Pecan Pie Crescent Rolls Recipe
Want a quick dessert that tastes amazing? Try this Pecan Pie Crescent Rolls Recipe! It combines flaky crescent rolls with sweet pecan filling.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Small saucepan
- Spoon
- Sharp knife
Ingredients
- 1 can of refrigerated crescent rolls 8 count.
- 1/2 of chopped pecans.
- 3 tablespoons of melted butter.
- 1/4 cup of brown sugar.
- 2 tablespoons of corn syrup.
- 1/2 teaspoon of vanilla extract.
- A pinch of cinnamon.
- Tiny pinch of salt.
Instructions
- Set your oven to 375°F (190°C).
- Line your baking sheet with parchment paper.
- This prevents sticking.
- Mix butter, brown sugar, and corn syrup together.
- Add vanilla, cinnamon, and salt.
- Stir in the chopped pecans.
- Your filling is ready!
- Open the crescent roll can carefully.
- Separate the triangles on your work surface.
- Don't tear the dough.
- Spoon filling onto each triangle's wide end.
- Use about one tablespoon per roll.
- Don't overfill them.
- Start from the wide end.
- Roll toward the point gently.
- Place on your baking sheet.
- Bake for 12-15 minutes.
- They should turn golden brown.
- Let them cool for five minutes.
Notes
- Don't overfill the rolls or they'll leak.
- Toast your pecans first for extra flavor.
- Brush tops with butter after baking.
- Serve them warm for best taste.
- Store leftovers in an airtight container.
- Reheat in the oven, not the microwave.
- Add a drizzle of vanilla icing if desired.