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Golden pecan rolls topped with sticky caramel glaze and chopped pecans, served on a white plate with a cup of coffee.
Print Recipe
Pecan Rolls
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

My Easy Pecan Sticky Rolls are soft, gooey, and topped with sticky caramel pecans. Make these bakery-style rolls in just 40 minutes!

Servings: 12 rolls
Author: Gemma Stafford
Ingredients
Easy Pecan Roll Topping and Filling
  • 1 cup (5 oz/142 g) toasted pecans , finely chopped
  • ⅔ cup (4 oz/115 g) dark brown sugar
  • 6 tablespoons (3 oz/85 g) butter , melted
  • ¼ teaspoon salt
Easy Pecan Roll Dough
Instructions

  1. Preheat the oven to 350°F (180°C). Set a butter-greased 12-cup muffin tin on a parchment-lined baking sheet.

Easy Pecan Roll Topping and Filling

  1. In a medium bowl, stir together the pecans, brown sugar, melted butter and salt.

  2. Scoop 2 teaspoons of the filling into each muffin cup. Set aside.
To Assemble the Easy Pecan Rolls

  1. Open up the crescent tubes and unroll on your surface without separating the triangles.

  2. Spread the remaining filling evenly over both dough rectangles, all the way to the edge.

  3. Starting from a long side, roll up each dough into a log, measuring 12 inches (30 cm).

  4. Using a serrated knife, cut each log into 6 even pieces, roughly 2 inches (5 cm) each.

  5. Place the rolls in the prepared muffin cups and press down on them a bit to fit into the cups.
To Bake the Easy Pecan Rolls
  1. Place the muffin tin on a lined baking sheet to catch any drippings.

  2. Bake for 15 - 20 minutes, or until the rolls are puffed and deep golden brown.

  3. Let the rolls rest in the pan for 2 minutes, then carefully place a platter on top and invert them while still hot.
To Serve and Store the Easy Pecan Rolls

  1. Enjoy warm with a cup of coffee. Store leftovers in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave or in a 350°F (180°C) oven for 5 minutes.

Recipe Notes
  • Do not separate the dough. When unrolling a tube of dough, keep it in one piece. Don't separate the triangles—instead, press the perforations together. Each tube of dough will give you one long rectangle of dough.
  • Press rolls down. The rolls will seem a bit tall for the muffin cups—just press them down gently into the cups.
  • Use a baking sheet. Be aware that the pecan topping/filling will bubble up and around the top of the muffin tin.
    • Be sure to place the tin on a parchment-covered baking tray so you don’t end up with a big mess in the oven.
  • Turn over right away. Invert the pan to remove the rolls shortly after they come out of the oven while they are still hot so that they don’t stick to the pan.
  • One-pan option. Instead of individual muffins, the rolls can be baked in a 9 x 13 inch (23 x 33 cm) pan. Add 1 ½ cups (12 oz/340 g) of the pecan topping to the pan, then arrange the rolls cut-side up. Once baked, invert the rolls onto a serving plate.
  • Toast the pecans first. The rolls don’t bake long enough for the pecans to toast properly, so toast them before making the recipe for the best nutty flavor.
    • You can toast the pecans in a dry skillet over medium-low heat, in a toaster oven, or in an air fryer until fragrant and lightly browned, stirring or shaking occasionally to prevent burning.
    • Cool before chopping.
  • Finely chop the nuts. This ensures they disperse evenly through the filling and topping.
  • Keep the pecan mixture soft. Spread the filling on the dough straight away, but if it hardens or stiffens, soften it again in the microwave.
  • Bake until golden brown. Make sure to bake the rolls until they're deeply golden brown so that the pecan mixture caramelizes.
  • Make-ahead breakfast. You can assemble the rolls, cover them with plastic wrap, and refrigerate them for up to two days before baking.
    • Bring to room temperature before putting them in the oven.