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Crescent Caramel Swirl

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Member since 2006

Serves | Prep Time | Cook Time 28


1/2 cup butter - melted
1/2 cup walnuts or pecans - 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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