Quick and easy caramel swirl 'coffeecake' thanks to refrigerated crescent rolls.

Crescent Caramel Swirl Coffeecake

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)

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.

Makes 12 servings.