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Servings: 10-in. coffee cake

Servings: 10-in. coffee cake
Ingredients
  • ½ c. unsalted butter (melted)
  • ½ c. chopped nuts
  • 1 c. brown sugar
  • 2 tbsp. water
  • 2 16 oz. refrigerated crescent roll cans
Steps
  1. Preheat oven to 350° F.
  2. Coat bottom & sides of 12-c. fluted tube pan with 2-tbsp. butter; then sprinkle bottom with 3-tbsp. nuts.
  3. Add remaining nuts, brown sugar, & water to butter in saucepan & heat to boiling, stirring occasionally.
  4. Remove crescent rolls from can, but do not unroll.
  5. Cut each section into 4 slices so that you have a total of 20.
  6. Leave rolled & arrange 8 slices in bottom of pan, laying each on a cut side, separating each pinwheel slightly.
  7. Spoon ½ of caramel nut sauce over dough.
  8. Repeat last 2 steps with remaining dough & caramel sauce, placing second set of pinwheels on top of bottom layer.
  9. Bake till deep golden brown (25 to 35 mins.).
  10. Cool 3-mins.; then turn onto serving plate or waxed paper.
Notes
  • SOURCE: Pillsbury's "America's Bake-Off Cookbook #27" (1976) & "Bake-Off Classics" (1979)
 

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