Crescent Caramel Cinnamon Swirls

Adapted from a Pillsbury recipe to make it my own!

• Ready In: 50 mins
• Serves: 10

Ingredients

• 1⁄2 cup butter (do not use margarine)
• 1⁄2 cup  chopped pecans, chopped (or other nuts)
• 3⁄4 cup brown sugar, firmly packed
• 1⁄2 teaspoon cinnamon
• 1  tablespoon water
• 2 (8 ounce) cans  crescent rolls

Directions

1. Heat oven to 350°F
2. In 1-quart saucepan, melt butter. Coat bottom and sides of a bundt pan(or 12-cup fluted tube cake pan) with 2 tablespoons of the melted butter; sprinkle pan with 3 tablespoons of the npecans. Add remaining nuts, brown sugar, cinnamon and water to remaining melted butter. Heat to boiling, stirring occasionally. Boil 1 minute, stirring constantly.
3. 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.
4. Spoon half of brown sugar mixture over dough. Place remaining 8 dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices.
5. Bake 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Turn upside down onto serving platter or waxed paper. Serve warm. Enjoy!