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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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) |
1/2 cup chopped nuts |
3/4 cup firmly packed brown sugar |
1 tablespoon water |
2 (8-oz.) cans pillsbury® refrigerated crescent dinner rolls |
Directions:
1. 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.
2. 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.
3. 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.
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