Melt-in-Your-Mouth Pecan Rolls Recipe
Melt-in-Your-Mouth Pecan Rolls Recipe photo by Taste of Home

Melt-in-Your-Mouth Pecan Rolls Recipe

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When you don't have the time to make a yeast dough from scratch, these "quickie sticky buns" are great. Using handy refrigerated crescent rolls, you're off to a speedy start in assembling these ever-popular treats.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 16 servings


  • 1/2 cup packed brown sugar
  • 1/2 cup butter, softened
  • 1/4 cup corn syrup
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 2/3 cup chopped pecans
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon

Nutritional Facts

1 serving (2 each) equals 193 calories, 12 g fat (5 g saturated fat), 15 mg cholesterol, 178 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.


  1. In a small bowl, combine brown sugar, butter and corn syrup. Spread in two greased 8-in. square baking pans; set aside. Unroll each tube of crescent roll dough into a rectangle; seal seams and perforations. Combine pecans, sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; seal edge. Cut each roll into 16 slices. Place cut side down in prepared pans. Bake at 375° for 13-17 minutes or until golden brown. Cool in pans for 1 minute before inverting onto serving plates. Yield: 32 rolls.
Originally published as Melt-in-Your-Mouth Pecan Rolls in Taste of Home December/January 2000, p39

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Reviewed Dec. 21, 2012

"These are the BEST! Been making them for years now! Quick, easy and oh SOOO good!!! X-mas morning staple!"

Reviewed Jul. 17, 2012

"made just like the recipe but i halved it. was very good!!!"

Reviewed Dec. 31, 2011

"I made these for Christmas morning brunch. Due to nut allergies, I left one pan plain and added raisins to the other pan. They were gone quickly. I will make again!!"

Reviewed Aug. 27, 2010

"In fact, I make it quite often. I bring them into work from right out of the oven. They are gone by the time my coffee gets cold. I would like to try it sometime with Dark Karo Syrup. I'm from the PA Dutch country, so we use that a lot in our shoo-fly pies and sticky buns. Makes the flavor more intense."

Reviewed Jun. 2, 2010

"These are delicious! Very easy to make."

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