Irresistible Pecan Pie Crescent Rolls
These pecan pie crescent rolls combine the buttery, flaky goodness of crescent dough with the rich, nutty sweetness of pecan pie for a quick and easy fall dessert.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 rolls 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 package crescent roll dough
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 egg white
- 1 tablespoon water
- Optional: maple syrup, chopped walnuts, powdered sugar
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small bowl, mix brown sugar, chopped pecans, melted butter, cinnamon, and vanilla extract until combined.
- Unroll the crescent dough and separate the triangles. Place them flat on the prepared baking sheet.
- Spoon 1-2 teaspoons of the pecan filling onto the wider end of each triangle. Roll them up gently, starting from the wide end and tucking the filling as you go. Pinch the ends slightly to seal.
- In a small bowl, whisk egg white with water. Brush this over the crescent rolls.
- Bake in the preheated oven for 10-12 minutes, or until the crescent rolls are golden brown and puffed up.
- Remove the rolls from the oven and let them cool for 5 minutes.
- Transfer the rolls to a serving platter, dust with powdered sugar if desired, and serve warm.
Notes
[‘Don’t overfill the crescent rolls to prevent the filling from leaking out.’, ‘Pinch the edges of each roll to seal the filling inside.’, ‘Use fresh pecans for the best flavor.’, ‘Work quickly with cold crescent dough to prevent it from becoming sticky.’, ‘Experiment with toppings like melted chocolate or caramel sauce for added flavor.’]
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Fat: 10
- Carbohydrates: 20
- Protein: 23
Keywords: pecan pie, crescent rolls, fall dessert, easy dessert, quick recipe, autumn treats