Total Time
40mins
Prep 15 mins
Cook 25 mins

Delicious, quick treat for breakfast or brunch. Served by my wonderful neighbor, Jane, when she'd have us over to Tea.

Ingredients Nutrition

  • 12 cup butter (do not use margarine)
  • 12 cup chopped nuts, chopped
  • 34 cup brown sugar, firmly packed
  • 1 tablespoon water
  • 2 (8 ounce) cans crescent rolls

Directions

  1. Melt butter.
  2. Coat bottom and sides of a bundt pan with 2 tbs of the butter, sprinkle pan with 3 tbs of the nuts.
  3. Add remaining nuts, brown sugar, and water to the remaining melted butter.
  4. Bring to a boil, stirring occasionally.
  5. Boil 1 minute, stirring constantly.
  6. Remove dough from tubes, do not unroll.
  7. Cut each roll into 8 slices.
  8. Arrange 8 slices, cut side down, in nut-lined pan.
  9. Spreading out the layers of each pinwheel slightly.
  10. Spoon half of the brown sugar mixture over dough.
  11. Place remaining 8 slices on over bottom layer.
  12. Spoon remaining brown sugar mixture over slices.
  13. Bake at 350°F for 25-30 minutes, or until deep golden brown.
  14. Cool 3 minutes, then invert onto a serving plate.
  15. Serve warm.
Most Helpful

5 5

LOVE these - I am a complete fool for the caramel soooo I do 3/4 cup butter and nuts, 1 1/4 cups brown sugar and 1 1/2 T water that makes them extra gooey!

5 5

Fabulous! I used candied pecans and cut the recipe in half since I only had one can of crescent rolls. Thanks for a great recipe, Elissa!

5 5

This was a Pillsbury Bake Off winning prize for Lois Ann Groves and she won $25,000 for it. I commend you on your great taste - these are really great. I was going to post it, as well. They are awesome - thanks for posting, Diane :)