Flaky crescent rolls, creamy cream cheese, toasted pecans, brown sugar, and caramel cream soda come together for the ultimate morning treat.
You know those mornings where you just need something special? That was me last Sunday. My husband had just come back from a long work trip, and I wanted to surprise him with something warm, cozy, and borderline over-the-top (in the best way). And then it hit me—my grandma used to make these sticky pecan rolls every Christmas morning, and the memory just wrapped me up like a warm blanket.
But I didn’t have time for all that kneading and rising (who does these days?), so I decided to wing it with crescent roll dough, some leftover cream cheese, and pecans I may have been hoarding since Thanksgiving. And you guys? Magic happened. These Pecan Cream Cheese Rolls were gone before I could pour myself a second cup of coffee. I took that as a good sign.
Why You’ll Love This Pecan Cream Cheese Rolls Recipe?
If you’re the kind of person who can’t resist sweet, sticky things that taste like love in food form, this recipe is for you. Here’s what makes these Pecan Cream Cheese Rolls stand out:
- Quick & easy. Crescent roll dough is the MVP here. No shame.
- Cream cheese center. It melts into a creamy, tangy surprise with every bite.
- Crunchy pecans. Toasted and cozy, they bring that nutty goodness.
- Sweet caramel glaze. Thank you, cream soda. You’re weird, but you work.
- Perfect for brunch or lazy mornings. Or hey, just because.
Ingredient Notes:
This isn’t one of those mile-long lists. Promise. And each ingredient brings a little magic to the table.
- Crescent Roll Dough (8 oz): Grab your favorite brand. I like the classic Pillsbury stuff.
- Pecan Pieces (1 cup): Toast them for extra flavor, but raw works too.
- Brown Sugar (½ cup): I use dark brown sugar when I have it. Extra molasses-y and delicious.
- Cinnamon (1 tsp): Not too much, just enough for a warm, cozy vibe.
- Butter (2 tbsp + 6 tbsp, melted): Don’t skimp. It’s butter.
- Cream Cheese (4 oz): Cold is easier to work with. You’ll be cutting it into little cubes.
- Cream Soda (½ cup): Yep. The secret weapon. Trust me.
How To Make Pecan Cream Cheese Rolls?
Alright, let’s make your kitchen smell amazing.
Step 1: Preheat & Prep
Crank your oven to 350°F. Grease an 8×8 baking dish like your life depends on it. Sticky rolls are, well, sticky.
Step 2: Make the Filling
In a bowl, mix chopped pecans, brown sugar, cinnamon, and 2 tbsp of melted butter. If you “taste test” a few spoonfuls at this point, I won’t tell.
Step 3: Roll Up the Goodness
Unroll your crescent dough and separate into triangles. Plop a little square of cream cheese on the wide end of each triangle, spoon some of your pecan mixture over it, and roll them up like cozy little sleeping bags. Pinch the edges so the good stuff doesn’t escape.
Step 4: Assemble & Drench
Want To Save This Recipe?
Lay the rolls snugly in your baking dish. Pour the remaining melted butter all over them like you’re blessing them with deliciousness. Sprinkle on any leftover pecan mix. Then—here’s where it gets fun—pour the cream soda around (not over) the rolls. Weird? Maybe. Genius? Absolutely.
Step 5: Bake
Bake for 30-35 minutes. You’ll know they’re done when they’re golden brown and your kitchen smells like you just won the breakfast lottery. Let them cool for a hot second before digging in. Or don’t. No judgment here.
Storage Options:
Got leftovers? First of all, what? But if you do, stick them in an airtight container and pop them in the fridge for up to 3 days. Warm them up in the microwave for about 20-30 seconds. They won’t be as gooey as fresh outta the oven, but still dang good.
You can freeze them too! Wrap tightly, freeze for up to a month, and reheat in the oven at 300°F until warmed through.
Variations and Substitutions:
Feeling adventurous? Try one of these swaps:
- Walnuts instead of pecans. Or almonds. Or macadamia nuts if you’re feeling fancy.
- Use Sprite instead of cream soda. Still sweet, still sticky, still awesome.
- Add chocolate chips inside the roll. Because why not?
- Swap cream cheese for Nutella. Yep. Do it.
What to Serve with Pecan Cream Cheese Rolls?
These rolls are a meal in themselves if you ask me, but if you’re hosting brunch or want to go full spread, here’s what I love to pair them with:
- Strong coffee or lattes. To cut the sweetness.
- Fresh berries. They balance the richness and make you feel slightly virtuous.
- Bacon or sausage links. Sweet and salty = perfect couple.
- Scrambled eggs. Simple, fluffy, and an easy add.
Frequently Asked Questions:
Can I make them ahead?
Absolutely! Assemble them the night before, cover, and refrigerate. Pour in the cream soda just before baking.
Do I have to use cream soda?
No, but it gives that caramel glaze effect without extra effort. Sprite works, or even a quick caramel sauce drizzle if you’re feeling chef-y.
Can I double the recipe?
Yep! Use a 9×13 pan and double everything. Just watch the bake time—it might need a few extra minutes.
Whew! That’s it, folks. Your new favorite weekend treat: Pecan Cream Cheese Rolls. They’re easy, fun, and crazy delicious. If you whip up a batch, I need to know—tag me or drop a comment. I’m dying to hear if your family loved them as much as mine does!
Happy baking, my friend!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pecan Cream Cheese Rolls
Ingredients
- 8 ounces refrigerated crescent roll dough
- 1 c pecan pieces
- ½ c brown sugar
- 1 tsp cinnamon
- 2 tbsp butter melted
- 4 ounces cream cheese chilled
- 6 tbsp butter melted
- ½ c cream soda
Instructions
- Start by preheating your oven to 350 degrees Fahrenheit. Make sure to grease an 8x8 baking dish.
- In a bowl combine the chopped pecans, brown sugar, cinnamon and 2 tablespoons of butter. This mixture will give your dish a flavorful filling.
- Take the chilled cream cheese. Cut it into 8 squares.
- Unroll the crescent dough. Separate it into triangles. On the end of each triangle place a square of cream cheese along, with a dollop of the pecan mixture. Gently roll up the triangles. Seal the ends.
- Arrange these rolls in the greased baking dish. Pour the remaining melted butter over them. Sprinkle with the remaining mixture.
- Carefully drizzle some cream soda, around the rolls, and bake them in the preheated oven for 30 to 35 minutes or until they turn beautifully golden on top. Serve these scrumptious treats warm. Watch them disappear!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
