These Pecan Pie Crescent Rolls are all about buttery pastry wrapped around a gooey, nutty filling — perfect for making a classic pecan pie into a quick, handheld treat. I make them when I want the flavor of pecan pie without the fuss of blind baking; they bake in under 20 minutes and deliver big flavor. If you like small handheld desserts, my take on handheld pecan pie crescent rolls keeps the filling thick and the crust crisp.
Why Make This Recipe
- Fast: Ready in about 30 minutes from start to finish, great for last-minute guests or potlucks.
- Crowd-pleasing flavor: All the caramel-y, toasty pecan notes of pie in a bite-sized package.
- Minimal equipment: You only need a muffin tin, bowl, and a spoon — no rolling pin or pie plate required.
- Versatile for occasions: Serve these for brunch, dessert, or holiday finger food.
- Personal note: I love how toasting the pecans first deepens the flavor — a small step that feels like a pro trick.
I also use these ideas when I want to turn other holiday pies into single-serve portions like mini pecan pies for dessert boards.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 12–15 minutes at 375°F (190°C)
- Total time: 22–25 minutes
- Servings: 8 rolls (one 8-count crescent tube)
- Difficulty: Easy
- Method: Assemble crescent dough in a muffin tin, spoon in pecan pie-style filling, then bake until golden.
For a slightly deeper maple note you can take inspiration from a maple pecan pie flavor profile when choosing syrups.
My Experience Making This Recipe
In testing, I adjusted the filling to be slightly thicker than a classic pie filling so it wouldn’t run through the seams of the crescent dough. Toasting the pecans for 6–8 minutes at 350°F gave a noticeable flavor boost and crunch that I preferred. I also learned that folding the dough gently, not stretching it, prevents tearing and leaking.
How to Make Pecan Pie Crescent Rolls
Start by toasting 1 cup chopped pecans at 350°F for 6–8 minutes until fragrant. Whisk 3/4 cup packed brown sugar, 1/4 cup light corn syrup (or 3 tbsp maple syrup), 2 tbsp melted butter, 1 tsp vanilla, and 1 large beaten egg until smooth; stir in the toasted pecans. Separate one 8 oz can of refrigerated crescent roll dough into triangles, press each into a greased muffin cup to form a small cup, then spoon about 1 to 1.5 tablespoons of filling into each. Bake at 375°F for 12–15 minutes until the dough is golden and the filling has set at the edges. Let cool 5–10 minutes before removing; they firm up as they rest.
If you want to see a similar layering technique for filled crescent bakes, I find the approach used in cheesecake crescent rolls casserole helpful for visualizing dough handling.
Expert Tips for Success
- Toast the pecans: Always toast nuts at 350°F for 6–8 minutes to deepen flavor and reduce moisture. Use a sheet tray and watch closely.
- Seal seams gently: Press the dough gently into the muffin tin rather than stretching it; stretching makes the dough shrink away while baking.
- Egg wash for shine: Lightly brush each roll with a beaten egg or milk for a glossy, golden finish.
- Control sweetness: If you want less sugar, reduce brown sugar to 1/2 cup and add 1–2 tbsp of corn syrup for structure. For a brown-sugar-maple nuance, recipes like brown sugar and maple mixes are a good reference for balancing flavors.
- Use a good muffin tin: A nonstick or silicone 12-cup muffin tin makes removal easier; spray with nonstick spray or butter the cups well.
How to Serve Pecan Pie Crescent Rolls
- Serve warm with a scoop of vanilla ice cream or a drizzle of heavy cream for contrast.
- Present on a slate board or in a lined basket for casual entertaining; dust lightly with powdered sugar for a finishing touch.
- Offer small ramekins of whipped cream or bourbon caramel for dipping.
- These make a festive brunch item alongside coffee and spiced tea.
Storage and Reheating Guide
- Room temperature: Store cooled rolls in an airtight container for up to 24 hours to keep the crust crisp.
- Refrigerator: Keep in an airtight container for 3–4 days; bring to room temperature or reheat before serving.
- Freezing: Freeze baked rolls on a sheet tray until firm, then transfer to a freezer bag for up to 1 month. Thaw in the fridge overnight.
- Reheating: Reheat from chilled in a 300°F oven for 8–10 minutes to crisp the pastry; from frozen, bake 12–15 minutes at 325°F. Avoid microwaving for more than 15–20 seconds or the filling may become rubbery.
Recipe Variations
- Gluten-free: Use a store-bought gluten-free crescent dough or make small tart shells from gluten-free pie dough. Baking time may vary; watch for golden edges.
- Dairy-free: Substitute melted dairy-free butter and use a dairy-free crescent dough if available. Use coconut oil sparingly — it can change flavor.
- Bourbon pecan: Add 1 tablespoon bourbon to the filling for a warm, boozy note; reduce liquid elsewhere by 1 tsp.
- Chocolate-pecan: Stir 1/4 cup mini chocolate chips into the filling for a chocolate-pecan twist; fold them in at the end to avoid melting too soon.
Nutritional Highlights
- Pecan benefits: Pecans provide heart-healthy monounsaturated fats and micro-nutrients like magnesium and zinc.
- Calorie note: These are a treat — one roll typically ranges from 200–320 kcal depending on size and filling. Enjoy in moderation.
- Allergens: Contains tree nuts (pecans), wheat (crescent dough), and typically dairy and egg. Label accordingly for guests.
Troubleshooting Common Issues
- Soggy bottoms: Pre-bake the lined dough 2–3 minutes at 375°F before adding filling, or use a slightly thicker filling by reducing corn syrup by a tablespoon.
- Filling leaks through seams: Don’t stretch the dough; press it into the cup and overlap lightly. Chill the filled tin for 5 minutes before baking to set seams.
- Overbrowning edges: Tent with foil halfway through baking or reduce oven temp to 350°F and increase bake time by a few minutes.
Frequently Asked Questions
Q: Can I make these ahead of time and freeze them?
A: Yes. Bake, cool completely, then freeze on a sheet tray until firm and transfer to a sealed container for up to 1 month. Reheat from frozen in a 325°F oven for 12–15 minutes.
Q: Can I substitute maple syrup for corn syrup?
A: Yes. Use 3 tablespoons maple syrup in place of 1/4 cup corn syrup for a more maple-forward flavor, but the filling will be slightly looser so reduce by 1 tablespoon if you want a thicker set.
Q: How do I keep the topping from becoming too hard when chilled?
A: The filling firms in the fridge; let rolls sit at room temperature for 15–20 minutes before serving, or warm briefly in a 300°F oven for 6–8 minutes to soften without melting the crust.
Q: Can I use homemade pie crust instead of crescent dough?
A: You can, but homemade pie crust tends to be denser. Roll thin and press gently into the muffin tin, then par-bake 2–3 minutes to prevent sogginess before filling.
Conclusion
If you want a quick, portable take on pecan pie with big flavor and minimal fuss, this version of Pecan Pie Crescent Rolls is a reliable crowd-pleaser that you can tweak to taste and dietary needs.
Pecan Pie Crescent Rolls
- Total Time: 25 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Quick and easy crescent rolls filled with a gooey pecan pie-inspired filling, perfect for dessert or brunch.
Ingredients
- 1 cup chopped pecans
- 3/4 cup packed brown sugar
- 1/4 cup light corn syrup (or 3 tbsp maple syrup)
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1 large beaten egg
- 1 can (8 oz) refrigerated crescent roll dough
Instructions
- Preheat oven to 350°F (175°C) and toast the pecans for 6–8 minutes until fragrant.
- In a bowl, whisk together brown sugar, corn syrup (or maple syrup), melted butter, vanilla, and beaten egg until smooth.
- Stir in the toasted pecans.
- Separate the crescent roll dough into triangles and press each into a greased muffin cup to form a small cup.
- Spoon 1 to 1.5 tablespoons of the filling into each dough cup.
- Bake at 375°F (190°C) for 12–15 minutes until golden and set at the edges.
- Let cool for 5–10 minutes before serving.
Notes
Serve warm with vanilla ice cream or cream. Store in an airtight container for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American