Pecan Pie Crescent Rolls

Pecan Pie Crescents bring the flavors of classic pecan pie into a warm handheld treat you can whip up any night of the week. I love how they hit that perfect balance of gooey filling and flaky pastry. These little crescents are a go to for celebrations or just a cozy evening sweet tooth fix.

I made these for a holiday brunch when I wanted something easy but memorable. Since then my friends ask for them at every get together and I can never make enough.

Ingredients

• Crescent roll dough: canned rolls make this recipe a total time saver Choose the brand with the freshest expiration date for best rise
• Chopped pecans: give authentic flavor and crunch Look for pecans that smell sweet and not oily
• Brown sugar: brings deep caramel notes Choose dark brown sugar if you love more molasses flavor
• Corn syrup: ensures gooey texture and shine Use light corn syrup for classic taste
• Melted butter: adds rich flavor and makes the filling silky Use real unsalted butter for pure taste
• Vanilla extract: lifts all the flavors Choose pure vanilla extract over imitation for more fragrance
• Cinnamon: pinch offers warmth and spice Always check your cinnamon smells fresh for full flavor
• Salt: tiny pinch balances the sweetness and brightens the pecans Kosher salt dissolves best
• Egg wash: makes the crescents glossy and golden Be sure your egg is well beaten for even coverage

Instructions

Prepare the Oven and Pan:

Set your oven to 375 degrees Fahrenheit for the perfect golden bake Line a baking sheet with parchment to prevent sticking and easy clean up

Mix the Filling:

In a small bowl combine chopped pecans brown sugar corn syrup melted butter vanilla extract cinnamon and salt Use a fork to blend until the mixture is thick glossy and all the pecans are coated

Shape the Dough:

Unroll the crescent dough gently on a clean surface Keep each triangle intact so they roll easily and do not tear

Fill and Roll:

Spoon a generous heaping of pecan mixture at the wide end of each dough triangle Start rolling from the wide end rolling tightly so the filling stays inside Give a gentle pinch at the seam and both ends to help prevent leaking during baking

Arrange and Brush:

Place each crescent on your lined sheet leaving space so they bake evenly Brush the tops well with egg wash this is what gives that shiny finish

Bake:

Bake in the center rack for 10 to 12 minutes Watch for edges to turn deep golden brown and crescent shape to puff beautifully

Cool and Serve:

Let the crescents cool for about five minutes This helps the filling set slightly so every bite is a little gooey in the center but not messy

Nothing brings me back to my grandmother’s kitchen faster than the combination of pecans brown sugar and vanilla. There is something so nostalgic about that smell wafting from the oven while we wait to sneak the first bite.

Storage Tips

Once cooled store crescent rolls in an airtight container at room temperature for up to two days For longer freshness keep them in the refrigerator If they start to lose their crispness pop in a warm oven for three to five minutes

Ingredient Substitutions

If you do not have corn syrup try using pure maple syrup or honey for a more rustic touch Chopped walnuts or almonds work if you are out of pecans For a dairy free version use melted coconut oil instead of butter

Serving Suggestions

Serve these crescents warm for breakfast brunch or dessert Top with a scoop of vanilla ice cream if you want a fancy finish They are also lovely alongside coffee with a drizzle of extra honey

Cultural and Historical Context

Pecan pie is a beloved southern tradition and these crescents lean into that nostalgic flavor With roots in American holiday tables for generations using crescent dough makes them accessible to anyone no matter where you live or how much time you have

Seasonal Adaptations

Add a dusting of powdered sugar for a wintry holiday effect Mix in a few dried cranberries for a heartier fall twist Lightly toast the pecans before mixing for a deeper roasted flavor

Success Stories

These crescents have brightened birthday brunches bake sales and even quiet Sundays on the porch A friend once doubled the recipe for a family reunion and came home with an empty plate and three requests for the recipe That gooey sweet filling is always a crowd pleaser

Freezer Meal Conversion

To freeze assemble crescents up to the egg wash stage and freeze on a sheet until solid Then transfer to a zip bag and store frozen When ready to bake brush with egg wash and bake straight from the freezer adding two to three extra minutes

Every time I bake these I am reminded that some of the best desserts are simple ones that deliver big flavor with little fuss. Set a plate of these on your table and do not be surprised if they are gone before they cool.

Recipe FAQs

→ Can I use homemade crescent dough?

Yes, homemade dough works well. Just roll it thin and cut into triangles as instructed.

→ Do I need to toast the pecans first?

Toasting the pecans enhances their flavor, but it's optional for this filling.

→ Can I substitute honey for corn syrup?

Honey can be used instead of corn syrup but may slightly alter the texture and sweetness.

→ What is the best way to prevent filling leaks?

Pinch the dough edges firmly after rolling to seal in the filling.

→ How long do these keep after baking?

They are best enjoyed fresh but can be stored in an airtight container for up to two days.