https://www.copymethat.com/r/kABtRL2XS/crescent-caramel-swirl/
53863294
ay82NPu
kABtRL2XS
2024-03-29 13:12:20
Crescent Caramel Swirl
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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
- Preheat oven to 350° F.
- Coat bottom & sides of 12-c. fluted tube pan with 2-tbsp. butter; then sprinkle bottom with 3-tbsp. nuts.
- Add remaining nuts, brown sugar, & water to butter in saucepan & heat to boiling, stirring occasionally.
- Remove crescent rolls from can, but do not unroll.
- Cut each section into 4 slices so that you have a total of 20.
- Leave rolled & arrange 8 slices in bottom of pan, laying each on a cut side, separating each pinwheel slightly.
- Spoon ½ of caramel nut sauce over dough.
- Repeat last 2 steps with remaining dough & caramel sauce, placing second set of pinwheels on top of bottom layer.
- Bake till deep golden brown (25 to 35 mins.).
- 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)