"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for RILEY'S CRESCENT CINNAMON-CARAMEL SWIRL ROLLS, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, February 14, 2009


1/2 cup butter (not margarine)
1/2 cup pecans, chopped
3/4 cup brown sugar, firmly packed
2 tsp. cinnamon
1 tbsp. water
2 8-oz. cans refrigerated crescent dinner rolls

1, Preheat oven to 350.
2. Melt butter in small sauce pan. Coat bottom and sides of 12-cup Bundt pan with 2 tbsp. of the melted butter. Sprinkle pan with 3 tbsp. nuts.
3. Add remaining nuts, brown sugar, cinnamon and water to remaining melted butter. Bring to a boil, stirring occasionally. Boil 1 minute, stirring constantly.
4. Remove dough from cans. DO NOT UNROLL. Cut each long roll into 8 slices.
5. Arrange 8 slices in nut-lined pan; separate layers of each pinwheel slightly. Spoon half brown sugar mixture over dough.
6. Place remaining 8 dough slices over bottom layer. Spoon remaining brown sugar mixture over slices.
7. Bake at 350 for 23-33 minutes or until deep golden brown. Cool 3 minutes. Invert onto serving platter. Serve warm.




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