Caramel Chai Crescrent Ring

Name: Caramel Chai Crescrent Ring
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 , 12 serving(s)
Ingredients: 1/4 cup butter (no subs); 1/2 cup brown sugar, packed; 2 tablespoons maple syrup or 2 tablespoons corn syrup; 2 tablespoons whipping cream; 2 tablespoons sugar; 1 tablespoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 2 (8 ounce) cans refrigerated crescent dinner rolls; 2 tablespoons butter, melted; 16 large marshmallows; 1/4 cup chopped nuts

Submitted by Mom2Rose

"Source: Pillsbury Crescent cookbook 2008"

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Ready In:: 40mins
Ingredients:: 13
Serves:: 12

ingredients

¹⁄₄ cup butter (no subs)
¹⁄₂ cup brown sugar, packed
2 tablespoons maple syrup or 2 tablespoons corn syrup
2 tablespoons whipping cream
2 tablespoons sugar
1 tablespoon ground cinnamon
¹⁄₂ teaspoon ground ginger
¹⁄₂ teaspoon ground nutmeg
¹⁄₄ teaspoon ground cloves
2 (8 ounce) cans refrigerated crescent dinner rolls
2 tablespoons butter, melted
16 large marshmallows
¹⁄₄ cup chopped nuts

directions

Preheat oven to 350°F.
In 1 quart saucepan, melt 1/4 cup butter.
With 1-2 tbsp of melted butter from saucepan, grease bottom and sides of 12-cup fluted tube cake pan.
To remaining melted butter, stir in brown sugar and maple syrup (or corn syrup).
Heat just to boiling, stirring occasionally.
Remove from heat; stir in whipping cream.
In small bowl, mix sugar, cinnamon, ginger, nutmeg and cloves.
Unroll crescent dough from both cans and separate into 16 triangles.
Brush each triangle with remaining 2 tbsp of melted butter.
Sprinkle about 1/2 tsp of sugar/spice mixture onto each triangle to within 1/4 inch of edges.
Top each with a marshmallow.
Roll up, starting at shortest side of triangle, and rolling to opposite point.
Completely sover marshmallow with dough, firmly pinch edges to seal.
Arrange 8 balls in buttered pan.
Sprinkle with nuts; spoon half of brown sugar mixture over dough.
Place remaining 8 balls alternately over bottom layer.
Spoon remaining brown sugar mixture over balls.
Bake 25-28 minutes or until golden brown.
Cool 3 minutes.
Place heatproof serving platter upside down over pan; turn pan and platter over.
Remove pan; serve warm.