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Crescent Caramel Swirl – #31 of 52 Pillsbury Grand Prize Recipes in 52 Weeks


  • Recipe courtesy of Pillsbury®
  • 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 8 oz each Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet


  • 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.