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Crazy-Great Idea: Butterscotch-Pecan Pie Crescent Rolls

Butterscotch-Pecan Pie Crescent Rolls
Put a quick, fun twist on traditional pecan pie with flakey crescent rolls and butterscotch chips. MORE+ LESS-
By Dorothy Kern

I think I love the idea of pecan pie more than the actual thing. I’m a super picky eater and I have some issues with texture. Sometimes I’m even a little wary of my mom’s family-famous recipe. I absolutely love the flavors of pecan pie though – so what’s a picky, sort-of-pecan-pie lover to do? Put a twist on it, of course!

This version of the classic still has all of that delicious pecan pie flavor, but it’s baked inside a crescent roll with butterscotch chips instead. These are super quick and come together in less than 30 minutes. Served warm, they’re the perfect dessert with a scoop of ice cream. Cooled, they’re great for on-the-go. I’d even consider these for breakfast! I could eat them all day.

Butterscotch-Pecan Pie Crescent Rolls

First, preheat your oven to 350°F and line a cookie sheet with cooking parchment paper. Prepare your pie filling next by mixing your brown sugar, pecans, heavy whipping cream and vanilla in a bowl.

Crescent roll dough, pecans, butterscotch chips

Unroll your crescent rolls (you can also use the reduced-fat rolls if you’d like) and separate into eight triangles. Scoop about 1 1/2 to 2 teaspoons of the pie filling onto the wide end of each triangle and sprinkle with butterscotch chips.

Crescent triangle topped with pecans and butterscotch chips

Carefully roll up each triangle, wide end first.

Roll the short end of the crescent

Place each crescent roll onto a baking sheet. Pinch the ends to seal.

Crescent rolls on a baking sheet

Once you have all eight rolls ready to go, bake them for 10-12 minutes or until they’re golden brown.

There you have it! The new way to eat pecan pie. Everyone will rave about these, I promise you. Enjoy!