This recipe for Pecan Pie Crescent Rolls is one of those happy accidents that became a weekend staple in my kitchen. I first made these on a sleepy Saturday morning when I had a can of store-bought crescent dough and a jar of pecans leftover from holiday baking. The combination of warm, flaky dough and a tiny pocket of sweet, buttery pecan filling felt like miniature slices of pecan pie—portable, quicker, and less fuss. From the first bite, the family was hooked; the top of each roll caramelizes slightly while the interior stays soft and gooey, which is exactly the contrast I chase in baked treats.

What makes these especially memorable is how they smell while baking: the butter and vanilla bloom, and the kitchen fills with the cozy aroma of toasted nuts and caramel. I love making a batch for weekend brunch, for taking to a potluck, or for surprising neighbors—everyone seems to want the recipe after tasting one. They’re simple enough for a beginner yet rewarding enough for experienced cooks who appreciate a quick, nostalgic bake that still feels special.

Ingredients

• Dough: 1 can (8 rolls) of Pillsbury Crescent Rolls—I use the original refrigerated can for consistent flakiness. The pre-folded seams help trap the filling and create those signature layered edges. If you prefer, use a sheet of puff pastry rolled and cut into triangles for an even flakier result.
• Chopped pecans: 3/4 cup chopped pecans. Choose fresh, unsalted pecans for the best flavor—Stauffer or Fisher brands are reliable. Lightly toasting them in a dry skillet for 2–3 minutes brings out oils and deepens the flavor.
• Granulated sugar: 1/2 cup. Standard white sugar helps the filling set but you can swap part for brown sugar for molasses notes.
• Light corn syrup: 1/2 cup. This keeps the filling soft and glossy; golden syrup or honey can work in a pinch but change texture slightly.
• Unsalted butter: 2 tablespoons, melted. Butter adds richness—if using salted butter, reduce any added salt elsewhere.
• Pure vanilla extract: 1 teaspoon. Use a good quality vanilla for depth; imitation will be noticeably one-dimensional.
• Large egg: 1, beaten. This egg is used both to bind the filling and to wash the dough edges for a shiny finish.

Instructions

Prepare the filling: Preheat the oven to 375°F. In a small bowl, whisk together 1/2 cup granulated sugar, 1/2 cup light corn syrup, 2 tablespoons melted unsalted butter, 1 teaspoon pure vanilla extract, and 1 beaten large egg until smooth. Fold in 3/4 cup chopped pecans. The egg helps the filling set during baking and the corn syrup keeps it pliable rather than brittle; mix until uniform and slightly glossy. Roll and fill the dough: Unroll the can of crescent dough on a clean surface and separate into 8 triangles along pre-cut seams. If you prefer larger pockets, pinch seams to form larger triangles. Spoon about 1 to 1 1/2 teaspoons of the pecan mixture near the wide end of each triangle—avoid overfilling to prevent leaking. Roll from the wide edge toward the point, tucking the point underneath so it doesn’t unroll while baking. Egg wash and spacing: Place each roll on a parchment-lined baking sheet about 1 inch apart. Brush the tops with any remaining beaten egg for a golden sheen. If you like a sprinkle of coarse sugar on top, add it now for sparkle. The egg wash promotes even browning and helps seal edges. Bake until golden: Bake in the preheated 375°F oven for 10–12 minutes, rotating the pan halfway if your oven runs hot. Look for deep golden edges and a puffed, set center—the dough should be flaky and the filling slightly bubbling through small seams. Avoid over-baking; remove at the first sign of even browning for a tender interior. Cool and serve: Allow the rolls to cool for 5 minutes on the pan, then transfer to a cooling rack. The filling sets a touch as it cools but stays soft and saucy. Serve warm or at room temperature; these are delightful with a dusting of powdered sugar or a small drizzle of warmed caramel sauce.

Storage Tips

Store cooled rolls in a single layer inside an airtight container at room temperature for up to 24 hours to preserve flakiness. For longer storage, refrigerate for up to 3 days; bring to room temperature before serving or reheat at 325°F for 6–8 minutes. For freezing, flash-freeze assembled but unbaked rolls on a tray for 1 hour, then move to a freezer-safe bag for up to 3 months. Bake from frozen, extending bake time by 3–5 minutes and checking for bubbling filling. Use parchment or silicone-lined sheets to prevent sticking and to retain shape during freezing and baking.

Ingredient Substitutions

If you don’t have light corn syrup, use 1/2 cup honey or golden syrup—expect a slightly different texture and deeper flavor. To make these nut-free, substitute crushed pretzels or toasted oats for a crunchy element and swap the pecans for toasted sunflower seeds for a similar mouthfeel. Use brown sugar (light or dark) in place of half the granulated sugar for a more caramel-like depth (use a 1:1 substitution). For a dairy-free version, choose a dairy-free crescent sheet (if available) and use vegan butter; note that texture will vary slightly and browning may be less pronounced.

Serving Suggestions

Serve warm with a small scoop of vanilla ice cream for dessert, or alongside coffee and fruit for brunch. Garnish with a light dusting of powdered sugar, a drizzle of warmed caramel, or chopped toasted pecans for texture contrast. Pair with a citrusy salad or tangy yogurt to cut the sweetness, or offer them as part of a brunch board with savory quiches and fresh greens for balance. They also make charming finger food at parties—place on a platter with small doilies for a nostalgic presentation.

Cultural Background

These tiny pockets are an American-inspired riff on classic pecan pie, a dessert with roots in the American South where pecans are a regional staple. Turning pecan pie into individual pastries echoes the tradition of miniature pies and hand-held sweets popular at Southern gatherings and holiday tables. The use of convenience dough reflects modern home baking trends that favor speed and accessibility while preserving the comforting flavors of traditional desserts.

Seasonal Adaptations

For autumn, add 1/2 teaspoon ground cinnamon and a pinch of nutmeg to the filling for warm spice notes. In winter, fold in 2 tablespoons mini chocolate chips for a chocolate-pecan combination. For spring and summer, lighten the mix with lemon zest in the dough or serve with fresh berries to brighten the palate. Holiday versions can include a splash of bourbon (1 teaspoon) in the filling for grown-up depth.

Meal Prep Tips

Assemble the rolls the night before and store them, covered, in the refrigerator to bake fresh in the morning. Alternatively, prepare the filling and chopped pecans in a jar; in the morning, spoon and roll into triangles for a 10–12 minute bake. Use labeled freezer bags for unbaked rounds and keep a small inventory—bake directly from frozen for warm treats anytime. For transporting to events, line a container with parchment and stack in a single layer to protect the flaky edges.

These small delights are more than the sum of their ingredients: they’re quick to make, full of comforting flavor, and easy to adapt. Whether you’re feeding a crowd or craving a nostalgic snack, these Pecan Pie Crescent Rolls bring warmth, crunch, and a touch of caramelized magic to any table—make a batch, share one with a friend, and enjoy the smiles that follow.