OMG! This is the best breakfast sweet roll recipe ever!
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| YUM! |
And yeah, we'd love to tell you this is healthy, but c'mon...who are we kidding? There is no way you can make butter, brown sugar, nuts and crescent rolls into a low fat breakfast roll. As long as you don't eat the whole thing, or don't make it every week, it is awesome for a splurge every once in a while.
This recipe came out of a Pillsbury Bake Off cook book and the person who submitted this won $25,000 so you know it's got to be good. She deserved every penny!
INGREDIENTS
2 (8 oz) cans refrigerated crescent dinner rolls
1/2 cup Butter (do not use margarine)
3/4 cup firmly packed Brown Sugar
1 Tablespoon water
1/2 cup chopped Nuts (pecans or walnuts)
1. Melt butter in a small saucepan. With 2 tablespoons of butter, coat the bottom and sides of a bundt pan. Keep rest of butter in saucepan.
2. Sprinkle a few tablespoons of the nuts in the bottom of the pan.
3. Remove dough from cans; do not unroll. Cut each crescent roll into 8 pieces. Separate each piece out a little bit and place one layer (of 8) in the bottom of pan on top of the nuts.
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4. Add brown sugar, water and rest of nuts to the saucepan with the butter, boil for 1 minute, stirring constantly. Spoon half of this mixture over top the 1st layer of crescent rolls.
5. Place the other 8 crescent roll pieces on top of the first layer, staggering the pieces so they are not directly on top. Pour the rest of the butter, sugar and nut mixture on top.
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6. Bake at 350 degrees for 25-33 minutes or until deep golden brown. Let cool a few minutes and invert onto a serving platter. Serve warm.
2. Sprinkle a few tablespoons of the nuts in the bottom of the pan.
3. Remove dough from cans; do not unroll. Cut each crescent roll into 8 pieces. Separate each piece out a little bit and place one layer (of 8) in the bottom of pan on top of the nuts.
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4. Add brown sugar, water and rest of nuts to the saucepan with the butter, boil for 1 minute, stirring constantly. Spoon half of this mixture over top the 1st layer of crescent rolls.
5. Place the other 8 crescent roll pieces on top of the first layer, staggering the pieces so they are not directly on top. Pour the rest of the butter, sugar and nut mixture on top.
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6. Bake at 350 degrees for 25-33 minutes or until deep golden brown. Let cool a few minutes and invert onto a serving platter. Serve warm.
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| So good I had to show the photo twice! |
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