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Salted Caramel Pecan Pie Crescent Rolls

Salted Caramel Pecan Pie Crescent Rolls - featured image
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These easy homemade crescent rolls are filled with toasted pecans, gooey salted caramel, and a hint of flaky sea salt for a nostalgic, crowd-pleasing dessert. They deliver all the comfort of pecan pie with a dangerously simple, weeknight-friendly twist.

Ingredients

Scale
  • 1 can refrigerated crescent roll dough (8 ounces)
  • 1 cup chopped pecans, toasted
  • 1/2 cup salted caramel sauce, divided
  • 2 tablespoons unsalted butter, melted, divided
  • 1/3 cup brown sugar, packed
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon flaky sea salt
  • 1/4 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Toast chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned. Set aside to cool.
  3. In a mixing bowl, combine toasted pecans, brown sugar, ground cinnamon (if using), and half of the melted butter. Stir until well mixed. Add 1/4 cup salted caramel sauce and toss until pecans are coated but not soggy.
  4. Unroll crescent dough and separate into 8 triangles. Place each triangle on the prepared baking sheet.
  5. Spoon a generous tablespoon of pecan filling onto the wide end of each triangle.
  6. Starting from the wide end, gently roll each triangle toward the tip, tucking in the filling as you go. Pinch the ends closed.
  7. Brush the tops of the rolls with remaining melted butter. Bake for 12-15 minutes, or until golden brown and puffed.
  8. Drizzle each roll with the remaining 1/4 cup caramel sauce as soon as they come out of the oven. Sprinkle with flaky sea salt while still warm.
  9. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. If glaze is too thick, add a few drops more milk.
  10. Drizzle glaze over warm rolls. Transfer to a wire rack and let cool for 10 minutes before serving.

Notes

Don’t overfill the rolls to prevent bursting. Seal edges well to keep caramel inside. Toasting pecans is key for flavor. Use parchment paper for easy cleanup and crisp bottoms. Store leftovers in an airtight container for up to 2 days at room temperature or 5 days refrigerated. Freeze unglazed rolls for up to 2 months. For gluten-free or vegan adaptations, use specialty dough and plant-based substitutes.

Nutrition

Keywords: salted caramel, pecan pie, crescent rolls, easy dessert, holiday baking, brunch, comfort food, caramel pecan, quick dessert, potluck

Find it online: https://tomyumy.com/salted-caramel-pecan-pie-crescent-rolls-recipe-easy-homemade-dessert/