Pecan pie is a holiday must-have, but sometimes you need that gooey, nutty, buttery goodness without the time commitment of making a whole pie. That’s where these easy 5-ingredient pecan pie crescent rolls come in! This clever recipe uses store-bought crescent roll dough as a shortcut, wrapping it around a sweet, sticky filling that tastes exactly like the center of your favorite pecan pie.
This is the perfect quick dessert for busy home cooks. They are ready in less than 30 minutes, they’re perfectly portioned, and they deliver all the festive flavor you crave. With their flaky crust and warm, gooey center, these crescent rolls are a fun, handheld twist on a classic that will become your new favorite holiday tradition.
Why You’ll Love This Recipe
- Lightning Fast: Ready in under 30 minutes, making them ideal for last-minute guests or a spontaneous sweet craving.
- Minimal Ingredients: The recipe uses just a handful of simple pantry staples for the filling, saving you a trip to the store.
- Perfectly Portioned: Each roll is a single serving, making them easy to serve and a breeze to eat—no slicing required!
- Gooey and Flaky: You get the satisfying, buttery flakiness of the crescent roll dough combined with the rich, gooey, nutty texture of pecan pie filling.
- Holiday Flavor Made Easy: All the taste of a classic holiday dessert without the lengthy baking or cooling time.
Ingredients
- 1 (8 oz or 225 g) can refrigerated crescent roll dough (8 triangles)
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (110 g) light brown sugar, packed
- 1/4 cup (60 ml) light corn syrup (or maple syrup)
- 1 cup (115 g) chopped pecans
- 1/2 tsp vanilla extract
Equipment
- Baking sheet
- Parchment paper
- Small saucepan
- Whisk
- Measuring cups and spoons
Step-by-Step Instructions
- Prep and Preheat: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This step is very important, as the filling may leak out and stick if you don’t use parchment.
- Make the Filling: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and light corn syrup. Cook for 2-3 minutes, stirring constantly until the sugar is dissolved and the mixture is smooth and bubbling gently.
- Finish the Filling: Remove the pan from the heat. Stir in the chopped pecans and vanilla extract. Set the filling aside for about 5 minutes to cool slightly. It should still be warm, but not piping hot, which will prevent it from melting the crescent dough too quickly.
- Unroll the Dough: Unroll the crescent roll dough and separate it into 8 individual triangles. Lay them flat on your parchment-lined baking sheet.
- Fill and Roll: Spoon about 1 1/2 to 2 teaspoons of the pecan filling onto the wide end of each crescent roll triangle. Gently spread the filling, leaving a small border at the edges. Starting from the wide end, roll up each crescent roll, tucking in any filling that tries to escape. Place the rolls on the baking sheet with the point facing down.
- Bake: Bake for 12–15 minutes, or until the crescent rolls are golden brown and puffed, and the filling is visibly melted and bubbly.
- Cool and Serve: Let the rolls cool on the baking sheet for at least 10 minutes before serving. This allows the hot, sticky filling to set up. Serve warm.
Substitutions and Variations
- Syrup: If you prefer a richer, non-traditional pecan flavor, you can substitute the light corn syrup with pure maple syrup. The final texture will be slightly less gooey but still delicious.
- Nuts: Swap the pecans for chopped walnuts or almonds. For a nut-free version, simply omit the nuts and increase the amount of brown sugar by 2 tablespoons.
- Spice: Add a pinch of cinnamon or pumpkin pie spice to the filling when you add the vanilla extract for a more festive aroma and flavor.
- Dough: You can use puff pastry sheets instead of crescent rolls. Cut the sheet into 8 triangles and proceed with the recipe.
Pro Tips and Common Mistakes to Avoid
- Parchment Paper is a Must: The hot, sugary filling is extremely sticky and will fuse itself to a metal baking sheet. Always use parchment paper for easy removal and cleanup.
- Cool the Filling: Allowing the filling to cool for a few minutes before spooning it onto the dough is crucial. If the filling is too hot, it will melt the dough and make it very difficult to roll.
- Don’t Overfill: It’s tempting to load up the rolls, but using too much filling will cause it all to leak out and burn on the pan. Stick to the 1 1/2 to 2-teaspoon limit.
- Tuck the Tip: Make sure the narrow point of the crescent roll is tucked firmly under the roll when you place it on the baking sheet. This helps keep the roll’s shape.
Storage, Make-Ahead, and Reheating
- Make-Ahead: The pecan filling can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat it gently on the stovetop until pourable before using. The rolls themselves are best assembled and baked fresh.
- Storage: Store leftover, cooled crescent rolls in an airtight container at room temperature for up to 2 days. If you need to store them longer, move them to the refrigerator.
- Freezing: We do not recommend freezing the assembled or baked rolls, as the dough and filling texture can suffer.
- Reheating: To enjoy that warm, gooey center and flaky crust again, reheat the rolls in a toaster oven or in a regular oven at 350°F (175°C) for 5–7 minutes.
Serving Suggestions
These crescent rolls are divine on their own, but for a next-level dessert, serve them warm with a scoop of vanilla bean ice cream or a generous dollop of freshly whipped cream. A cup of black coffee or a warm latte is the perfect pairing to cut through the richness of the pecan filling.
Approximate Nutrition
- Yields: 8 rolls
- Serving Size: 1 roll
- Calories: 360 kcal
- Protein: 3 g
- Fat: 25 g
- Carbohydrates: 30 g
Note: These are approximations and can vary based on the specific brand of crescent roll dough and whether you use corn syrup or maple syrup.
FAQs
Q: Why did all the filling leak out of my rolls?
A: This usually happens for two reasons: overfilling (using too much filling) or the filling being too hot. Ensure you use no more than 2 teaspoons of filling per roll and let the filling cool for at least 5 minutes before spooning it onto the dough.
Q: Can I skip the corn syrup?
A: Corn syrup is key to the classic pecan pie texture. It prevents the sugar from crystallizing, which keeps the filling wonderfully gooey and smooth. If you skip it, your filling may be grainy or slightly harder. Maple syrup is the best substitute.
Q: Can I use different nuts, like walnuts?
A: Yes, absolutely! Walnuts work perfectly well and have a very similar texture. You can substitute them for pecans in a one-to-one ratio.
Q: How do I make these look more decorative?
A: Before baking, you can brush the tops of the rolls with an egg wash (1 egg beaten with 1 tablespoon of water) and sprinkle a few whole pecan halves on top for a beautiful, golden-brown glaze.
Q: Do I need to refrigerate the leftovers?
A: Because the filling is very high in sugar and has no fresh dairy, they can be stored at room temperature for up to two days. However, to keep them fresh and flaky longer, it is best to store them in an airtight container in the refrigerator.
5-Ingredient Pecan Pie Crescent Rolls
Equipment
- Baking sheet
- Parchment paper
- Small saucepan
- Whisk
- Measuring cups and spoons
Ingredients
- 1 can (8 oz / 225 g) refrigerated crescent roll dough (8 triangles)
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (110 g) light brown sugar, packed
- 1/4 cup (60 ml) light corn syrup (or maple syrup)
- 1 cup (115 g) chopped pecans
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.
- In a small saucepan, melt butter. Stir in brown sugar and corn syrup. Cook 2–3 minutes until smooth and bubbling.
- Remove from heat. Stir in chopped pecans and vanilla. Let cool 5 minutes.
- Unroll crescent dough into 8 triangles on parchment-lined sheet.
- Spoon 1 1/2–2 tsp filling onto wide end of each triangle. Roll up tightly, placing tip underneath.
- Bake 12–15 minutes until golden and bubbly.
- Cool 10 minutes before serving. Enjoy warm.
