Crescent Caramel Swirl

Crescent Caramel Swirl
3.7 from 3 ratings
This hot, chewy sweet roll is made with easy refrigerated Crescents.This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1976.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.
Crescent Caramel Swirl
  • 1/2 cup lank 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 ounces each) pillsbury refrigerated crescent dinner rolls or 2 cans (8 ounces each) pillsbury refrigerated crescent
  1. Heat oven to 350 degrees 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 nuts. Add remaining nuts, brown sugar and water to remaining melted butter. Heat to boiling, stirring occasionally. Boil 1 minute, stirring constantly.
  2. 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.
  3. Bake 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Turn upside down onto serving platter or waxed paper. Serve warm.