Description
Flaky, golden crescent rolls filled with a gooey pecan pie filling made of brown sugar, butter, and pecans — an irresistibly easy dessert that tastes just like mini pecan pies.
Ingredients
- 1 (8-ounce) can refrigerated crescent roll dough
- ½ cup chopped pecans
- ¼ cup brown sugar, packed
- 2 tablespoons corn syrup
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon (optional)
- Pinch of salt
- Powdered sugar or caramel sauce, for serving (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, combine chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, cinnamon, and a pinch of salt. Stir until the mixture is well combined and sticky.
- Unroll the crescent roll dough and separate it into 8 triangles.
- Spoon about 1 tablespoon of the pecan mixture onto the wide end of each triangle.
- Roll up each triangle, starting from the wide end toward the tip, and place on the prepared baking sheet with the tip side down.
- Bake for 10–12 minutes or until golden brown and puffed.
- Cool for 5 minutes before serving. Drizzle with caramel sauce or dust with powdered sugar if desired.
Notes
- Use toasted pecans for a deeper nutty flavor.
- These taste amazing served warm with a scoop of vanilla ice cream.
- You can substitute honey for corn syrup if preferred.
- Store leftovers in an airtight container for up to 2 days; reheat in the oven to crisp up.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: American