These Easy Pecan Rolls are a delightful breakfast treat made with crescent roll dough — no proofing required — and ready in under 45 minutes.
Biting Into a Pecan Roll
These Easy Pecan Rolls use ready-made crescent roll sheets for a quick, no-yeast cinnamon roll. A simple filling of brown sugar, cinnamon, butter, and vanilla is spread on the dough, then rolled and baked in bakery-style parchment liners layered over pecans and heavy cream. A thick glaze of powdered sugar, heavy cream, and vanilla finishes each roll for a gooey, indulgent bite.
Rebecca’s Recipe Review
Taste: Sweet brown sugar and cinnamon rolled into buttery crescent dough, finished with a sticky glaze and pecans for a warm, cozy flavor.
Texture: Tender, slightly flaky layers with a sticky, crunchy pecan bottom and a soft, gooey center thanks to the glaze.
Ease: 4/10 — quick overall, but requires a few small prep steps.
Pros: Uses convenient refrigerated crescent roll sheets so there’s no yeast or proofing.
Cons: Cutting parchment to fit bakery-style liners takes an extra step.
Would I Make This Again? Yes — it’s a favorite simple breakfast treat.
Easy Pecan Rolls Ingredients
- Crescent roll sheets
- Salted butter
- Brown sugar
- Ground cinnamon
- Vanilla extract
- Pecan pieces
- Heavy cream
- Powdered sugar
Ingredient Notes
The base is refrigerated crescent roll sheets, which eliminate any need for yeast or rising time. The filling—brown sugar, cinnamon, butter, and vanilla—provides the main flavor, while pecans and a small amount of heavy cream create the classic sticky, nutty bottom. The icing is a simple mix of powdered sugar, heavy cream, and vanilla for a thick glaze that soaks into the rolls.
How to Make Crescent Roll Pecan Rolls
1. Unroll one crescent roll sheet on a clean surface and use a rolling pin or your hands to smooth it into a rectangle. Repair any small tears with excess dough.
2. Melt part of the butter and brush it evenly over the dough, leaving a 1/2-inch border along one short edge.
3. Combine softened butter with brown sugar, cinnamon, and vanilla. Press half of this mixture evenly over the buttered dough, keeping the same 1/2-inch border.
4. Cut the dough into long strips with a pizza cutter or knife, then roll each strip tightly, sealing the edge with the 1/2-inch border. Repeat with the second sheet of dough.
5. Prepare 12 bakery-style parchment liners by cutting 5×5-inch squares and pressing each into a muffin well. Add pecan pieces and a splash of heavy cream to the bottom of each liner, then place a roll on top.
6. Bake at 350°F for 20–23 minutes, until the rolls are bubbly at the seams and golden on top. The centers should feel set and not overly jiggly.
7. Let the rolls cool in the pan for 10–15 minutes. Whisk together powdered sugar, heavy cream, and vanilla until you reach a thick but pourable consistency, then spread over the slightly warm rolls. Sprinkle extra pecans on top if desired.
Rebecca’s Tips
- Use tall bakery-style parchment liners rather than standard paper liners so the gooey filling stays contained while baking.
- You can bake these in a pie dish: cut each sheet into four rolls, add pecans and heavy cream to the bottom, increase bake time by ~5 minutes, and optionally add an extra 1/4 cup pecans and 1/4 cup heavy cream.
- If you don’t like pecans, simply omit them — the rolls are delicious even without nuts.
How to Serve
Serve warm for the best texture, or at room temperature. These are ideal for breakfast or brunch and pair well with coffee, tea, or milk.
How to Store
Store cooled rolls in an airtight container at room temperature and enjoy within 2 days for best flavor and texture.
More Yummy Pecan Recipes:
- Best Monkey Bread Ever — made with canned refrigerated biscuits for easy prep.
- Homemade Baklava (Easy!) — layered with nuts, cinnamon, and butter.
- Caramelized Pecans — great as a topping or snack.
- Easy Pecan Pie Bars — minimal hands-on time.
- Brown Butter Pecan Chocolate Chip Cookies — crisp edges and chewy centers.
This post was originally published in January 2016 and updated in April 2023 with a new method and photos.
Easy Pecan Rolls
Ingredients
Rolls
- 2 (8 oz.) cans Pillsbury crescent roll sheets (or rolls with seams pinched together)
- 5 tablespoons salted butter, softened, divided
- 1 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Sticky Bottom
- 6 tablespoons pecan pieces, divided
- 1/4 cup heavy cream, divided
Icing
- 1 cup powdered sugar
- 6 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Cut parchment into twelve 5×5-inch squares and press each into a muffin well; use a cup to help shape them.
- Roll out one crescent roll sheet. Melt 2 tablespoons butter and brush over the dough, leaving a 1/2-inch border. Reserve butter for the second sheet.
- Mix 3 tablespoons softened butter with 1 cup light brown sugar, 2 teaspoons cinnamon, and 1 teaspoon vanilla. Sprinkle half the mixture evenly over the buttered dough and press to distribute, leaving the 1/2-inch border.
- Cut the dough into six long strips and roll each up, sealing the edge with the border. Repeat with the second sheet.
- Add 1½ teaspoons pecan pieces and 1 teaspoon heavy cream to each liner, then place a roll in each cup.
- Bake 20–23 minutes until bubbly and golden. Centers should be set.
- Cool in the pan 15–20 minutes. Whisk together 1 cup powdered sugar, 6 tablespoons heavy cream, and 1 teaspoon vanilla to desired consistency and spread over warm rolls. Top with extra pecans if desired.
Notes
How to Serve: Best warm, or at room temperature. Serve for breakfast or brunch with coffee, tea, or milk.
How to Store: Keep in an airtight container at room temperature and enjoy within 2 days.
Can I Use Regular Muffin Liners? Use tall bakery-style liners so the filling stays contained while baking.
Do I Have to Use Pecans? No — omit nuts if preferred without other changes.