1_CrescentCaramelSwirl

Crescent Caramel Swirl was 1 of 2 winners at the 27th Pillsbury Bake-Off in 1976. Recipe on Pillsbury.com by Lois Ann Groves of Greenwood Village, Colorado.

2_BundtPan

Start by pouring melted butter in a bundt pan and sprinkle with nuts.

3_CrescentCut

Then cut each roll of crescent dough into 8 pieces as shown in photo.

4_CaramelSwirlPan

Create your “caramel” by boiling a mixture of butter, brown sugar, nuts and water in a small saucepan. Place 8 dough pieces in prepared bundt pan. Pour half of the caramel over dough. Place remaining dough and caramel on top.

5_CaramelSwirlBaked

Here’s how it looks after baking for about 30 minutes at 350°F.

6_CaramelSwirlHoriz

5 from 1 review

Crescent Caramel Swirl

Lise Sullivan Ode
Crescent rolls make quick work of cinnamon swirl breakast bread.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 servings
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Ingredients
 

  • 1/2 cup LAND O LAKES® Butter, do not use margarine
  • 1/2 cup Fisher® Chef's Naturals® chopped nuts
  • 3/4 cup packed brown sugar
  • 1 tablespoon water
  • 2 cans Pillsbury™ refrigerated crescent dinner rolls, or 2 cans (8 oz each) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet

Instructions
 

  • Heat oven to 350°F. In 1-quart saucepan, melt butter. 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. Heat to boiling, 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 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Turn upside down onto serving platter or waxed paper. Serve warm.

Notes

Recipe courtesy of Pillsbury®
Calories: 284kcal, Carbohydrates: 29g, Protein: 2g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 367mg, Potassium: 42mg, Fiber: 1g, Sugar: 17g, Vitamin A: 237IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 1mg

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