Crescent Caramel Cinnamon Swirls |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Adapted from a Pillsbury recipe to make it my own! Ingredients:
1/2 cup butter (do not use margarine) |
1/2 cup chopped pecans, chopped (or other nuts) |
3/4 cup brown sugar, firmly packed |
1/2 teaspoon cinnamon |
1 tablespoon water |
2 (8 ounce) cans crescent rolls |
Directions:
1. Heat oven to 350°F
2. In 1-quart saucepan, melt butter. Coat bottom and sides of a bundt pan(or 12-cup fluted tube cake pan) with 2 tablespoons of the melted butter; sprinkle pan with 3 tablespoons of the npecans. Add remaining nuts, brown sugar, cinnamon and water to remaining melted butter. Heat to boiling, stirring occasionally. Boil 1 minute, stirring constantly.
3. Remove dough from cans; do not unroll. Cut each long roll into 8 slices. Arrange 8 slices, cut side down, in nut-lined pan; separate layers of each pinwheel slightly.
4. Spoon half of brown sugar mixture over dough. Place remaining 8 dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices.
5. Bake 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Turn upside down onto serving platter or waxed paper. Serve warm. Enjoy!
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