Last Sunday morning I was craving something sweet for breakfast but didn’t want to spend hours in the kitchen. I had a can of crescent rolls in the fridge and some leftover pecans from my last baking project, and I thought, why not try something new?
These little pecan pie crescents came out of the oven looking like I’d spent all morning making fancy pastries. My husband took one bite and said they tasted just like pecan pie but without all the work. My teenage daughter actually put her phone down to ask for the recipe.
Now they’re my go-to when I need something impressive but easy. Twenty minutes from start to finish, and everyone thinks you’re a baking genius.
What Makes This Recipe Special?
The magic is in how that corn syrup binds everything together. It creates this sticky, caramelized filling that tastes exactly like pecan pie without making a whole pie.
Using crescent roll dough means you get that buttery, flaky pastry without any of the hassle of making your own dough. It’s like a shortcut that actually makes things better.
That little bit of cinnamon warms up the whole filling and makes your kitchen smell incredible while they bake.
Why You’ll Love This Recipe
They’re ready in 22 minutes total. Perfect for when unexpected company shows up or you need a quick dessert.
You probably already have most of these ingredients on hand. I always keep crescent rolls in the fridge for emergencies like this.
They’re fancy enough for guests but easy enough for a weekday treat. Kids can help roll them up too.
Plus, they freeze beautifully if you want to make a double batch and save some for later.
Recipe Tips for Success
Don’t overfill the crescents or the filling will leak out while they bake. Just one teaspoon is plenty.
Make sure your pecan pieces are small enough. Big chunks will poke through the dough and make rolling difficult.
Roll them up tight but don’t stretch the dough too much. You want them snug but not torn.
The cooking spray on top helps them get that beautiful golden color. Don’t skip this step.
Let them cool for at least 5 minutes before eating. The filling will be molten hot right out of the oven.
What You’ll Need
2 tablespoons light brown sugar
1/3 cup finely chopped pecans
1/2 teaspoon ground cinnamon
1 tablespoon light corn syrup
1 8-ounce can refrigerated crescent roll dough
Cooking spray
Optional: powdered sugar for dusting
Light brown sugar gives the best flavor here, but dark brown sugar works too if that’s what you have. Just use a little less because it’s stronger.
Make sure your pecans are chopped small. I use my food processor to get them just right, but chopping by hand works fine too.
Step by Step Instructions
1. Get your oven ready.
Preheat the oven to 375°F and line a baking sheet with parchment paper. This keeps them from sticking and makes cleanup easier.
2. Make the pecan filling.
In a small bowl, mix together the brown sugar, chopped pecans, cinnamon, and corn syrup. Stir until everything is evenly coated and sticky.
3. Prep the dough.
Unroll the crescent roll dough and separate it into 8 triangles. Try not to stretch or tear the dough while you’re working with it.
4. Fill each triangle.
Spoon about 1 teaspoon of the pecan mixture onto the wide end of each triangle. Don’t use more than that or it’ll leak out.
5. Roll them up.
Starting from the wide end, carefully roll up each triangle and place it point-side down on your baking sheet. Keep them evenly spaced.
6. Prep for baking.
Lightly spray the tops with cooking spray. This helps them get golden and beautiful.
7. Bake until golden.
Bake for 10-12 minutes, until they’re golden brown and puffed up. Keep an eye on them because ovens vary.
8. Cool and serve.
Let them cool for about 5 minutes, then dust with powdered sugar if you want. Serve them while they’re still warm.
How to Get the Perfect Texture
The key to that perfect pecan pie flavor is getting the filling consistency just right. The corn syrup should make everything sticky but not wet.
If your filling seems too dry, add just a tiny bit more corn syrup. If it’s too wet, add a little more brown sugar to absorb the moisture.
Room temperature dough is easier to work with than cold dough. If your crescent rolls have been in the fridge for a while, let them sit out for 10 minutes before using.
Don’t overbake them. They should be golden brown but still soft. They’ll continue cooking a little bit after you take them out.
Variations to Try
Try different nuts like chopped walnuts or even mini chocolate chips for a different flavor.
Add a tiny pinch of nutmeg to the filling for extra warmth and spice.
Drizzle them with a simple glaze made from powdered sugar and milk instead of dusting.
For holidays, add a little orange zest to the filling. It pairs beautifully with pecans.
Make them even more indulgent by adding a small piece of cream cheese to each triangle before rolling.
Make-Ahead Tips
You can prep these the night before and keep them covered in the fridge. Just add a minute or two to the baking time.
The unbaked crescents freeze really well. Wrap them individually and freeze for up to 3 months.
If you want to reheat baked ones, pop them in a 300°F oven for about 5 minutes to crisp them back up.
Frequently Asked Questions
Can I use honey instead of corn syrup?
Honey works, but it might make the filling a little runnier. Start with just half the amount and add more if needed.
What if I don’t have pecans?
Walnuts work great, or you could try chopped almonds. Even mini chocolate chips would be delicious.
How do I keep them from leaking?
Don’t overfill them, and make sure to roll them tight. Pinch the seams closed if you need to.
Can I make these without the cooking spray?
You can, but they won’t get as golden. A light brush of melted butter works too if you don’t have cooking spray.
How long do they stay fresh?
They’re best eaten the same day, but they’ll keep covered at room temperature for 2-3 days.
What if my dough tears while rolling?
Just pinch it back together and keep going. Crescent roll dough is pretty forgiving.
Can I double this recipe?
Absolutely. You’ll need two cans of crescent rolls and just double all the filling ingredients. You might need two baking sheets.
Wonderful easy recipe
I can’t wait to get to the nuthouse for pecans. This recipe sounds splendid.