The 27th Pillsbury Bake-Off Contest winner
Yield: Makes 1 coffee cake ring
Heat oven to 350 F. In small saucepan, melt margarine. Coat bottom and sides of 12-cup fluted tube pan (do not use pan with removable bottom) with 2 tablespoons of the melted margarine; sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sugar and water to margarine; heat to boiling, stirring occasionally. Remove dough from cans in rolled sections; do not unroll. Cut each section into 4 slices. Arrange 8 slices in prepared pan, separating each pinwheel slightly to allow sauce to penetrate. Spoon half the the caramel sauce over dough. Repeat with remaining dough, topping slices in pan; pour remaining caramel sauce over dough. Bake at 375 F. for 25 - 30 minutes or until deep golden brown. Cool 3 minutes; turn onto serving platter or waxed paper.
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