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

2 each: 193 calories, 12g fat (5g saturated fat), 15mg cholesterol, 178mg sodium, 20g carbohydrate (14g sugars, 1g fiber), 2g 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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Ukielady2013 31295
Reviewed Dec. 21, 2012

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

homemaker27 203409
Reviewed Jul. 17, 2012

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

newrecipejunkie 64845
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!!"

rosec1933 26232
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."

cajeanjean 75024
Reviewed Jun. 2, 2010

"These are delicious! Very easy to make."

KLefler 37163
Reviewed May. 17, 2010

"These are the best!!! I tweaked the recipe a bit just because my daughter has a dislike of pecans. I leave the pecans whole and lay them upside down on the sugar/butter/syrup layer so they are easy for her to pick off and give them to Daddy! My husband loves these! I have made other sweet morning treats and when I ask him what he thought about the it his reply is always "It's good but they are not Melt-in-Your-Mouth Pecan Rolls.""

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