This one is so easy that even I had no problem making it. If you like your desserts sweet this is delicious. It lasted 1/2 hour on the squad room table with a group of dieting deputies:
Crescent Caramel Swirl
Here's a hot, chewy sweet roll made with easy refrigerated Crescents.
Lois Ann Groves
Greenwood Village, CO
Bake-Off® Contest 27, 1976
$25,000 ONE OF TWO GRAND PRIZE WINNERS
(48) Rate This RecipePrep Time:
20 Min Total Time:
55 Min Makes:
12 servings RECIPE TIPS REVIEWS (21) NUTRITIONAL INFO
1/2 cup butter (do not use margarine)
1/2 cup chopped nuts
3/4 cup firmly packed brown sugar
1 tablespoon water
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
1. Heat oven to 350°F. Melt butter in small saucepan. Coat bottom and sides of 12-cup fluted tube cake pan with 2 tablespoons of the melted butter; sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sugar and water to remaining melted butter. Bring to a boil, stirring occasionally. Boil 1 minute, stirring constantly.
2. 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. Spoon half of brown sugar mixture over dough. Place remaining 8 dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices.
3. Bake at 350°F. for 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Invert onto serving platter or waxed paper. Serve warm.