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Crescent Caramel Swirl Coffeecake

No recipe image available.A quick and easy caramel swirl coffeecake thanks to refrigerated crescent rolls.

Recipe Ingredients:

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

Cooking Directions:

  1. Preheat 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.