Pecan Pie Crescents

Why You’ll Love This Recipe

I love how incredibly easy these are to make. There’s no need to roll out pie dough or measure dozens of ingredients. The filling has everything I expect from a traditional pecan pie—caramelized brown sugar, rich butter, crunchy pecans—all wrapped in soft, flaky crescent rolls. These little rolls are portable, mess-free, and every bit as satisfying as the full-sized pie.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 can crescent roll dough (8-count)

• ⅓ cup chopped pecans

• ¼ cup brown sugar (packed)

• 2 tablespoons unsalted butter, melted

• ½ teaspoon vanilla extract

• ¼ teaspoon cinnamon (optional, but I like the warmth it adds)

• Pinch of salt

Directions

I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a small bowl, I stir together the chopped pecans, brown sugar, melted butter, vanilla extract, cinnamon, and salt until well combined. The mixture should look gooey and sticky—just like pecan pie filling.

Next, I unroll the crescent dough and separate it into triangles along the perforated lines.

I spoon about a tablespoon of the pecan filling onto the wide end of each triangle. I’m careful not to overfill—it makes rolling easier and less messy.

Then, I roll up each triangle starting from the wide end, tucking in the filling as I go. Once all the crescents are rolled, I place them on the prepared baking sheet with the pointed end facing down.

I bake them for 10–12 minutes, or until they’re golden brown and the filling is bubbling slightly at the seams.

Once they’re out of the oven, I let them cool for a few minutes before serving warm. Sometimes I give them a light dusting of powdered sugar for a pretty finish.

Servings and timing

This recipe makes 8 crescent rolls.

• Prep Time: 10 minutes

• Cook Time: 12 minutes

• Total Time: 22 minutes

They’re great as a dessert, snack, or addition to a holiday breakfast spread.

Variations

• Add chocolate chips: A few mini chocolate chips in the filling turn these into turtle crescents.

• Use maple syrup: I swap in a teaspoon of maple syrup for some of the brown sugar for a deeper, richer flavor.

• Top with glaze: A drizzle of powdered sugar glaze adds extra sweetness and makes them look bakery-worthy.

• Spice it up: I add a pinch of nutmeg or allspice along with the cinnamon for a more festive flavor.

• Make them mini: I cut each triangle in half lengthwise for bite-sized pecan pie crescents—perfect for a dessert tray.

Storage/Reheating

I store leftover crescents in an airtight container at room temperature for up to 2 days. If I want to keep them longer, I refrigerate them for up to 4 days. To reheat, I pop them in a 300°F oven for 5–7 minutes or microwave for about 10 seconds for a quick treat.

FAQs

Can I use pre-chopped pecans?

Yes, and I often do to save time. I make sure they’re finely chopped so the filling rolls easily into the dough.

Do these need to be refrigerated?

Not immediately. If I plan to eat them within a day or two, I leave them at room temperature. For longer storage, I refrigerate or freeze them.

Can I freeze these?

Yes! I freeze the baked crescents in an airtight container or freezer bag. When I’m ready to enjoy them, I reheat them in the oven until warmed through.

What’s the best way to keep the filling from leaking?

I make sure not to overfill and always roll tightly. Placing the point of the crescent on the bottom while baking helps keep everything sealed.

Can I make them ahead of time?

Yes, I assemble them a few hours ahead and store them covered in the fridge. Then I bake them fresh when ready to serve.

Conclusion

These Pecan Pie Crescents are everything I love about pecan pie wrapped in buttery crescent dough. They’re fast, flaky, and full of rich, nutty flavor without the need for a pie plate. Whether I’m making them for a party or just because I’m craving something sweet and cozy, they always hit the spot.

Print