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Published November 14, 2009, 12:00 AM

CHEF JEFF — ONE BYTE AT A TIME: Crescent Caramel Swirl

This short-cut caramel-roll recipe is similar to monkey bread, the 1976 grand prize Bake-Off winner.

By: Herald Staff Report,

Pillsbury Bake-Off recipes always seem to rate high among foodies. This short-cut caramel-roll recipe is similar to monkey bread, the 1976 grand prize Bake-Off winner.

Crescent Caramel Swirl

½ cup butter

½ cup chopped nuts

¾ cup firmly packed brown sugar

2 8-ounce cans refrigerated crescent rolls

Heat oven to 350 degrees. Melt butter in small saucepan. Coat bottom and sides of 12-cup bundt pan with 2 tablespoons of melted butter. Sprinkle on 3 tablespoons of nuts. Add remaining nuts, brown sugar and 1 tablespoon water to saucepan. Bring to a boil, stirring occasionally. Boil 1 minute, stirring constantly.

Remove dough from cans; do not unroll. Cut each long roll into 4 slices (for a total of 16 slices). Arrange 8 slices, cut side down, in nut-lined pan. Separate each pinwheel slightly. Spoon half brown sugar mix over dough. Place remaining dough slices over bottom layer and spoon on remaining brown sugar. Bake at 350 degrees for 23 to 33 minutes.

Cool for 3 minutes and invert onto serving platter. Serve warm.

Yield: 12 rolls.

Approximate nutritional analysis per roll: 283 calories, 14 grams fat , 20 milligrams cholesterol, 5 grams protein, 36 grams carbohydrates, 2.2 grams fiber, 222 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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