Glazed Quick Pecan Pie Crescent Roll Coffee Cake
Using crescent rolls in this recipe makes it a good option for a quick coffee cake on busy mornings.
Servings 8 slices
Calories 389kcal
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
Calories: 389kcal | Carbohydrates: 52g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 318mg | Potassium: 112mg | Fiber: 1g | Sugar: 38g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
