Crescent Carmel Swirl
From lillyann 16 years ago
- 55 minutes to make
- Serves 8
Birth of a new classic. Here's a hot, chewy sweet roll made with easy refrigerated Crescents. This recipe won the $25,000.00 Grand Prize at the 27th Pillsbury Bake-Off contest in 1976. by Lois Ann Groves
Ingredients
- 1/2 cup butter (do not use margarine) shopping list
- 1/2 cup chopped nuts shopping list
- 3/4 cup firmly packed brown sugar shopping list
- 1 tablespoon water shopping list
- 2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls shopping list
How to make it
- Heat oven to 350°F. Melt butter in small saucepan. Coat bottom and sides of 12-cup fluted tube cake 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 at 350°F. for 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Invert onto serving platter or waxed paper. Serve warm.
The Rating
Reviewed by 9 people-
Thanks. This is so easy that even I may be able to bake them!!!!!!!
gingerlea
in Tampa loved it
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Great one as all of your dessert recipes.
ahmed1
in Cairo loved it
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This is a very easy and yummy recipe - we used to make it quite a bit. I think it's time to make it again! Thanks Lillyann - great post!
lunasea
in Orlando loved it
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