1/2 cup butter
1/2 cup chopped nuts
3/4 cup brown sugar, firmly packed
1 tablespoon water
2 (8-ounce) cans refrigerated crescent rolls (8 each)

Recipe Directions
1. Heat oven to 350*F (175*C).
2. 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.
3. Add remaining nuts, brown sugar and water to remaining melted butter. Bring to a boil, stirring occasionally. Boil 1 minute, stirring constantly.
4. 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.
5. Spoon half of brown sugar mixture over dough. Place remaining 8 dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices.
6. Bake for 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Invert onto serving plate. Serve warm.

12 servings.

This entry was posted on Thursday, September 29th, 2005 at 2:03 pm and is filed under Coffee Cakes. You can leave a response, or trackback from your own site.