“Delicious, quick treat for breakfast or brunch. Served by my wonderful neighbor, Jane, when she'd have us over to Tea.”

Ingredients Nutrition

  • 12 cup butter (do not use margarine)
  • 12 cup chopped nuts, chopped
  • 34 cup brown sugar, firmly packed
  • 1 tablespoon water
  • 2 (8 ounce) cans crescent rolls


  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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