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Pecan Pie Crescent Rolls

Flaky crescent rolls filled with a thick, gooey, viscous pecan pie filling and topped with a sweet glaze. The perfect easy holiday dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 rolls
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Pecan Pie Filling
  • 1 tube Refrigerated Crescent Roll Dough 8 oz
  • 0.5 cup Chopped Pecans plus 2 tbsp for topping
  • 0.25 cup Unsalted Butter
  • 0.25 cup Packed Light Brown Sugar
  • 2 tbsp Light Corn Syrup or Maple Syrup
  • 0.5 tsp Vanilla Extract
  • 0.25 tsp Ground Cinnamon
  • pinch Salt
Sweet Glaze
  • 0.5 cup Powdered Sugar
  • 2 tbsp Milk or Cream approx, as needed
  • 0.25 tsp Vanilla Extract

Equipment

  • Baking sheet
  • Parchment paper
  • Small saucepan

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
  2. Make Filling: In a small saucepan, melt butter, brown sugar, and corn syrup. Stir until dissolved. Let bubble 1 minute. Remove from heat.
  3. Combine: Stir 1/2 cup pecans, vanilla, cinnamon, and salt into the sugar mixture. It will be a thick, heavy, viscous sauce. Let cool 5-10 minutes.
  4. Fill Rolls: Unroll crescent dough. Place 1 tbsp of the thick, gooey filling on the wide end of each triangle. Roll up, starting from the wide end.
  5. Bake: Place on prepared pan. Bake 10-12 minutes until golden brown.
  6. Make Glaze: Whisk powdered sugar, 1 tbsp milk, and vanilla. Add milk slowly until a thick, viscous, drizzly consistency is reached.
  7. Finish: Let rolls cool 5 minutes. Drizzle with the gooey glaze and top with remaining pecans. Serve warm.

Notes

Do not overfill the rolls, as the thick, gooey filling will bubble and leak. Serve warm for the best flaky texture and viscous, gooey center. Reheat in the microwave for 10 seconds.