While I’m spending some time with the new baby, I’m sharing some of my older recipes that I developed for different companies over the years.
This recipe was developed for Pillsbury.com
Cinnamon Pecan Pinwheels
- 1 packages (12 oz) Pillsbury refrigerated Big & Buttery crescent dinner rolls
- 1/4 cup melted butter
- 1/2 cup packed brown sugar
- 2 teaspoons cinnamon
- 1/2 chopped pecans
Preheat oven to 350°. Spray a cookie sheet with non-stick cooking spray or line it with parchment paper.
Unroll crescent roll dough onto work surface. Press edges together so that the perforated parts of the dough stick together. You will have two sections of dough. Brush both dough pieces with butter, leaving approximately 1/2 inch on one of the long edges of the dough that does not hove butter. Make sure this edge stays clean so the dough will seal.
Sprinkle dough with brown sugar, cinnamon and chopped pecans over the melted butter. Roll the dough tightly and seal the edge. Using a serrated knife, slice each dough pinwheel into 16 equal slices. Place slices on cookie sheet 2 – 3 inches apart.
Bake at 350° for 12 – 17 minutes, or until golden brown. Serve warm.