Irresistible Pecan Pie Crescent Rolls in 25 Minutes

Oh my gosh, you have to try these pecan pie crescent rolls—they’re my secret weapon for last-minute holiday desserts! I stumbled upon this recipe when I needed something impressive but easy for a Christmas potluck, and now it’s my go-to every year. Imagine all the rich, buttery goodness of pecan pie wrapped up in flaky crescent dough, ready in less than 25 minutes. The first time I made them, my family devoured the whole batch before I could even take photos. Perfect for when you’re craving that classic pecan pie flavor without all the fuss!

Why You’ll Love These Pecan Pie Crescent Rolls

Trust me, these little rolls are about to become your new obsession. They’re:

• Crazy easy: 4 ingredients, 20 minutes, and you’re done—no fancy skills needed
• Perfect for when pecan pie cravings hit but you don’t want to make a whole pie
• Always a hit at parties (I’ve brought them to 3 potlucks this year—gone in minutes!)
• Smell like holiday magic while baking (that cinnamon-brown sugar aroma? Heavenly.)
• So versatile—drizzle with caramel, add chocolate chips, or keep them classic

Seriously, once you try them, you’ll understand why I always keep crescent dough in my fridge “just in case.”

Ingredients for Pecan Pie Crescent Rolls

Here’s everything you’ll need to make these irresistible treats – and yes, every single ingredient matters! I learned the hard way that skipping the vanilla or using light brown sugar just isn’t the same.

• 1 can (8 oz) refrigerated crescent roll dough – the kind that pops open (that sound still makes me jump!)
• 1/2 cup chopped pecans – chop them small but not powdery; you want little crunchy bits
• 1/4 cup packed brown sugar – pack it tight in your measuring cup for that caramel-y goodness
• 2 tbsp butter, melted – real butter only, please! Margarine just won’t give you that rich flavor
• 1 tsp ground cinnamon – the secret spice that makes these taste like holiday magic
• 1/4 tsp vanilla extract – pure vanilla if you’ve got it, but I won’t judge if you use imitation in a pinch

See? Nothing fancy – just pantry staples that transform into something extraordinary. Now let’s get baking!

How to Make Pecan Pie Crescent Rolls

Okay, let’s get to the fun part – making these irresistible rolls! Don’t worry if you’re not a baking pro – I’ve made every mistake possible with this recipe (hello, exploded pecan filling!) so you don’t have to. Follow these simple steps and you’ll have perfect pecan pie rolls every time.

Step 1: Prepare the Dough

First, preheat your oven to 375°F (190°C) – this gives it time to get nice and hot while you prep. Now, here comes my favorite part – pop open that crescent roll can! (I still jump every time it goes “PSSHT!”) Unroll the dough carefully on a clean surface – it’s okay if it sticks a little, just gently peel it apart. You’ll see those perfect little triangles – separate them along the perforated lines. Pro tip: If the dough tears a bit, just pinch it back together – no one will know once it’s baked!

Step 2: Mix the Filling

In a medium bowl, combine your chopped pecans, packed brown sugar, melted butter, cinnamon, and vanilla. Stir it all together until every pecan piece is coated in that sweet, buttery goodness. The mixture should look like wet sand with pecans – if it’s too dry, add just a tiny bit more melted butter. This is where the magic happens – that cinnamon-vanilla scent already smells like holiday memories!

Step 3: Assemble and Bake

Now for the fun part! Spoon about 1 tablespoon of the pecan mixture onto each dough triangle, spreading it evenly from the wide end to about 2/3 of the way down. Starting at the wide end, roll each triangle up toward the point – don’t worry about being perfect, rustic looks charming! Place the rolls point-side down on an ungreased baking sheet about 2 inches apart. Bake for 10-12 minutes until they’re golden brown – that perfect color means the sugar has caramelized just right. Your kitchen will smell amazing!

Let them cool for about 5 minutes before serving – trust me, that molten sugar filling is HOT! The wait is worth it though – that first bite of warm, flaky dough with the gooey pecan filling? Absolute heaven.

Tips for Perfect Pecan Pie Crescent Rolls

After burning more batches than I’d like to admit, here are my hard-earned secrets:

• Don’t overstuff! 1 tablespoon max per roll – any more and you’ll have a pecan lava explosion (been there).
• Oven too hot? The sugar burns before the dough cooks. Too cool? Soggy bottoms. 375°F is the sweet spot.
• For next-level goodness, drizzle warm rolls with caramel or a simple powdered sugar glaze while they’re still slightly warm.
• Quick check: If the pecans start smelling toasty before 10 minutes, your oven runs hot – pull them early!

Variations for Pecan Pie Crescent Rolls

One of the best things about this recipe? It’s like a blank canvas for your dessert creativity! Over the years, I’ve tried all sorts of twists – some winners (hello, chocolate!), some… interesting experiments (maple-bacon, I’m looking at you). Here are my favorite foolproof variations:

• Nut swaps: Walnuts work beautifully if you’re out of pecans. For a fancy twist, try toasted hazelnuts or almonds.
• Chocolate lovers: Sprinkle mini chocolate chips with the pecan filling – the melty pockets take these to another level!
• Boozy upgrade: Add 1/2 teaspoon bourbon or rum to the filling for grown-up gatherings (the alcohol bakes off, promise!).
• Glaze options: Drizzle with salted caramel, cream cheese glaze, or simple powdered sugar icing while warm.
• Seasonal spins: In fall, add a pinch of pumpkin pie spice. For Christmas, mix in chopped candied ginger or orange zest.

My husband still insists the classic version is best, but I love playing with different combinations – half the fun is making them your own!

Serving and Storing Pecan Pie Crescent Rolls

Here’s the hardest part – waiting those agonizing 5 minutes after they come out of the oven! But trust me, letting them cool slightly means you won’t burn your tongue on molten sugar (I speak from painful experience). They’re perfect warm when the filling is still gooey and the dough is crisp.

If you miraculously have leftovers (rare in my house!), store them in an airtight container at room temperature for up to 2 days. To reheat, pop them in a 300°F oven for 3-4 minutes to bring back that just-baked magic. Pro tip: The microwave makes them soggy – don’t do it!

Nutritional Information for Pecan Pie Crescent Rolls

Okay, let’s be real – we’re not eating these for health food! But I know some of you (like me) like to keep track, so here’s the scoop. These numbers are estimates since brands vary, but per roll you’re looking at:

• Calories: About 180 (worth every one!)
• Fat: 12g (mostly from those delicious pecans and butter)
• Carbs: 17g (that flaky dough and brown sugar combo)
• Protein: 2g (surprising little boost from the pecans)

Now, here’s my philosophy – life’s too short to stress over dessert calories. These rolls are meant to be enjoyed in moderation (though good luck stopping at just one!). The pecans actually pack healthy fats and fiber, so that makes them practically health food, right? (Okay, maybe not, but a girl can dream!)

Frequently Asked Questions

I get so many questions about these pecan pie crescent rolls – here are the ones that pop up most often in my kitchen (and my inbox!).

Can I Freeze Pecan Pie Crescent Rolls?

Absolutely! Freeze them after baking and cooling completely. Place in a single layer on a baking sheet to freeze solid first (about 1 hour), then transfer to an airtight container with parchment between layers. They’ll keep for up to 2 months. To reheat, pop frozen rolls on a baking sheet in a 350°F oven for 8-10 minutes – they’ll taste freshly baked!

Can I Use Homemade Dough?

You sure can, though it changes the texture a bit. My homemade dough recipe needs to be rolled thinner than crescent dough – aim for about 1/8 inch thickness before cutting into triangles. The baking time might increase by 2-3 minutes too. Honestly? While homemade is delicious, I keep reaching for the convenient crescent dough when I need these fast!

Can I make these ahead? Yes! Assemble the rolls up to 4 hours before baking and refrigerate covered. Add 1-2 minutes to the bake time since they’ll be cold. The filling might weep a little, but they’ll still taste amazing.

What if I don’t have pecans? Walnuts make a great substitute, or try almonds for a different twist. Just chop them to the same size as pecans would be.

Now go make a batch and tell me how they turn out – tag me with your pecan pie crescent roll creations! You can find more delicious recipes on Pinterest.

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