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Ingredients
- 1/2 cup pecans (divided use)
- 1/2 cup butter
- 1 cup packed light brown sugar
- 2 tablespoons water
- 2 8-ounce tubes crescent rolls
- 1/2 cup raisins (divided use)
- 1 teaspoon cinnamon (divided use)
Details
Servings 16
Cooking time 25mins
Preparation
Step 1
Preheat oven to 350 degrees. Sprinkle 1/4 cup of the pecans in the bottom of a greased bundt pan.
In a small saucepan, combine butter, brown sugar, water and the remaining 1/4 cup pecans. Bring mixture to a boil and simmer 1 minute. Pour half of the brown sugar mixture over the pecans in the pan. Slice each roll of crescent dough into 8 pieces. Arrange the contents of 1 tube of rolls over the brown sugar mixture in the pan.
Sprinkle with 1/4 cup of the raisins and 1/2 teaspoon of the cinnamon. Spoon remaining brown sugar mixture over the raisins and cinnamon. Place remaining dough slices on top, overlapping the lower slices. Sprinkle the remaining 1/4 cup raisins and 1/2 teaspoon cinnamon over the dough. Bake for 25 minutes, until golden brown. Cool on a rack for 10 minutes. Invert the pan to unmold the buns. Makes 16 servings.
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