Wondering why you can never seem to stay awake through that first morning class? It’s probably because you’re not eating breakfast (note: a Milk ’n Cereal bar does not count). If you want to boost your morning energy and get the first week of classes off to a great start, consider trying this super easy recipe for a caramel swirl. With just five ingredients, you can easily find everything you need to make this melt-in-your mouth sweet breakfast treat. It makes a whole bundt pan, so it’s great to share among roommates in an apartment or suite, or try making it for your whole dorm floor to share. When you turn the bundt pan over, be sure to put the caramel swirl on a plate that’s slightly bigger than the bread itself, because the caramel will drizzle down the sides a bit. This recipe comes from my aunt, who likes to serve it sprinkled with powdered sugar and with a side of fresh fruit.

Ingredients:
1/2 cup butter or margarine
1/2 cup chopped nuts
1 cup brown sugar
2 tablespoons water
2 cans (8 oz each) Pillsbury Refrigerated Quick Crescent Dinner Rolls

Directions:
1. Preheat oven to 375 degrees for a metal bundt pan (350 degrees for Silicone pan), ). Do not use pan with removable bottom!
2. In small saucepan, melt butter. Coat bottom and sides of bundt pan with 2 tablespoons of the melted butter. Sprinkle pan with 3 tablespoons of the nuts.
3. Add remaining nuts, brown sugar and water to the butter in saucepan.
4. Heat to boiling, stirring occasionally.
5. Remove crescent from cans in rolled sections, and DO NOT unroll them. Cut each section into 4 slices.
6. Arrange 8 slices (2 cut-up crescents) in prepared pan, separating each pinwheel slightly to allow sauce to penetrate.
7. Spoon half the caramel sauce over dough. Repeat with remaining dough slices in pan and pour remaining caramel sauce over dough.
8. Bake 25 minutes (30 min for silicone pan) until deep golden brown. Watch carefully so it doesn’t doesn’t burn.
9. Cool 3 minutes; turn upside down onto serving platter or waxed paper. Slice