Pecan Pie Crescent Rolls Recipe – Easy Homemade Fall Dessert

Introduction

Let me just say, the first whiff of buttery crescent dough mingling with caramelized pecans in my kitchen was enough to pull every family member out of their hiding spots. The aroma is pure magic—like walking into a warm bakery on a crisp October afternoon. You know, that scent that makes your shoulders relax and your mouth start to water before you even see the treat itself? That’s what these cozy pecan pie crescent rolls do, and honestly, it’s nearly impossible to resist grabbing one (or two) straight off the baking sheet.

The first time I made these was during a rainy weekend, when I was knee-high to a grasshopper, helping my grandma roll out dough at her old, chipped countertop. She’d always toss a handful of pecans into whatever we were baking, and the sticky-sweet filling would bubble up around the edges. That was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years later, I stumbled on a forgotten can of crescent roll dough and thought, “What if I tried wrapping all my pecan pie memories into these?”

My family couldn’t stop sneaking crescent rolls off the cooling rack. I can’t blame them—these are dangerously easy, with a flaky, golden crust and gooey, nutty filling that tastes just like classic pecan pie, but in a grab-and-go package. Perfect for potlucks, sweet treats for your kids, or to brighten up your Pinterest cookie board. I wish I’d discovered this shortcut years ago! Honestly, after testing this pecan pie crescent rolls recipe more times than I care to admit (in the name of research, of course), it’s become a staple for family gatherings and gifting. There’s something about the combination of nostalgia and pure, buttery comfort that feels like a warm hug every time. You’re going to want to bookmark this one, trust me.

Why You’ll Love This Recipe

After countless batches (and taste tests), I can safely say these pecan pie crescent rolls are a favorite for both beginner bakers and seasoned dessert enthusiasts. Here’s why you’ll be coming back for more:

• Quick & Easy: These rolls come together in under 30 minutes, so even on your busiest days, you’ve got time for homemade magic.
• Simple Ingredients: No need for special grocery runs—just pantry staples like brown sugar, pecans, butter, and store-bought crescent dough.
• Perfect for Fall Gatherings: Whether you’re hosting brunch, heading to a potluck, or looking for a cozy dessert for a movie night, these pecan pie crescent rolls fit every occasion.
• Crowd-Pleaser: Kids love them for their gooey centers, adults adore the nostalgia and crunch. They disappear in minutes!
• Unbelievably Delicious: The contrast of crisp, flaky pastry and sweet, nutty filling is pure comfort food. If you love pecan pie, you’ll be hooked from the first bite.

What makes my version different? I use a touch of maple syrup in the filling for depth (not too sweet, just right), and I toast the pecans first—trust me, it brings out a richer flavor. No need for fancy gadgets or complicated steps. You get the same soul-soothing satisfaction as classic pecan pie, but with less mess and fuss.

Honestly, this recipe isn’t just good—it’s the kind that makes you close your eyes and savor every bite. It’s comfort food reimagined for busy lives, but with the same warmth you remember from grandma’s kitchen. You’ll impress guests without breaking a sweat, and even everyday meals feel a bit more special. These pecan pie crescent rolls are perfect for gifting, sharing, or just enjoying solo with a cup of coffee on a chilly morning. The best part? You’ll want to make them again and again.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without any fuss. Most are pantry staples, so you won’t be hunting all over town. Here’s everything that goes into these irresistible pecan pie crescent rolls:

• For the Crescent Rolls:
• 1 can (8 oz / 226g) refrigerated crescent roll dough (I’ve had best results with Pillsbury, but any brand works great!)
• For the Pecan Pie Filling:
• 1/2 cup (60g) chopped pecans (toast lightly for deeper flavor)
• 1/4 cup (50g) light brown sugar, packed (adds caramel notes)
• 2 tablespoons (28g) unsalted butter, melted (for richness)
• 1 tablespoon (15ml) maple syrup (or honey if preferred)
• 1/4 teaspoon pure vanilla extract
• Pinch of salt (balances sweetness)
• For the Glaze (Optional but recommended):
• 1/2 cup (60g) powdered sugar
• 1-2 tablespoons (15-30ml) milk (use dairy-free if needed)
• 1/4 teaspoon vanilla extract

Ingredient Tips & Substitutions:

• For gluten-free: Use gluten-free crescent dough (available at most specialty stores).
• No maple syrup? Honey or corn syrup works in a pinch, though maple adds a lovely autumn flavor.
• Nut allergies: Swap pecans for walnuts, or use sunflower seeds for a nut-free version.
• Want it richer? Add a dash of cinnamon to the filling for extra warmth, especially on chilly days.
• Prefer vegan? Choose a vegan crescent dough (Trader Joe’s has a great option), use dairy-free butter and milk.
• Seasonal twist: In summer, mix in dried cranberries or chopped dried apricots with the pecans.
• I always use Diamond brand pecans—they’re fresher, and honestly, the difference is noticeable.
• If you’re out of brown sugar, use coconut sugar for a subtle, deeper flavor.

Everything comes together easily, and you can tweak the filling to suit your tastes. The ingredient list may look simple, but it delivers big on flavor and nostalgia!

Equipment Needed

You don’t need much to whip up these pecan pie crescent rolls—just basic kitchen gear. Here’s what I use every time:

• Baking sheet (rimmed, so nothing drips over the edge)
• Parchment paper or silicone baking mat (keeps rolls from sticking—trust me, I’ve learned the hard way!)
• Small mixing bowl (for the filling)
• Spoon or spatula (I prefer silicone spatulas, easier cleanup)
• Butter knife (for spreading filling if needed)
• Wire cooling rack (optional, but helps rolls cool evenly)
• Measuring cups and spoons (for precision—baking is a science, after all!)

If you don’t have parchment paper, a light spray of nonstick cooking spray on your baking sheet works. For mixing, any small bowl will do—I once used a sturdy mug in a pinch! If you’re on a budget, most dollar stores carry decent baking sheets and measuring sets. My grandma used to bake straight on an old cookie sheet (a little extra scrubbing afterward, but hey, the rolls were just as tasty). The only specialty item you might want is a wire rack for cooling, but you can let the rolls cool right on the pan if needed.

Maintenance tip: Keep your silicone baking mats clean by rinsing them right after use—sticky sugar filling can be stubborn if left too long. With the right gear, you’ll breeze through this recipe!

Preparation Method

Ready to get rolling? Here’s exactly how I make these cozy pecan pie crescent rolls, step-by-step:

1. Prep Your Oven and Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
2. Toast the Pecans (Optional, but recommended): Place chopped pecans in a dry skillet over medium heat for 2-3 minutes, stirring often. When they smell nutty and look slightly darker, they’re done. Let cool.
3. Make the Filling: In a small bowl, mix together 1/2 cup (60g) toasted pecans, 1/4 cup (50g) light brown sugar, 2 tablespoons (28g) melted butter, 1 tablespoon (15ml) maple syrup, 1/4 teaspoon vanilla extract, and a pinch of salt. Stir until well combined and sticky.
4. Open and Separate Crescent Dough: Carefully unroll the crescent dough onto your prepared baking sheet. Separate into 8 triangles (work gently, they tear easily!).
5. Fill the Crescents: Spoon about 1 tablespoon of filling onto the wide end of each triangle. Spread gently—don’t overfill or it’ll ooze out. If the dough tears, pinch it back together (been there!).
6. Shape and Roll: Starting from the wide end, roll each triangle up, tucking the filling inside as you go. Place each roll, point-side down, on the baking sheet. Space them out so they don’t touch.
7. Bake: Bake for 12-15 minutes, until golden brown and puffed. Keep an eye out—the sugar filling can bubble out a bit, but that’s part of the charm!
8. Cool: Let the rolls sit on the pan for 5 minutes, then transfer to a wire rack. The filling will set slightly as they cool.
9. Make the Glaze (Optional): While rolls cool, whisk together 1/2 cup (60g) powdered sugar, 1-2 tablespoons (15-30ml) milk, and 1/4 teaspoon vanilla in a small bowl. Drizzle over warm rolls for extra sweetness.
10. Serve and Enjoy: Serve warm for maximum gooeyness! The outside should be flaky, the inside sticky and nutty. If you notice any filling leaking out, just scoop it up and spoon it back on top (honestly, that’s the best part).

Prep Notes: If your kitchen is warm, keep crescent dough refrigerated until just before rolling to prevent stickiness. If the filling seems too runny, add a teaspoon more brown sugar. For extra crunch, sprinkle a few whole pecans on top before baking.

Troubleshooting: Crescent rolls bursting open? Roll a bit tighter and pinch the seams closed. Filling leaking? Use less per roll, or chill the filled crescents for 10 minutes before baking. If the bottoms brown too quickly, move the rack up one notch.

With these steps, you’ll have cozy pecan pie crescent rolls ready in no time, each with irresistible texture and flavor!

Cooking Tips & Techniques

Let’s face it—getting pecan pie crescent rolls just right is about more than following instructions. Here’s what I’ve learned after a few (okay, maybe a dozen) test batches:

• Don’t Skip Toasting Pecans: It’s an extra step, but toasting brings out a deeper, nuttier flavor. I learned this after a batch with raw pecans tasted, well, a little flat.
• Keep Dough Cold: Warm dough gets sticky and hard to roll. I once left it out too long, and ended up with a messy pile. Chill until you’re ready to work!
• Even Filling Distribution: Spread the pecan filling gently—too much in one spot, and the roll might burst open during baking. I use the back of a spoon for an even layer.
• Multitasking: Toast pecans while you prep your baking sheet and melt butter. Saves time and keeps things moving.
• Watch the Bake Time: Crescent rolls can go from golden to burnt quickly. Set a timer, and check at 12 minutes. Look for a deep golden color and puffed pastry.
• Glazing: If you love a gooey finish, glaze while the rolls are still warm. If you prefer crispier tops, wait until they’re cool.
• Consistency Tip: Use a cookie scoop for the filling to keep each roll uniform—makes for prettier presentation and even baking.
• Learn from Mistakes: I once used salted butter and skipped the pinch of salt—my rolls were way too salty. Stick to unsalted, and control seasoning yourself.

When you use these tips, your pecan pie crescent rolls will turn out flaky, gooey, and just sweet enough—every time. The little details make a big difference, I promise!

Variations & Adaptations

One of my favorite things about this recipe? You can tweak it for any mood, season, or dietary need. Here are some fun variations I’ve tried and loved:

• Dietary Swaps: For gluten-free treats, use gluten-free crescent dough (Schar and Pillsbury have options). For vegan rolls, swap in plant-based butter and milk and use vegan dough.
• Seasonal Flavors: Add a sprinkle of cinnamon or pumpkin pie spice to the filling for a fall twist. In spring, mix in dried cherries or cranberries for a fruity note.
• Chocolate Lover’s Version: Toss a tablespoon of mini chocolate chips into the filling—chocolate and pecans are seriously dreamy together.
• Different Nuts: Try walnuts for a milder, earthy flavor, or hazelnuts for something a little more gourmet.
• Method Adaptation: Air fryer fans, rejoice! Bake pecan pie crescent rolls in your air fryer at 350°F (175°C) for 8-10 minutes. They’ll be extra crispy.
• Nut-Free: Use sunflower seeds or pumpkin seeds for a similar crunch, or skip nuts and add shredded coconut for texture.
• Personal Favorite: Sometimes I add a little orange zest to the glaze—it gives the rolls a fresh, citrusy lift that’s perfect for brunch.

Don’t be afraid to play around with flavors and fillings. These crescent rolls are forgiving, and there’s no wrong way to enjoy that classic pecan pie coziness!

Serving & Storage Suggestions

Pecan pie crescent rolls are best served warm, right out of the oven. The filling is gooey and the pastry is flaky—honestly, it’s hard to wait! If you’re serving for brunch or dessert, stack them on a pretty plate and drizzle with glaze just before everyone digs in. For parties, set out a bowl of whipped cream or vanilla ice cream on the side—trust me, it’s a crowd favorite.

Pair with hot coffee, chai, or even a cozy mug of apple cider for the full fall dessert experience. If you want to get fancy, sprinkle with extra toasted pecans or a dusting of cinnamon before serving.

To store, let rolls cool fully, then keep in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. These freeze well, too—wrap tightly and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for about 8 minutes, or microwave for 15 seconds (the oven keeps them crisp!).

Flavor tip: The filling actually gets gooier and richer after a day or two, so don’t be afraid to make ahead. Just wait to glaze until right before serving for that fresh, bakery finish.

Nutritional Information & Benefits

Each pecan pie crescent roll contains approximately 180 calories, with 12g fat, 18g carbohydrates, and 2g protein. Pecans offer healthy fats, antioxidants, and a boost of plant-based protein—plus a good dose of fiber. Crescent dough adds carbs for quick energy, while the filling is sweet but not overwhelming.

These rolls can be tweaked to be gluten-free or dairy-free, so they’re a good fit for many diets. If you’ve got nut allergies, swap in seeds or coconut, as mentioned above. While they are definitely a treat, I feel good serving them because the ingredients are wholesome and the nuts provide lasting energy (not just a sugar rush).

As always, check the label on your crescent dough for potential allergens—some brands contain milk or soy. For me, these rolls are a cozy comfort food that fits in with a balanced, real-life way of eating.

Conclusion

If you’re searching for a fall dessert that’s easy, crowd-pleasing, and loaded with nostalgic flavor, these pecan pie crescent rolls are the answer. They’re flaky, buttery, and filled with everything you love about pecan pie—but with way less fuss and cleanup. Honestly, I love making them because they bring people together (and spark some serious recipe requests every time).

Feel free to customize your filling, swap nuts, or play around with spices. The best recipes are the ones you make your own! I still get a warm, fuzzy feeling every time I bake a batch—there’s just something about sharing a homemade treat that feels special.

Give these a try, and let me know in the comments how you adapted them for your family. Share your photos, pin the recipe for later, or tag me with your creations—I can’t wait to see what you come up with! Here’s to flaky pastry, gooey filling, and plenty of cozy moments ahead.

Frequently Asked Questions

Can I make pecan pie crescent rolls ahead of time?

Absolutely! Bake as directed, cool, and store in an airtight container. Wait to glaze until just before serving for best texture.

Can I freeze these crescent rolls?

Yes, wrap tightly and freeze for up to 2 months. Thaw and reheat in the oven for crispiness, or microwave briefly for convenience.

What’s the best way to toast pecans?

Toast chopped pecans in a dry skillet over medium heat for 2-3 minutes, stirring often. They should smell nutty and look slightly darker.

Can I use homemade crescent dough?

Definitely! Homemade dough works great—just roll into triangles and proceed as usual. The flavor will be even richer.

Are there nut-free options for this recipe?

Yes, substitute chopped sunflower or pumpkin seeds, or use shredded coconut for crunch. The rolls will still be delicious!

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