Recipe Book

Cinnamon Carmel Swirls
Submitted by Dia Tadlock on Dec 15, 2009

Easy to make, delicious Cinnamon Rolls

Servings:
10

Complexity:   
Very Easy

Total Time:
55 minutes

Ingredients:
1/2 cup butter (do not use margarine)
1/2 cup chopped nuts
3/4 cup packed brown sugar
1 Tblsp. water
2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet

Directions:
1) Heat oven to 350 degrees. Melt butter in a 1 quart saucepan. Coat bottom and sides of a 12-cup fluted tube cake pan with 2 tablespoons of the melted butter; sprinkle 3 tablespoons of the nuts to coat sides of the pan. Add the remaining nuts, brown sugar and water to the remaining melted butter. Heat to 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 the brown sugar mixture over the dough. Place remaining 8 dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices.
3) Bake 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Turn upside down onto serving platter or waxed paper. Serve warm.

Cook's Notes:
This recipe makes 12 cinnamon rolls. They are very easy to make and unbelievably yummy! They can be made in a tube cake pan or a bunt cake pan or even a regular round cake pan. Enjoy!