Pecan Cream Cheese Rolls
Soft crescent rolls filled with cream cheese, pecans, brown sugar, and cinnamon, baked in butter and cream soda until golden, tender, and rich. An easy baked breakfast or brunch treat with a gooey caramelized base.
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Servings: 8
Ingredients
- 8 oz refrigerated crescent roll dough
- 1 cup pecan pieces
- ½ cup packed brown sugar
- 1 tsp ground cinnamon
- 2 tbsp butter melted (for filling)
- 4 oz cream cheese chilled and cut into 8 equal cubes
- 6 tbsp butter melted (for topping)
- ½ cup cream soda
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease an 8×8-inch baking dish and set aside.
- In a small bowl, combine the pecan pieces, brown sugar, cinnamon, and 2 tablespoons melted butter. Mix until evenly coated. Set aside.
- Open the crescent roll dough and separate it into individual triangles.
- Place one cube of cream cheese and one spoonful of the pecan mixture at the wide end of each dough triangle. Roll up tightly, sealing the edges.
- Arrange the rolls seam-side down in the prepared baking dish.
- Pour the remaining 6 tablespoons melted butter evenly over the rolls. Sprinkle the remaining pecan mixture over the top.
- Slowly pour the cream soda around the rolls, avoiding pouring directly over the tops.
- Bake for 30–35 minutes, or until the rolls are lightly browned and fully cooked through.
- Remove from the oven and allow to cool slightly before serving. Serve warm.
Notes
To make this recipe gluten free:
- Use gluten-free crescent roll dough or gluten-free refrigerated pastry dough.
- Confirm that the cream soda is certified gluten free, as some sodas may contain gluten-derived additives.
- Verify all packaged ingredients (especially cream cheese and butter) are labeled gluten free.