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Pecan Pie Crescent Rolls

Easy, 5-ingredient pecan pie crescent rolls are a quick and gooey dessert, perfect for holidays, breakfast, or any sweet craving.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 rolls
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Rolls
  • 1 can (8 oz) refrigerated crescent rolls
  • 0.5 cup pecans finely chopped
  • 0.25 cup brown sugar packed
  • 2 tbsp unsalted butter melted
  • 1 tbsp light corn syrup
  • 0.5 tsp cinnamon optional
For the Optional Glaze
  • 0.5 cup powdered sugar
  • 1-2 tbsp milk or cream

Equipment

  • Mixing Bowl
  • Baking sheet
  • Parchment paper

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a small bowl, mix the chopped pecans, brown sugar, melted butter, and corn syrup. It will form a thick, gooey paste.
  3. Unroll crescent dough and separate the 8 triangles.
  4. Spoon about 1 teaspoon of the thick, heavy pecan filling onto the wide end of each triangle.
  5. Roll up each crescent from the wide end to the point. Tuck ends to seal.
  6. Place on the prepared baking sheet. Bake for 10-13 minutes, or until golden brown.
  7. Let cool for 5-10 minutes. The gooey filling is very hot.
  8. If making the glaze, whisk powdered sugar and 1 tbsp milk until smooth, adding more milk as needed. Drizzle over the warm rolls.

Notes

Parchment paper is essential to prevent the gooey, sticky filling from burning onto your pan. Do not overfill the rolls, as the filling will leak out.