Pecan Pie Crescent Roll Coffee Cake
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Glazed Quick Pecan Pie Crescent Roll Coffee Cake makes a delicious and easy breakfast. Buttery crescent rolls are filled with a pecan pie filling, smothered with a sweet batter, and baked to perfection.
It’s safe to say that I mostly think about food and creating new recipes. Sometimes, I simply see a photo, and it inspires a recipe, which is what happened with this recipe.
Glazed Quick Pecan Pie Crescent Roll Coffee Cake
Crescent rolls make an easy shortcut to all kinds of recipes. Don’t be embarrassed to use them because you feel the recipe isn’t entirely ‘homemade’ when you do. I enjoy finding products and ingredients that save me time.
I have used crescent rolls and other recipes I’ve shared with you like these Bacon Cheese Crescent Rolls. My boys love Chocolate Chip Crescent Roll Monkey Bread for breakfast, and by making them in ramekins saves cooking time on busy weekday mornings. We also enjoy beignets, but I don’t have time to wait for the dough to rise on school mornings. Crescent Roll Beignets are fast and scrumptious! Finally, did you know you can make monkey bread in the slow cooker? I made this Slow Cooker Cinnamon Roll Monkey Bread, and it was so good that I didn’t want to stop eating it.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
Filling
- brown sugar
- light corn syrup
- butter salted or unsalted
- salt
- chopped pecans
- pure vanilla extract
Pastry
- crescent rolls
Cake
- pure vanilla extract
- butter softened, salted or unsalted
- brown sugar packed
- large eggs
- all-purpose flour
I love the flavors of pecan pie and the Pecan Cobbler is one of my most popular recipes on Call Me PMc.
If you like the flavors of Crescent Roll Coffee Cake, you may like these recipes
Glazed Quick Pecan Pie Crescent Roll Coffee Cake
Ingredients
Filling
- 1/2 cup brown sugar firmly packed
- 1/4 cup light corn syrup
- 2 tablespoons butter salted or unsalted
- 1/8 teaspoon salt
- 1 cup chopped pecans
- 1/2 teaspoon pure vanilla extract
Pastry
- 1 can crescent rolls
Cake
- 4 tablespoons butter softened, salted or unsalted
- 1/2 cup brown sugar packed
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 375 degrees F. Spray an 8 or 9-inch pie pan with non-stick cooking spray.
- In a small saucepan, stir together 1/2 cup light brown sugar, 1/4 cup light corn syrup, 2 tablespoons butter, 1/8 teaspoon salt, 1 cup chopped pecans.
- Bring to a low boil and boil 2 minutes. Immediately remove from heat and stir in 1/2 teaspoon vanilla extract.
- Allow to cool while you unroll the crescent rolls.
- Spoon approximately 1 tablespoon pecan pie filling in the center of the crescent roll, roll up, and place in prepared pan. Repeat with all the filling and crescent rolls.
- Next, in the bowl on an electric mixer, beat butter and brown sugar until creamy.
- Mix in eggs, then flour and vanilla.
- Pour over crescent rolls.
- Bake at 375 degrees F for 22 minutes or until browned on top.
- If desired you can glaze the coffee cake with 1 cup powdered sugar whisked with 2-3 tablespoon heavy cream.
- Store in an airtight container.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
53018
Can’t wait to make this
I was totally drooling while I looked over the recipe and it didn’t disappoint! So yummy.
wow! What a great idea. I love pecan pie, but am not often motivated to make one. This recipe was so easy and turned out absolutely delicious!
Wow, wow, wow! The most delicious way to treat yourself! This would be so perfect as a surprise dessert for mom on Mother’s Day.
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
Oh my gosh…my mouth started watering as I read this recipe. Can’t wait to try it this weekend! I do have one question…are we supposed to separate the crescent rolls dough and roll them up like we would normally…and fill the pie pan with them? That’s a lot of question for one sentence lol.
Yes, unroll the crescent rolls, fill, roll up, place in pan. Bake. Eat. 😁 I see I didn’t make that real clear in the directions.
Question, is this best eaten on the day it is made? Or can it be made a day ahead and will still be good?
Thank you
Mine was good the second day, but it didn’t last longer than that.
I am going to try this recipe. I am from Texas and we called this cake just a pecan cake at that time. It sure looks good.
This looks amazing but I do have a question. The ingredient list for the filling says 1 cup chopped pecans and the instructions says 2 cups chopped pecans….which one is correct? Thanks
1 cup is correct. Correcting the recipe card now. Thanks