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Crescent Caramel Swirl
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Categories: American Recipes, Bread, Breakfast, Product Recipes, Quick Breads
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Total Time: 43 min.
Baking Time: 28 min.
Preparation Time: 12 min.
Cooling Time: 3 min.

This Pillsbury bake off winner (from the 70's) is a quick version of a sticky bun. Using a Bundt pan for a form, gives it a professional look. (The picture above is for a smaller version of this recipe, made in a loaf not Bundt pan). It can't really compare to baked-from-scratch rolls (where you wait for the dough to rise and rise), but it does do the trick when you don't have the time. Note: For those who don't know what Crescent Rolls are; they are prepackaged dough's found in the refrigeration section of most American supermarkets. Pillsbury is a common

1/2 cup butter - melted
1/2 cup walnuts - coarsely chopped
3/4 cup brown sugar - packed
1 tablespoon water
2 cans Crescent Rolls - (8 ounce)

Preheat oven to 350 degrees F. Coat bottom and sides of a 12-cup Bundt pan with 2 tablespoons of the melted butter. Sprinkle pan with 3 tablespoons of the nuts. In a small saucepan, combine remaining butter, remaining nuts, brown sugar, and water. Bring to a boil, stirring occasionally. Boil 1 minute, stirring constantly.

Remove dough from cans (do not unroll). Cut each roll into 8 slices. Arrange, cut side down, in Bundt pan. Slightly separate layers of each pinwheels. Arrange half of brown sugar mixture over dough. Place remaining 8 dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices.

Bake until golden brown (28 min.) Cool 3 minutes. Invert unto serving platter. Serve warm.

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