Easy Crescent Roll Cinnamon Twists with Pecan Filling
Sweet twisted pastries made with convenient refrigerated crescent dough, layered with a rich brown sugar-pecan filling and topped with creamy glaze. Perfect for weekend breakfast or brunch entertaining when you want homemade taste without the fuss of traditional yeast dough. The twisting technique creates beautiful spiral patterns while keeping the filling evenly distributed throughout each roll.
Ingredients
- ⅝ cup pecans, finely chopped
- ⅓ cup brown sugar, packed
- ⅓ cup powdered sugar
- 1 teaspoon ground cinnamon
- ¼ cup butter or margarine, softened
- 2 cans (8 oz) refrigerated Pillsbury Original Crescent Rolls (8 Count) or refrigerated Pillsbury Original Crescent Dough Sheet
- 1 cup powdered sugar
- 1 tablespoon butter or margarine, softened
- 2 tablespoons milk
Instructions
- 1
Heat oven to 375°F and grease 13x9-inch pan
- 2
Mix pecans, brown sugar, powdered sugar, cinnamon, and softened butter in small bowl for filling
- 3
Unroll first can of dough into 13x7-inch rectangle, pressing perforations to seal if using crescent rolls
- 4
Spread filling evenly over dough rectangle
- 5
Unroll second can of dough into 13x7-inch rectangle, pressing perforations to seal if using crescent rolls
- 6
Place second dough layer over filling and press onto filling
- 7
Cut stacked dough into 8 strips of 13-inch length
- 8
Twist each strip 5 or 6 times, pressing extra filling into rolls
- 9
Shape each twisted strip into a coil and place in prepared pan
- 10
Bake 20 to 25 minutes until golden brown
- 11
Remove immediately from pan and place on cooling rack
- 12
Stir powdered sugar, softened butter, and milk for glaze, adding milk to reach drizzling consistency
- 13
Drizzle glaze over warm rolls and serve
Tips
Press perforations firmly when using crescent rolls to prevent filling from leaking through seams during baking.
Add milk gradually to glaze until you reach perfect drizzling consistency - too thin and it will run off.
Serve warm for best texture as the filling stays soft and the glaze melts slightly into the pastry.
Good to Know
Store covered at room temperature up to 2 days or refrigerate up to 5 days
Can assemble rolls up to 2 hours ahead, cover and refrigerate, then bake when ready
Best served warm, can reheat individual rolls in microwave for 15-20 seconds
Common Mistakes
Don't skip pressing perforations to avoid filling leakage
Press filling into twists to prevent it from falling out during baking
Remove from pan immediately to prevent sticking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these ahead of time?
Yes, assemble the rolls up to 2 hours ahead, cover and refrigerate, then bake when ready to serve.
What if I don't have pecans?
Substitute with chopped walnuts, almonds, or omit nuts entirely for a simpler cinnamon filling.
How long do these keep?
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days, reheat before serving.