Pecan Pie Crescent Rolls
These Pecan Pie Crescent Rolls offer the comforting taste of pecan pie in a quick and easy format. Perfect for the holidays or any time you crave a sweet and nutty treat, they're a delightful alternative to a full-sized pie with minimal effort.
Equipment
- Medium bowl
- Measuring cups and spoons
- Baking Sheet
- Parchment paper
- Small bowl
- Whisk
- Wire rack
Ingredients
- 1 cup chopped pecans
- ½ cup packed light brown sugar
- ¼ cup butter, melted
- 2 tablespoons corn syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup powdered sugar
- 1-2 tablespoons milk or cream
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the chopped pecans, brown sugar, melted butter, corn syrup, vanilla extract, and salt. Stir until well combined.
- Unroll the crescent roll dough and separate it into triangles.
- Spoon a generous tablespoon of the pecan filling onto the wide end of each triangle.
- Starting at the wide end, roll up each triangle towards the point.
- Place the crescent rolls onto the prepared baking sheet, point side down.
- Bake for 12-15 minutes, or until the crescent rolls are golden brown and the filling is bubbly.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the crescent rolls are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and milk (or cream) until smooth. Add more milk or cream, a teaspoon at a time, until you reach your desired consistency.
- Drizzle the glaze over the cooled crescent rolls.
Notes
For a deeper, nuttier flavor, toast the pecans lightly before chopping. Adjust the glaze consistency by adding milk or cream gradually. You can prepare the pecan filling up to 24 hours in advance and store it in the refrigerator. Baked crescent rolls are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days. For variations, add a pinch of cinnamon or nutmeg to the filling, or drizzle with melted chocolate after baking.