Crescent Caramel Swirl Coffeecake Recipe - Cooking Index
Crescent Caramel Swirl Coffeecake Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Butter |
| 1/2 cup | 73g / 2.6oz | Chopped nuts |
| 3/4 cup | 120g / 4.2oz | Brown sugar - (firmly packed) |
| 1 tablespoon | 15ml | Water |
| 2 | Refrigerated crescent rolls - (8 oz ea) | |
| = (eight biscuits per can) |
Heat oven to 350 degrees.
Melt butter in small saucepan. Coat bottom and sides of 12-cup bundt 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. Bring to a boil, 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 for 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Invert onto serving plate. Serve warm.
This recipe yields 12 servings.
Source:
Breakfast Recipes at http://www.cooksrecipes.com
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