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 pretty much think about food and creating new recipes for the majority of the time. 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 quite ‘homemade’ when you do. I enjoy finding products and ingredients that save me time.
I have used crescent rolls and other recipes that 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 it saves cooking time on busy weekday mornings. We also enjoy beignets, but I don’t have time in the mornings to wait for the dough to rise. 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 I didn’t want to stop eating it.
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 Pecan Pie you may like these recipes
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Glazed Quick Pecan Pie Crescent Roll Coffee Cake
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- 1/2 cup light brown sugar firmly packed
- 1/4 cup light corn syrup I use this
- 2 tablespoons butter salted or unsalted, I use this
- 1/8 teaspoon salt
- 1 cup chopped pecans I used this brand
- 1/2 teaspoon vanilla extract
- 1 can crescent rolls
- 4 tablespoon butter softened softened, salted or unsalted, I use this
- 1/2 cup light brown sugar packed
- 2 large eggs
- 1/4 cup all-purpose flour recommended
- 1 teaspoon vanilla recommended
- 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.
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
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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?
Mine was good the second day, but it didn’t last longer than that.
Bobbi Peck says
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