Easy Pecan Rolls

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Easy Pecan Rolls

There’s something special about starting the day with a sweet, nutty pastry fresh from the oven—and these Easy Pecan Rolls are exactly that kind of joy. They’re soft, gooey, and bursting with cinnamon flavor, all wrapped in a golden crescent roll dough that needs no rising time. Whether you’re hosting brunch or just want to treat your family to something comforting, these pecan rolls are a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

  • Quick and easy – No yeast, no waiting for dough to rise.
  • Made with store-bought crescent roll dough – But tastes bakery-quality.
  • Loaded with buttery brown sugar and pecans – A sticky-sweet base and a soft, cinnamon-swirled center.
  • Perfect for breakfast, brunch, or dessert – They pair beautifully with coffee or tea.

Ingredients

For the Rolls:

  • 2 (8 oz.) cans crescent roll sheets (or crescent rolls with seams pinched together)
  • 5 tablespoons salted butter, softened and divided
  • 1 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract

For the Sticky Pecan Bottom:

  • 6 tablespoons pecan pieces, divided
  • ¼ cup heavy cream, divided

For the Vanilla Icing:

  • 1 cup powdered sugar
  • 6 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Instructions

1. Prepare Your Muffin Tin

Preheat your oven to 350°F (175°C). Cut twelve 5×5-inch squares of parchment paper and press each one into the wells of a muffin tin. Use a small cup to help shape the parchment into each cavity. The parchment will rise above the edges, but it will settle once filled.

2. Assemble the Dough

Unroll one crescent dough sheet onto a clean, flat surface. Melt 2 tablespoons of the butter and brush it evenly across the dough, leaving a ½-inch border along one short end.

In a bowl, combine the remaining 3 tablespoons of butter, the brown sugar, cinnamon, and vanilla extract. Spread half the mixture over the buttered dough, gently pressing it into an even layer.

Use a pizza cutter or sharp knife to cut the sheet into 6 long strips. Starting from the end opposite the border, roll each strip up tightly so that the seam seals the roll. Repeat this process with the second crescent sheet and remaining filling.

3. Add the Sticky Bottom

In each parchment-lined muffin cup, place 1½ teaspoons of pecan pieces and 1 teaspoon of heavy cream. Gently place one cinnamon roll on top of the mixture in each cup.

4. Bake

Bake for 20 to 23 minutes, or until the rolls are golden brown and bubbly, and the centers reach 200°F (93°C) on an instant-read thermometer. The rolls should be set and no longer wobbly.

5. Cool and Ice

Allow the rolls to cool in the muffin pan for 15 to 20 minutes. Meanwhile, whisk together the powdered sugar, heavy cream, and vanilla extract to make a smooth glaze. Spoon or drizzle over the slightly warm rolls and sprinkle with additional pecans, if desired.

Tips and Variations

  • Serving suggestion: These rolls are best served warm, when the sticky bottom is gooey and the icing gently melts into the swirls.
  • Storage: Store in an airtight container at room temperature for up to 2 days.
  • No pecans? No problem. You can omit the nuts entirely without needing to adjust the recipe.
  • No muffin liners? Use a pie dish instead. Simply arrange the rolls over the pecans and cream in a greased pie plate. Bake for an additional 5 minutes, and increase the pecans and cream at the bottom by ¼ cup each.

Final Thoughts

These Easy Pecan Rolls taste like they came straight from a bakery, but they’re simple enough to whip up any morning of the week. Whether you’re enjoying a cozy weekend brunch or need a quick treat to share, these cinnamon pecan rolls bring joy with every bite.

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