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Melt-in-Your-Mouth Pecan Rolls

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
    32 rolls

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
2 each: 193 calories, 12g fat (5g saturated fat), 15mg cholesterol, 178mg sodium, 20g carbohydrate (14g sugars, 1g fiber), 2g protein.

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Reviews

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Average Rating:
  • slmacbeth
    Feb 5, 2018

    I love how easy they are. You don't even have to roll out the dough. I think next time I will try lightly buttering the dough so that the pecan mixture sticks a little better.

  • Ukielady2013
    Dec 21, 2012

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

  • mhtasteful
    Dec 12, 2012

    No comment left

  • homemaker27
    Jul 17, 2012

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

  • newrecipejunkie
    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
    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
    Jun 2, 2010

    These are delicious! Very easy to make.

  • KLefler
    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."

  • greekgeek
    Mar 30, 2008

    No comment left

  • Rebekah
    Jul 9, 2007

    No comment left