Crescent Caramel Swirl
1/2 cup butter or margarine
1/2 cup chopped nuts
1 cup firmly packed brown sugar
2 tablespoons water
2 (8 ounce) cans Pillsbury Refrigerated Quick Crescent Dinner Rolls
Heat oven to 375 degrees. (350 degrees for colored fluted tube pan.) In small saucepan, melt
butter. Coat bottom and sides of 12 cup fluted tube pan, do not use pan with removable
bottom, with 2 tablespoons of the melted butter; sprinkle pan with 3 tablespoons of the nuts.
Add remaining nuts, brown sugar and water to butter; heat to boiling, stirring occasionally.
Remove dough from cans in rolled sections; do not unroll. Cut each section into 4 slices.
Arrange 8 slices in prepared pan, separating each pinwheel slightly to allow sauce to penetrate.
Spoon half the caramel sauce over dough. Repeat with remaining dough, topping slices in pan
pour remaining caramel sauce over dough. Bake for 25 to 30 minutes (30 to 35 minutes for
colored fluted tube pan) or until deep golden brown. Cool 3 minutes; turn onto serving platter
or waxed paper.
Makes 1 coffee cake ring.
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