Ingredients
Scale
The key to this dish lies in selecting the right ingredients that balance sweetness and texture without overpowering the delicate dough. Growing up, my mum always emphasized using fresh, quality nuts and pure vanilla extract to elevate simple recipes, and this one is no exception. I also love that you can customize the filling with what you have on hand, making it a versatile option for any season.
- 1 can (8 oz) refrigerated crescent roll dough
- 1 cup chopped pecans, toasted for extra flavor
- ¼ cup unsalted butter, melted
- ⅓ cup brown sugar, packed
- 2 tablespoons light corn syrup or maple syrup as a natural substitute
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, combine the brown sugar, melted butter, corn syrup (or maple syrup), vanilla extract, cinnamon, and salt. Mix until smooth and glossy.
- Open the crescent roll dough and gently separate it into triangles along the perforations, being careful not to tear the dough.
- Brush each triangle lightly with the butter-sugar mixture, then sprinkle toasted pecans evenly over the surface. I like to use my hands here—it’s a bit messy, but it helps the nuts stick better.
- Starting at the wide end, roll each triangle tightly toward the point, forming a crescent shape. Place the rolls on the prepared baking sheet, spacing them about an inch apart.
- Brush the tops with any remaining butter mixture to encourage a golden, shiny finish.
- Bake for 12-15 minutes, or until the rolls are golden brown and the filling is bubbling slightly.
- Remove from the oven and let cool for 5 minutes before serving. The filling will be hot and sticky—perfect for dipping your fingers into!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
