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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Delicious, quick treat for breakfast or brunch. Served by my wonderful neighbor, Jane, when she'd have us over to Tea. Ingredients:
1/2 cup butter (do not use margarine) |
1/2 cup chopped nuts, chopped |
3/4 cup brown sugar, firmly packed |
1 tablespoon water |
2 (8 ounce) cans crescent rolls |
Directions:
1. Melt butter.
2. Coat bottom and sides of a bundt pan with 2 tbs of the butter, sprinkle pan with 3 tbs of the nuts.
3. Add remaining nuts, brown sugar, and water to the remaining melted butter.
4. Bring to a boil, stirring occasionally.
5. Boil 1 minute, stirring constantly.
6. Remove dough from tubes, do not unroll.
7. Cut each roll into 8 slices.
8. Arrange 8 slices, cut side down, in nut-lined pan.
9. Spreading out the layers of each pinwheel slightly.
10. Spoon half of the brown sugar mixture over dough.
11. Place remaining 8 slices on over bottom layer.
12. Spoon remaining brown sugar mixture over slices.
13. Bake at 350°F for 25-30 minutes, or until deep golden brown.
14. Cool 3 minutes, then invert onto a serving plate.
15. Serve warm.
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