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Pecan Pie Crescent Rolls

Deliciously sweet and sticky pecan pie filling wrapped in flaky crescent roll dough, ready in 25 minutes — a perfect holiday treat!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Crescent Rolls
  • 1 tube 1 tube (230g / 8oz) refrigerated crescent roll dough Standard 8-count size
  • 1 large egg 1 large egg beaten with 1 tablespoon water (for the egg wash)
For the Pecan Pie Filling
  • 3/4 cup 3/4 cup (150g) packed dark brown sugar Dark brown sugar has more molasses and deeper caramel flavour than light brown
  • 3 tablespoons 3 tablespoons (42g) unsalted butter, melted and slightly cooled
  • 1 tablespoon 1 tablespoon heavy cream or whole milk
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 1/2 teaspoon 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon 1/4 teaspoon salt
  • 1 cup 1 cup (110g) pecans, roughly chopped Not too fine; you want distinct pecan pieces in each bite
For the Finish
  • 1/3 cup 1/3 cup (80ml) caramel sauce Store-bought or homemade, for drizzling over warm rolls
  • to taste Flaky sea salt for finishing (optional but highly recommended)
  • 8 8 pecan halves reserved for placing on top before baking (optional, for presentation)

Method
 

Preparation
  1. Preheat your oven to 190°C (375°F) and line a large baking sheet with parchment paper.
  2. While the oven preheats, take the crescent roll tube from the fridge. Do not open it yet.
Make the Pecan Pie Filling
  1. In a medium bowl, combine the packed dark brown sugar, melted butter, heavy cream, vanilla extract, ground cinnamon, and salt.
  2. Stir everything together vigorously with a spoon or small whisk until the mixture is uniform and slightly glossy.
  3. Add the roughly chopped pecans to the filling and stir until every piece is coated in the brown sugar mixture.
Unroll and Fill the Dough
  1. Open the tube of crescent roll dough and unroll it carefully onto a clean work surface.
  2. Separate the triangles along the perforated lines using your fingers.
  3. Spoon a generous tablespoon and a half of the pecan pie filling onto each dough triangle.
  4. Spread it across the wide base of each triangle and leave the pointed tip clear of filling.
  5. Starting from the wide base, roll each triangle away toward the tip.
Bake
  1. Brush the egg wash over the visible surface of each crescent roll using a pastry brush.
  2. Slide the tray into the preheated oven and bake for 12–15 minutes until golden.
Finish and Serve
  1. Remove the rolls from the oven and allow them to rest for 3–4 minutes.
  2. Drizzle the caramel sauce over the warm rolls and finish with a pinch of flaky sea salt.
  3. Serve immediately while the rolls are still warm.

Notes

Store leftover rolls in an airtight container for up to 2 days. Reheat in a 150°C oven for 5–7 minutes to restore crispness.