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"Hunger is the best sauce in the world."--Cervantes

Crescent Caramel Swirl Recipe

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This recipe for Crescent Caramel Swirl is from The Stallbaumer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. butter (do not use margarine)
1/2 c. nuts, chopped
3/4 c. brown sugar, firmly packed
1 Tbsp. water
2 (8 oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls
Directions:
Directions:
Heat oven to 350º. Melt butter in small saucepan. Coat bottom and sides of 12-cup Bundt pan with 2 Tbsp. of the melted butter; sprinkle pan with 3 Tbsp. 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.
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.
Bake at 350º for 23-33 minutes or until deep golden brown. Cool 3 minutes. Invert onto serving platter or waxed paper. Serve warm.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Substitution: If using Pillsbury Big & Flaky large refrigerated crescent dinner rolls, bake time will be closer to 33 minutes.

 

 

 

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