Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- In a medium bowl, combine the chopped pecans, packed brown sugar, melted butter, ground cinnamon, and vanilla extract. Mix until well combined.
- Unroll the crescent dough and separate it into 8 triangles. Spoon about a tablespoon of the pecan filling onto the wide end of each triangle. Roll up each triangle, starting from the wide end.
- Place the rolls on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
- While the rolls bake, whisk together the powdered sugar and 1 tablespoon of milk. Add more milk as needed to reach a drizzling consistency. Let the rolls cool for a few minutes, then drizzle with the glaze and serve warm.
Notes
For the best flavor, toast the pecans in the oven for 5-7 minutes before chopping them.
Do not overfill the crescent rolls to prevent the filling from leaking and creating a soggy bottom.
These are best served warm, fresh from the oven!
Do not overfill the crescent rolls to prevent the filling from leaking and creating a soggy bottom.
These are best served warm, fresh from the oven!
