Crescent Caramel Cinnamon Swirls

Recipe by Sharon123
READY IN: 50mins


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


  • Heat oven to 350°F
  • 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.
  • 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. Enjoy!