Cakes with Kristen - Breakfast Cake

By: Kristen Guilfoos Email
By: Kristen Guilfoos Email

Breakfast Cake
Recipe from: James Busko


Prep Time: 20 min.
Total Time: 55 min.
Makes 12 servings

½ cup butter (do not use margarine)
½ cup chopped pecans
¾ cup firmly packed brown sugar
1 tablespoon water
2 (8 oz.) Pillsbury refrigerated Crescent dinner rolls

1. Heat oven to 350. Melt butter in saucepan. Coat bottom and sides of a Bundt pan with 2 tablespoons of the melted butter. Sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sugar and water to melted butter. Bring to boil stirring occasionally. Boil 1 minute stirring occasionally.

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 slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices.

3. Bake at 350 for 23 to 33 minutes or until deep golden brown.