▢ 1 8 count tube crescent rolls

▢ 6 Tbs brown sugar

▢ 6 tsp water

▢ 3 Tbs butter

▢ 1/2 cup coarsely chopped pecans


Preheat oven to 35Spray a 6 count muffin tin with non-stick cooking spray and set aside.

Open your crescent rolls and roll each one up individually and cut 6 of them in half and 2 of them in thirds and set aside.

In each well of your muffin tin add your 1 Tbs brown sugar, 1 tsp water, 1/2 Tbs butter and about 1 Tbs pecans, just distribute evenly among each well.

Place 2 of your half (one wholcrescents in each tin big side to little side, then place the 6 remaining pieces into the center.

Bake in oven for about 15-20 minutes until golden brown and bubbly, remove from oven and let sit 1-2 minutes before turning out onto plate to serve.


If you are a fan of whole pecans, you can also use those instead of coarsely chopping them.

Switch up and use walnuts instead.

You can also use canned biscuits but not the jumbo kind unless you are using a jumbo muffin tin, they will puff up too much in the pan and the ratio of bread to sauce will be off.

Only let cool in pan for 1-2 minutes otherwise they will be harder to get out.

This recipe can easily be doubled for a 12 count muffin

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