Buttery Crescent Rolls with Pecan Filling

Buttery Crescent Rolls with Pecan Filling transform store-bought dough into bakery-quality treats. Ready in 15 minutes with simple ingredients you already have.

Hey, I’m Linda! Welcome to Tasty at Home, where bold flavors meet everyday kitchens.

Last November, my sister called me in a panic. She’d volunteered to bring dessert to Thanksgiving dinner and completely forgot until the morning of. I rushed over with what I had on hand—a can of crescent rolls and some pecans from my pantry. What happened next? Pure magic.

Those buttery, golden rolls disappeared faster than the turkey. My nephew grabbed three before anyone else could reach the platter. The secret? A simple pecan pie filling wrapped in flaky dough that bakes in under 15 minutes.

I’ve made these Pecan Pie Crescent Rolls at least two dozen times since that day. They’ve saved me during last-minute potlucks, church bake sales, and lazy Sunday mornings when I wanted something special without the fuss. The aroma alone—toasted pecans mingling with caramelized sugar and butter—makes your kitchen smell like a Southern bakery.

Tasty at Home – Where bold flavors meet everyday kitchens.

What Makes These Pecan Crescent Rolls Special

These rolls combine the convenience of refrigerated dough with the rich, indulgent flavor of traditional pecan pie. You get that signature sticky-sweet filling without rolling out pastry dough or blind-baking a crust. It’s the best shortcut I’ve discovered in years.

The filling uses just five ingredients—sugar, corn syrup, butter, vanilla, and egg—to create that glossy, caramel-like coating that makes pecan pie irresistible. When you brush the partially-baked rolls with reserved filling, you create a second layer of flavor that soaks into every buttery fold.

Ingredients You’ll Need

Before we dive into the full list, let’s talk quality. Choose fresh pecans with no bitter aftertaste—give them a quick taste test before using. Your butter should be unsalted so you control the salt level, and pure vanilla extract (not imitation) makes a noticeable difference in flavor depth.

Ingredient	US Measurement	Metric	Notes
Dough
Pillsbury Crescent Rolls	1 can (8 oz)	227g	Keep refrigerated until ready to use
Filling
Chopped pecans	3/4 cup	90g	Toasted for deeper flavor (optional)
Granulated sugar	1/2 cup	100g	White sugar works best
Light corn syrup	1/2 cup	120ml	Creates signature glossy texture
Unsalted butter, melted	2 Tbsp	28g	Let cool slightly before mixing
Pure vanilla extract	1 tsp	5ml	Never use imitation
Large egg	1	1	Room temperature blends easier

Shopping Tips for US Grocery Stores

You’ll find crescent roll dough in the refrigerated section near the biscuits and cinnamon rolls. Pillsbury is the most reliable brand, though store brands work fine. Check the expiration date and avoid cans that are dented or bulging.

Pecans are usually in the baking aisle or bulk section. Pre-chopped saves time, but whole pecans you chop yourself often taste fresher. If you’re buying in bulk, store extras in the freezer—they stay fresh for months and won’t go rancid.

Light corn syrup (not dark) gives you that classic pecan pie sweetness without overpowering molasses notes. Karo is the standard brand, but any light corn syrup works perfectly.

Bold Add-ins and Creative Variations

Want to customize these crescent recipes? Try adding a pinch of cinnamon or nutmeg to the filling for warm spice notes. A tablespoon of bourbon transforms them into grown-up treats (the alcohol bakes off). Mini chocolate chips mixed with the pecans create a turtle candy effect.

For international readers without access to corn syrup, substitute with equal parts honey and maple syrup (the texture will be slightly different but still delicious). No crescent rolls? Use puff pastry cut into triangles—just increase baking time by 3-4 minutes.

Equipment and Step-by-Step Instructions

What You’ll Need

A rimmed baking sheet prevents any filling from dripping onto your oven floor. Parchment paper makes cleanup effortless and prevents sticking. You’ll also need a large mixing bowl, measuring cups and spoons, a pastry brush, and a fork for whisking.

Don’t have a pastry brush? A folded paper towel works surprisingly well for brushing on that final glaze. No parchment paper? Lightly grease your baking sheet with butter or cooking spray.

Step 1: Preheat and Prep Your Workspace

Set your oven to 350°F (175°C). This moderate temperature allows the dough to puff and brown without burning the sugary filling.

Line your baking sheet with parchment paper, letting it extend slightly over the edges for easy removal later. As Julia Child always emphasized, preparation makes cooking effortless—having everything ready before you start prevents scrambling mid-recipe.

Step 2: Create the Pecan Pie Filling

Crack your egg into a large bowl and whisk it lightly with a fork. Add the sugar, corn syrup, melted butter, and vanilla extract. Mix until everything combines into a smooth, glossy liquid. The mixture should look like thin caramel sauce.

Here’s where I made my first mistake—I forgot to reserve some filling for brushing later. Learn from my error! Measure out 2 tablespoons of this mixture into a small bowl and set it aside. You’ll thank yourself in a few minutes.

Dump your chopped pecans into the remaining filling and stir until every piece is coated. The pecans should glisten with that sweet mixture, ready to transform your crescent rolls into something extraordinary.

Step 3: Assemble Your Rolls

Pop open that can of crescent rolls—always fun, right? Unroll the dough and separate it into eight individual triangles along the perforated lines. Lay them on your prepared baking sheet with the wide end facing you.

Spoon 2 to 3 tablespoons of pecan filling onto the wide end of each triangle. Don’t overfill or the filling will ooze out during baking. Thomas Keller teaches that restraint in portioning creates better final results—it’s true here, too.

Starting from the wide end, roll each triangle toward the point. Tuck the tip underneath slightly so it doesn’t unroll during baking. Space them about 2 inches apart on the sheet.

Step 4: First Bake

Slide your baking sheet into the preheated oven. Set a timer for 8 minutes. During this initial bake, the dough begins to set and puff, creating structure that will hold the final glaze.

Watch for the rolls to start turning from pale to slightly golden. They won’t be fully cooked yet—that’s exactly what you want. This two-stage baking method is the secret to getting that bakery-quality glaze without burning the sugar.

Step 5: Apply the Glaze and Finish Baking

Pull the baking sheet from the oven (use those oven mitts!). Working quickly, brush each roll with your reserved sugar mixture. The partially-baked dough will soak up this glaze, creating an extra layer of sweet, sticky goodness.

Return the rolls to the oven for another 5 minutes. Now they’ll finish baking and develop that gorgeous golden-brown color. The glaze will bubble slightly and set into a shiny coating.

You’ll know they’re done when the tops are light golden brown and the dough looks fully cooked (no pale, raw sections). The filling should be bubbling gently at the seams.

Step 6: Cool and Serve

Remove the rolls from the oven and let them cool on the baking sheet for 5 minutes. This cooling time lets the filling set slightly—if you bite into them immediately, molten sugar will burn your mouth. Trust me on this one.

Want extra pecan crunch? Sprinkle a few more chopped pecans on top while the rolls are still hot. They’ll stick to the glaze and add textural contrast. Transfer the rolls to a serving platter using a spatula.

Expert Tips and Creative Variations

Pro Tips for Perfect Results Every Time

Toast your pecans before adding them to the filling. Spread them on a baking sheet and toast at 350°F for 5-7 minutes until fragrant. This deepens their flavor and adds complexity to your pecan desserts.

Don’t skip reserving that 2 tablespoons of filling. That final brushing is what creates the bakery-quality glaze that sets these rolls apart from ordinary crescent roll recipes.

Room temperature eggs blend more smoothly into the filling than cold ones. Take your egg out of the fridge 30 minutes before you start baking.

Creative Variations to Try

Chocolate Pecan Rolls: Add 1/4 cup mini chocolate chips to the filling. The chocolate melts slightly during baking, creating a turtle candy effect.

Maple Bourbon Pecan Rolls: Replace 2 tablespoons of corn syrup with real maple syrup and add 1 tablespoon bourbon to the filling. The alcohol bakes off but leaves incredible depth.

Cranberry Pecan Rolls: Mix 1/4 cup dried cranberries with the pecans. Perfect for holiday gatherings when you want festive colors.

Pumpkin Spice Pecan Rolls: Add 1/2 teaspoon pumpkin pie spice to the filling. These taste like autumn in every bite.

Salted Caramel Pecan Rolls: Sprinkle flaky sea salt over the rolls right after they come out of the oven. The sweet-salty contrast is addictive.

Storage and Make-Ahead Instructions

Store leftover rolls in an airtight container at room temperature for up to 2 days. They stay soft and delicious without refrigeration.

For longer storage, refrigerate them for up to 5 days. Warm them in a 300°F oven for 5 minutes before serving to restore that fresh-baked texture.

Storage Method	Duration	Instructions
Room temperature	2 days	Airtight container
Refrigerated	5 days	Reheat in oven before serving
Frozen (unbaked)	2 months	Assemble, freeze on tray, then bag
Frozen (baked)	1 month	Cool completely, wrap individually

Can you freeze these? Absolutely! For unbaked rolls, assemble them completely, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 3-4 minutes to the total baking time.

Already baked? Let them cool completely, wrap individually in plastic wrap, and freeze for up to a month. Thaw at room temperature and warm in a 300°F oven for 5 minutes.

Perfect Pairings and Serving Suggestions

These rolls shine as a breakfast treat alongside creamy coffee drinks and seasonal lattes. They’re also fantastic as a dessert after hearty pasta dinners or comfort food casseroles.

Serve them warm with vanilla ice cream for an easy à la mode dessert. The contrast between hot, sticky rolls and cold, creamy ice cream is outstanding.

They’re also perfect for brunch buffets, church potlucks, or afternoon tea. Arrange them on a pretty platter and watch them disappear faster than you can say “pecan pie.”

For a complete Southern-inspired spread, pair them with fresh fruit salads and strong coffee.

Crescent Rolls with Pecan Filling FAQs

Final Thoughts: Your New Go-To Recipe

These Buttery Crescent Rolls with Pecan Filling prove that impressive desserts don’t require hours in the kitchen. With just 15 minutes of active time and ingredients you probably have right now, you can create something that tastes like you spent all day baking.

The beauty of this recipe is its versatility. Make them for breakfast, dessert, or an afternoon snack. They’re equally at home at fancy brunches and casual family dinners. Every time I make them, someone asks for the recipe—and now you have it.

Remember that Thanksgiving morning when my sister needed a miracle? These rolls have become our family tradition ever since. We make them every holiday now, and each batch disappears just as fast as that first one.

Try making a batch this weekend and let me know how they turn out! What variation are you most excited to try? Drop a comment below and share your experience—I love hearing how you make these rolls your own.

Serve them with hot coffee or cold milk for the ultimate comfort food experience. You’ll never look at store-bought crescent rolls the same way again