Shelly's Recipe

CRESCENT CARAMEL SWIRL

Category: Coffee Cake

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 refrigerated crescent dinner rolls

Preheat oven to 350. 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.

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 for 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Invert onto serving platter or waxed paper. Serve warm.