Description
Flaky crescent rolls filled with a rich, buttery pecan pie filling — a quick and easy twist on the classic dessert, perfect for holidays or last-minute sweet cravings.
Ingredients
1 can (8 oz) refrigerated crescent roll dough
1/2 cup chopped pecans
1/4 cup brown sugar, packed
2 tablespoons corn syrup
1 tablespoon unsalted butter, melted
1/2 teaspoon vanilla extract
1/8 teaspoon cinnamon
Pinch of salt
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small bowl, mix chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, cinnamon, and salt until well combined.
- Unroll crescent dough and separate into 8 triangles.
- Spoon about 1 to 1½ teaspoons of the pecan filling onto the wide end of each triangle.
- Roll each triangle from the wide end to the tip, enclosing the filling.
- Place rolls tip-side down on the prepared baking sheet.
- Bake for 10–12 minutes, or until golden brown and baked through.
- Let cool slightly before serving. Optionally drizzle with glaze or dust with powdered sugar.
Notes
Add mini chocolate chips for a chocolate-pecan variation.
Try a pinch of nutmeg or a splash of bourbon extract for added flavor.
Swap pecans with walnuts or almonds as desired.
Top with a cream cheese glaze for extra indulgence.
Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Reheat in the oven at 300°F (150°C) for 5–7 minutes or microwave for 15–20 seconds.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 9g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
