Categories: Breakfast, Coffee Cake

Ingredients

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

Directions

1. 1. Heat oven to 350°F

2. 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. 3. Add remaining nuts, brown sugar and water to remaining melted butter. Bring to a boil, stirring occasionally. Boil 1 minute, stirring constantly.

4. 4. Remove dough from cans; do not unroll. Cut each long roll into 8 slices.

5. Arrange 8 slices, cut side down, in nut-lined pan; separate layers of each pinwheel slightly.

6. 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.

7. 6. Bake for 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Invert onto serving plate. Serve warm.

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