Crescent Pecan Rolls

These crescent pecan rolls are quick and easy to make, but so soft and gooey. The special syrup makes them the perfect, sweet comfort food.  #WomenLivingWell #crescentrolls #comfortfood #easyrecipes

This week Janelle from Comfy in the Kitchen is whipping up something all our kids will love – and mamas too because it’s so quick and easy – Quick Crescent Pecan Rolls!

In a small bowl combine brown sugar, melted butter, and corn syrup.

Chop pecans and place in a bowl mixed with sugar and cinnamon.

Unroll crescent rolls like so

Pinch perforations together to seal and roll.

Sprinkle with sugar, cinnamon, and pecans. Roll up (this is super simple)

You will end up with a long cylinder ready to slice!

Place each pecan roll cut side down in an 8×8 pan. Bake at 375 for appx 15 mins until lightly golden.

When done, turn pecan rolls upside down and they will fall out of the pan with a caramel drizzle on top.

Crescent Pecan Rolls with Warm Caramel Sauce

  • 1/2 cup packed brown sugar
  • 1/2 cup butter, softened
  • 1/4 cup corn syrup
  • 1 8 oz tube Pillsbury crescent rolls (Grands)
  • 2/3 cup chopped pecans
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  1. In a small bowl combine brown sugar, butter and corn syrup- pour into a buttered 8×8 glass pan.
  2. In another small bowl combine sugar, cinnamon and pecans
  3. Lay out crescent roll in a rectangle (you will see triangular seams)
  4. Pinch seams together and roll out into a workable rectangle
  5. Sprinkle with pecans, sugar and cinnamon
  6. Roll up into a long cylinder
  7. Slice into 10 rolls and place cut side down into prepared pan.
  8. Bake in a 375 oven for appx 15 mins or until golden brown.
  9. Turn upside down onto a plate and serve hot! YUM!

Thank you SO much Janelle for the perfect breakfast!

Walk with the King,

*Janelle is a woman who is dependent upon Jesus, a mom, a Licensed Professional Counselor, and an advocate for meal ministry. You can find her displaying step-by-step photos of her recipes, giving devotionals, and sharing meal ministry stories on her blog. You can follow Janelle’s blog at


  1. those look yummy!!!!! wondering whether honey would work instead of corn syrup … trying to head towards natural sweeteners. maybe I should make 2 batches and compare 😀

  2. Mmmmm…those look yummy!! I’m saving this and trying for our super healthy Christmas Breakfast. I always try to find the yummiest, sweetest, sticky, gewy breakfast I can find. And this looks like it fits all the requirements. Thanks for sharing with us!! 🙂


  3. oh, my! a sister-friend and a cup of coffee to go along with these yummies sounds almost heavenly!!!! what an inspiration/reason to have that sister-friend stop over!!!!!! If you need a reason 😉

  4. Thanks!! You gave me an idea– If I use my whole wheat, sugar free vegan scone recipe, I could either mix nuts in it or sprinkle on top with honey and mix cinnamon inside with the dough.

  5. I made these this morning, and was so disappointed! I’m not sure what I did wrong. The taste was wonderful, but after I flipped the rolls out of the pan, the now-top was just goo. The dough did not seem to be baked, but it may have been all that butter they were sitting in. The brown sugar mixture just ran all over my counter. I used a regular 8 oz roll of crescent rolls. The recipe said 8 oz, but it also said Grands. Grands would be more than 8 oz. Which is it? I’m thinking I need a lot more roll, or way less topping.

  6. I found another recipe almost identical, and it said to use TWO tubes of Crescent Rolls. This makes way more sense. I will try again.

  7. Made them this Memorial Day morning as a special treat! They didn’t last long!! DELICIOUS and GOOEY!

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