baking, yet gooey and sweet like traditional pecan pie. The combination of corn syrup and brown sugar creates that signature texture and flavor.

Chopping the pecans to the right size is crucial for both texture and practicality. Pieces should be small enough to distribute evenly but large enough to provide that satisfying crunch. Toast the pecans lightly beforehand for enhanced flavor depth.

💡 Professional Tip

Chill the filled rolls for 10 minutes before baking to help prevent the filling from leaking out during cooking. This also helps the pastry hold its shape better.

Frequently Asked Questions

Yes, assemble the rolls and refrigerate for up to 4 hours before baking. Add 1-2 extra minutes to the baking time if cooking from cold.

Make sure not to overfill each roll and seal the edges well. Chilling before baking and using parchment paper helps contain any minor leakage.

Absolutely! Walnuts, almonds, or a mixture work well. Adjust the sweetness slightly as different nuts have varying natural flavors.

Store covered at room temperature for 2 days or refrigerate for up to 5 days. Warm briefly in the oven to restore flakiness before serving.

Yes, freeze baked rolls for up to 2 months. Thaw overnight and warm in a 300°F oven for 5-8 minutes before serving.

Serve warm or at room temperature. They're delicious on their own or with a scoop of vanilla ice cream for an extra special treat.

Yes, cut each crescent triangle in half for mini rolls. Reduce baking time to 12-15 minutes and use about 1/2 tablespoon of filling per mini roll.

This usually happens from too much filling or underbaking. Use the recommended amount of filling and ensure rolls are golden brown before removing from oven.

Recipe Troubleshooting Guide

✅

Filling Leaking Out

Problem: Pecan filling leaks from the rolls during baking

Solution: Don't overfill, seal edges well, and chill rolls before baking. Use parchment paper to catch any minor leakage.

✅

Burnt Bottoms

Problem: Bottoms of rolls brown too quickly

Solution: Lower oven temperature by 25°F and place baking sheet on middle rack. Use light-colored pans if possible.

✅

Uneven Browning

Problem: Some rolls brown faster than others

Prevention: Rotate the baking sheet halfway through baking time and ensure rolls are evenly spaced on the pan.

✅

Dough Tears

Problem: Crescent roll dough tears when rolling

Recovery: Let dough come to room temperature slightly, handle gently, and stretch rather than pull the dough.

✅

Too Sweet Results

Problem: Finished rolls are overly sweet

Prevention: Reduce brown sugar by 2 tablespoons or add a pinch more salt to balance the sweetness.

✅

Flavor Balance Issues

Too Sweet: Add a pinch of salt or reduce brown sugar slightly

Too Salty: Increase vanilla extract or add a touch more corn syrup

Bland: Toast pecans before using, increase vanilla, or add a dash of bourbon extract

Ingredients for pecan pie crescent rolls including crescent roll dough, chopped pecans, brown sugar, corn syrup, and butter arranged on a marble countertop

Choosing Quality Ingredients

Fresh, high-quality pecans make a significant difference in the final result. Look for pecans that are plump and uniform in color, avoiding any that appear dried out or have dark spots. Store pecans in the refrigerator or freezer to maintain their freshness and prevent rancidity.

While refrigerated crescent roll dough provides convenience, the quality of the dough affects the final texture. Choose a reputable brand and check the expiration date. Let the dough come to room temperature for easier handling and better results.

Essential Ingredient Notes

  • Pecans: Toast pecans lightly in a dry pan for 2-3 minutes to enhance their nutty flavor before chopping and adding to the filling mixture.
  • Corn Syrup: Light corn syrup works best for this recipe. If using dark corn syrup, reduce the amount slightly as it has a stronger flavor.
  • Brown Sugar: Packed brown sugar provides moisture and that signature molasses flavor. Light or dark brown sugar both work, with dark providing deeper flavor.
Pecan pie crescent rolls being assembled, showing the filling being placed on crescent dough triangles before rolling

Assembly and Baking Techniques

Proper assembly technique ensures that the filling stays contained while the pastry bakes to golden perfection. The key is finding the right balance between enough filling for flavor and not so much that it leaks out during baking.

Oven temperature and timing are critical for achieving the perfect texture. The rolls should be golden brown on the outside with a fully cooked, flaky interior. Watch carefully during the last few minutes of baking to prevent over-browning.

The Perfect Roll

Start rolling from the wide end, gently stretching the dough as needed to wrap around the filling. Tuck the point under slightly to prevent unrolling during baking.

Pecan Pie Crescent Rolls

Prep 15 min
Cook 18 min
Serves 8 servings
Level Easy

📋 Ingredients

For the Rolls

  • 100g chopped pecans
    Toast lightly for enhanced flavor
  • 80g packed brown sugar
    Provides moisture and molasses flavor
  • 60g butter, melted
    Adds richness to the filling
  • 60ml corn syrup
    Creates the signature gooey texture
  • 1 large egg, beaten
    Helps bind the filling together
  • 5ml vanilla extract
    Enhances the overall flavor
  • Pinch of cinnamon
    Adds warmth and spice

For the Pecan Filling

  • 1 tube refrigerated crescent rolls
    Forms the flaky pastry base
  • 30g butter, softened
    For brushing the dough triangles
  • 1/4 tsp salt
    Balances the sweetness
  • Powdered sugar
    Optional dusting for presentation

Instructions

  1. Prepare Oven and Pan

    Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a 9x13 inch baking dish.

  2. Make Pecan Filling

    In a medium bowl, combine chopped pecans, brown sugar, melted butter, corn syrup, beaten egg, vanilla extract, salt, and cinnamon. Mix until well combined and set aside.

  3. Prepare Crescent Rolls

    Unroll crescent roll dough and separate into 8 triangles. Brush each triangle lightly with softened butter.

  4. Fill and Roll

    Place about 1 tablespoon of pecan mixture at the wide end of each triangle. Roll up starting from the wide end, gently stretching dough if needed to contain filling.

  5. Bake and Serve

    Place rolls on prepared baking sheet, leaving space between each. Bake for 15-18 minutes until golden brown. Cool for 5 minutes before serving. Dust with powdered sugar if desired.

Recipe Notes & Tips

Storage

Store covered at room temperature for 2 days or refrigerate for up to 5 days. Warm briefly in a 300°F oven to restore flakiness before serving.

Serving Suggestions

Serve warm or at room temperature. Perfect for holiday gatherings, brunches, or as a special dessert with coffee or tea.

Variations

Try adding a dash of bourbon extract to the filling, or mix in some mini chocolate chips for a decadent twist. Maple syrup can substitute for corn syrup for different flavor notes.