Pecan pie crescent rolls deliver everything you love about classic pecan pie—caramelly pecans, buttery richness, and gooey centers—in a flaky, handheld pastry that’s ready fast. These pecan pie crescent rolls use a simple filling and refrigerated dough for a stress-free bake that’s perfect for holidays, potlucks, or a last-minute sweet tooth fix.
Table of Contents
What Are Pecan Pie Crescent Rolls?
Pecan pie crescent rolls are flaky store-bought crescent dough wrapped around a luscious pecan pie–style filling. The filling bakes into a caramel-like center while the pastry turns golden and crisp, giving you that sweet, nutty pop in just a few bites. They’re a faster, easier alternative to a full pecan pie with all the same cozy flavor.
Why You’ll Love Them
Fast and Festive: From start to finish in about 30 minutes—ideal for last-minute entertaining.
Gooey Meets Flaky: Buttery crescents with a caramel pecan center that stays tender after cooling.
Minimal Mess: One bowl for filling, two baking sheets—done.
Make-Ahead Friendly: Prep, chill, and bake later, or freeze for busy weeks.
Crowd-Pleasing: Familiar, nostalgic flavors that fit any holiday dessert spread.
Ingredients
Crescent Dough
2 cans refrigerated crescent roll dough (8-count each), chilled
Pecan Pie Filling
1 cup pecans, finely chopped (plus 2–3 tbsp extra for topping)
1/2 cup packed brown sugar (light or dark)
1/3 cup light corn syrup (dark corn syrup for deeper molasses flavor)
4 tbsp unsalted butter, melted and slightly cooled
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp kosher salt
Optional (richer set): 1 large egg, beaten
Optional flavor twist: 1 tbsp bourbon (or 1 tsp extra vanilla as an alcohol-free swap)
Finish & Toppings
Optional egg wash: 1 egg beaten with 1 tbsp milk
Coarse sugar or flaky sea salt, for sprinkling
Optional drizzle: 1/2 cup powdered sugar + 1–2 tbsp milk + 1/4 tsp vanilla
Pro tip: Chop pecans finely so the filling rolls neatly and doesn’t burst out. Keep dough cold until you’re ready to fill—cold dough is easier to handle and puffs better.
How to Make Pecan Pie Crescent Rolls (Step-by-Step)
Preheat and prep
Heat the oven to 375°F. Line 2 baking sheets with parchment. Keep the crescent dough chilled until you’re ready to fill.
Make the pecan pie filling: In a medium bowl, whisk brown sugar, corn syrup, melted butter, vanilla, cinnamon, and salt until glossy. Fold in chopped pecans. If you’re using the optional egg or bourbon, whisk those in now.
Fill and roll
Unroll the dough and separate into 16 triangles. If any seams look thin, gently press them together so the filling won’t leak.
Add filling: Spoon about 1 to 1 1/2 teaspoons of filling onto the wide end of each triangle. Avoid the edges so it doesn’t squeeze out.
Roll up: Starting at the wide end, roll toward the tip, tucking in the sides gently as you go. Place seam-side down on the baking sheet, spacing evenly. If using egg wash, brush lightly; sprinkle extra chopped pecans and a pinch of coarse sugar.
Bake and finish
Bake 12–14 minutes, rotating pans halfway, until golden brown and set. If any filling leaks, let it cool slightly and use a spatula to nudge the roll back into shape.
Cool 5–10 minutes so the caramel center sets. Drizzle with vanilla glaze if you like. Serve warm or at room temperature.
Air fryer option
Air fry at 350°F for 6–8 minutes in batches, until deep golden. Keep an eye on them after minute 5; air fryers vary.
Make-ahead
Assemble and refrigerate unbaked rolls for up to 24 hours, then bake straight from the fridge, adding 1–2 minutes if needed.
Or freeze unbaked on a sheet pan until solid, then bag. Bake from frozen at 375°F, adding 3–4 minutes.
Storage & Shelf Life
Room temperature: If you skipped egg in the filling, store pecan pie crescent rolls airtight at cool room temp up to 24 hours for best texture.
Refrigeration: For longest freshness—or if you used egg—refrigerate within 2 hours and keep 3–4 days. For general storage timing of ingredients like nuts and pastry, see the [FoodKeeper storage times for nuts].
Reheating: Warm at 300°F for 6–8 minutes, or microwave 10–15 seconds per roll.
Freezing: Wrap well and freeze up to 2 months. Thaw overnight in the fridge; refresh at 300°F for 6–8 minutes.
Allergen note
Pecans are tree nuts. If serving to guests with allergies, review the [FDA tree nut allergy advice] and clearly label desserts. Consider a nut-free batch using chocolate chips or cinnamon-sugar.
Signs it’s gone bad
Soggy or weepy pastry after refrigeration is normal, but sour odors, mold, or a tacky film are not—when in doubt, toss it.
Best Tips, Variations & Substitutions
- Don’t overfill: A level teaspoon per roll gives the perfect gooey center without leaks.
- Keep it cold: Chilled dough is easier to roll and bakes up flakier.
- Dark vs. light syrup: Dark corn syrup gives deeper caramel and a hint of molasses; light syrup keeps flavors brighter. Pure maple works too for a nuanced twist.
- Bourbon pecan: Add bourbon to the filling and finish with flaky salt for a grown-up bite.
- Chocolate turtle: Add mini chocolate chips to the filling and drizzle with chocolate after baking.
- Maple pecan: Swap corn syrup for maple syrup and reduce brown sugar by 1–2 tablespoons.
- Nuts: Walnuts or a walnut-pecan mix work great; chop finely no matter what nut you choose.
- Dairy-free: Use plant-based butter and verify your crescent dough is dairy-free.
- Gluten-free: Use gluten-free crescent dough or puff pastry where available; bake time may shift by 1–2 minutes.
Nutrition (per roll, approx.)
Calories: ~210
Carbs: ~23 g
Fat: ~12 g
Protein: ~3 g
Sodium varies by dough brand. Nutrition is an estimate and will vary with ingredient choices.
Did You Make This Recipe?
Leave a rating and a comment—your tips help other bakers! Share your photos and explore more seasonal sweets in our [Dessert Recipes] and holiday-friendly [Thanksgiving] collections.
Conclusion
Pecan pie crescent rolls are the little bite that delivers big nostalgia: flaky layers, buttery caramel centers, and that unmistakable pecan crunch. With pantry staples and chilled dough, they’re a no-stress dessert you can bake anytime—and a guaranteed hit on any holiday tray.
FAQs
What’s the best way to chop pecans for clean rolls?
Finely chop with a sharp knife or pulse in a food processor 2–3 times—don’t turn them into dust. Small, even pieces roll neatly and keep the filling from leaking.
Can I make pecan pie crescent rolls ahead?
Yes. Assemble, cover, and refrigerate up to 24 hours; bake just before serving. Or freeze unbaked and bake from frozen, adding a few minutes.
How do I keep filling from leaking?
Avoid overfilling, keep the dough cold, and leave a small border around the edges. Bake seam-side down and rotate pans halfway for even browning.
What temperature do I bake pecan pie crescent rolls?
Bake at 375°F for 12–14 minutes until golden and set. Air fryers run hot, so check from minute 6 if air frying at 350°F.
Can I skip corn syrup?
Yes. Use pure maple syrup or golden syrup. Reduce brown sugar slightly if using maple, and expect a slightly softer set in the center.
How should I store them?
If you used egg, refrigerate within 2 hours and keep 3–4 days; otherwise, room temp up to 24 hours is fine, though refrigeration maximizes freshness. For broader timing guidance, see the [FoodKeeper storage times for nuts].
Are these safe for people with nut allergies?
They contain tree nuts. If cooking for someone with allergies, review the [FDA tree nut allergy advice], avoid cross-contact, and consider a nut-free variant.
Can I add chocolate or bourbon?
Absolutely. Add mini chips to the filling or drizzle melted chocolate after baking. For bourbon, add 1 tbsp to the filling and finish with flaky salt.
- When you want more sweet shortcuts, explore our Dessert Recipes for easy bakes with refrigerated dough and gooey fillings.
- If you’re planning a holiday dessert tray, our Thanksgiving ideas will help you pair these rolls with pies, bars, and make-ahead treats.
- For flakier crescents and pro-level results, brush up on techniques in Baking to nail golden color and crisp layers.
- And if pie flavors are your love language, browse Pie Recipes for classics like pecan and pumpkin plus creative twists.
- To store leftover rolls safely, follow the government-backed FoodKeeper storage guide for nuts for best quality and timing.
- If you’re serving anyone with allergies, review the FDA tree nut allergy advice to prevent cross-contact and label desserts properly.