Pecan Pie Crescent Rolls are a delightful twist on two classic favorites — buttery crescent rolls wrapped around a sweet, nutty pecan pie filling. These rolls are crispy on the outside, gooey and caramel-like on the inside, with plenty of crunchy pecans for good measure. They’re perfect for when you want the flavor of pecan pie but in a fun, handheld form.
I love making these for family breakfast or brunch because they’re easy to grab and share, and everyone always asks for seconds. One little tip I’ve learned is to not overfill the rolls to keep everything from oozing out while baking. Plus, the smell while they cook is just heavenly — a mix of warm sugar, toasted nuts, and buttery pastry that fills the whole kitchen.
I like to serve these rolls warm, straight from the oven, sometimes with a simple drizzle of glaze or a dusting of powdered sugar. They’re great on their own or paired with a cup of coffee or tea. Whenever I make these, they disappear quickly, so I always make a double batch to be safe!
Key Ingredients & Substitutions
Crescent Roll Dough: This makes the base light and flaky. You can use puff pastry as a substitute for a flakier texture, or go gluten-free dough if needed.
Pecans: Pecans add crunch and that signature nutty flavor. If you don’t have pecans, walnuts work well too. Toasting nuts beforehand deepens the flavor.
Brown Sugar & Butter: These create the sweet, caramel-like filling. Light or dark brown sugar works; dark adds a richer taste. You can swap butter with coconut oil for a dairy-free version.
Egg Wash: Brushing the rolls with egg wash gives a beautiful golden shine. For a vegan option, use a little melted plant-based milk or maple syrup to brush the tops.
How Do You Prevent Filling from Leaking While Baking?
Keeping the sugar-pecan filling inside the rolls is key. Here’s how to seal them well:
- Place a modest amount of filling (1 to 2 teaspoons) on each dough triangle so it’s not overflowing.
- When rolling, gently tuck the sides inwards before rolling from the wide edge towards the point.
- Press the dough edges together firmly but gently to seal the roll without tearing the dough.
- If needed, lightly brush the edge of the dough with water or egg wash before sealing to help the dough stick better.
- Avoid overfilling and bake on parchment to catch any minor drips without mess.
Following these tips will give you neat, gooey rolls with minimal leaks, just like in the photo!
Equipment You’ll Need
- Baking sheet – I recommend lining it with parchment paper or a silicone mat to prevent sticking and make cleanup easier.
- Medium mixing bowl – Use this to combine the pecan filling ingredients easily.
- Small bowl – Perfect for beating the egg with water for the egg wash that gives your rolls a shiny crust.
- Pastry brush – You’ll use this to brush the egg wash onto the crescent rolls for a lovely golden finish.
- Measuring spoons and cups – Essential for accurate measurement of sugar, vanilla, and liquids.
Flavor Variations & Add-Ins
- Swap pecans for walnuts or hazelnuts to change up the nutty flavor; they toast nicely for extra crunch.
- Add a drizzle of caramel sauce or a sprinkle of sea salt on top for added richness and contrast.
- Mix in dried fruits like cranberries or chopped dates with the pecan filling for a fruity twist.
- For a chocolate twist, sprinkle a few mini chocolate chips inside the rolls before rolling them up.
Pecan Pie Crescent Rolls
Ingredients You’ll Need:
For The Rolls:
- 1 (8 oz) package refrigerated crescent roll dough (typically 8 rolls)
For The Filling:
- 3/4 cup pecan halves or chopped pecans
- 1/2 cup packed brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- Pinch of salt
For The Egg Wash:
- 1 egg
- 1 tablespoon water
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake. Allow an additional 5 minutes for cooling. So, you’ll have warm, delicious pecan rolls ready in about 30 minutes total.
Step-by-Step Instructions:
1. Prepare The Oven and Baking Sheet:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or use a silicone baking mat to keep the rolls from sticking.
2. Make The Pecan Filling:
In a medium bowl, mix together the brown sugar, melted butter, vanilla extract, cinnamon (if using), and a pinch of salt until the sugar is fully moistened. Stir in the pecans to coat them well with the sugary mixture.
3. Assemble The Crescent Rolls:
Unroll the crescent dough and separate it into triangles. Place about 1 to 2 teaspoons of the pecan filling near the wide edge of each triangle, being careful not to overfill to prevent leaking. Roll up each triangle starting from the wide edge, gently tucking the sides in so the filling stays inside.
4. Add The Egg Wash:
In a small bowl, beat together the egg and water to create an egg wash. Brush the tops of each rolled crescent generously with the egg wash to give them a nice golden color and shine when baked. If you like, sprinkle some extra crushed pecans or a little of the sugar mixture on top for extra sweetness and crunch.
5. Bake and Cool:
Place the rolls evenly spaced on your prepared baking sheet. Bake for 12-15 minutes, until the rolls are golden brown and flaky. Remove from the oven and let them cool for about 5 minutes on the baking sheet before serving.
6. Optional Serving Suggestion:
For extra sweetness, drizzle the warm rolls with a simple glaze made from powdered sugar and a little milk, or sprinkle them with powdered sugar. Serve warm and enjoy the gooey, nutty goodness!
Can I Use Frozen Crescent Roll Dough?
Yes! Just make sure to thaw it completely in the fridge overnight before using. This helps the dough roll out smoothly and bake evenly.
How Should I Store Leftover Pecan Pie Crescent Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days. To reheat, warm them in the oven at 300°F (150°C) for about 5-7 minutes to keep the crust crisp.
Can I Make These Rolls Ahead of Time?
Definitely! Assemble the rolls and place them on the baking sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready, brush with egg wash and bake as directed.
What Can I Substitute for Pecans?
Walnuts or chopped hazelnuts make great substitutes if you don’t have pecans. Just toast them lightly before using to bring out their flavor.
