Description
Flaky crescent rolls filled with a gooey pecan pie mixture and drizzled with a sweet vanilla glaze — these Pecan Pie Crescent Rolls are buttery, nutty, and irresistibly easy to make!
Ingrédients
Scale
- ½ cup chopped pecans
- ¼ cup brown sugar, packed
- 2 Tbsp light corn syrup (or maple syrup)
- 1 Tbsp melted butter
- ½ tsp pure vanilla extract
- Pinch of salt
- 1 tube (8 count) refrigerated crescent roll dough
- 1 egg, lightly beaten (for egg wash)
- 1 Tbsp coarse sugar (optional for topping)
- ½ cup powdered sugar
- 1 Tbsp milk or cream
- ¼ tsp vanilla extract
Instructions
- In a small bowl, mix together chopped pecans, brown sugar, syrup, melted butter, vanilla extract, and a pinch of salt until well combined. The mixture should be sticky and slightly thick.
- Unroll crescent dough on parchment paper. Spoon about 1–2 teaspoons of pecan mixture near the wide end of each triangle. Roll each piece tightly toward the point and place seam-side down on a lined baking sheet. (Tip: Chill the rolls for 10 minutes before baking to prevent filling leakage.)
- Brush each roll with beaten egg and sprinkle with coarse sugar if desired. Bake at 375°F (190°C) for 11–13 minutes, until golden brown and crisp.
- In a small bowl, whisk together powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle glaze over slightly cooled rolls, or serve plain for a shiny, buttery finish.
Notes
For a maple twist, replace the corn syrup with pure maple syrup. These rolls are best served warm but can be reheated in the oven for 5 minutes at 325°F to restore crispness.
- Temps de préparation: 10 minutes
- Temps de cuisson: 13 minutes
- Catégorie: Dessert
- Méthode: Baked
- Cuisine: American
Nutrition
- Portion: 1 roll
- Calories: 210
- Sucre: 13g
- Sodium: 170mg
- Graisse: 11g
- Graisse saturée: 4g
- Graisses insaturées: 6g
- Gras trans: 0g
- Glucides: 24g
- Fibres: 1g
- Protéine: 3g
- Cholestérol: 25mg