• 1 8 count tube crescent rolls
  • 6 Tbs brown sugar
  • 6 tsp water
  • 3 Tbs butter
  • 1/2 cup coarsely chopped pecans


  1. Preheat oven to 35Spray a 6 count muffin tin with non-stick cooking spray and set aside.
  2. 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.
  3. 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.
  4. Place 2 of your half (one wholcrescents in each tin big side to little side, then place the 6 remaining pieces into the center.
  5. 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 tin.
  • This article and recipe adapted from this site

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