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Buttery Pecan Crescent Rolls are displayed as the featured image, showcasing their golden-brown flaky layers and pecan topping.

Buttery Pecan Crescent Rolls

These Buttery Pecan Crescent Rolls feature a golden-brown crust and a soft, buttery interior filled with crunchy, caramelized pecans. They're the perfect comfort food, elevated with nutty goodness, and sure to become a favorite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup packed light brown sugar
  • 1/2 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 2 cups powdered sugar
  • 1/4 cup milk or more, to reach desired consistency
  • 1 teaspoon vanilla extract

Equipment

  • Baking sheet
  • Parchment Paper or Silicone Baking Mat
  • Mixing bowls
  • Spatula or spoon
  • Measuring cups and spoons
  • Pizza cutter or knife
  • Whisk
  • Wire rack

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, combine the melted butter, brown sugar, chopped pecans, and cinnamon. Mix well.
  3. Unroll the crescent roll dough and separate it into triangles.
  4. Spread a generous spoonful of the pecan filling evenly over each triangle.
  5. Starting at the wide end of each triangle, roll it up towards the point.
  6. Place the rolled crescents on the prepared baking sheet, with the point tucked underneath.
  7. Bake for 12-15 minutes, or until the crescent rolls are golden brown and the filling is bubbly.
  8. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  9. While the crescent rolls are cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one tablespoon at a time, until you reach your desired consistency.
  10. Drizzle the glaze over the cooled crescent rolls.

Notes

If the crescent roll dough is too sticky to handle, pop it in the fridge for a few minutes to firm it up. Make sure to tuck the point of the crescent roll triangle firmly underneath to prevent the filling from leaking out during baking. If the rolls are browning too quickly, tent them with aluminum foil for the last few minutes of baking. Add a pinch of salt to the filling to balance the sweetness. Toast the pecans in a dry skillet over medium heat for a few minutes before adding them to the filling to enhance their flavor and crunch. Store leftover crescent rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for a few minutes until warmed through.