Caramel Chai Crescent Ring
By: Christina Deschane
Published: Thursday, December 10, 2009 - 5:29pm

Ingredients




1/4 cup butter (not margarine)
1/2 cup packed brown sugar
2 tablespoons maple syrup
2 tablespoons whipping cream
2 tablespoons granulated sugar
2 tablespoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon cloves
2 cans refrigerated crescent rolls
2 tablespoons butter, melted
16 large marshmallows
1/4 cup chopped pecans

Preparation

1 Heat oven to 350 degrees. 2 In 1-quart saucepan, melt 1/4 cup butter. 3 With 1 to 2 tablespoons of the melted butter, grease bottom and sides of fluted tube cake pan. 4 To remaining melted butter, stir in brown sugar and maple syrup. 5 Heat just to boiling, stirring occasionally. 6 Remove from heat; stir in whipping cream. 7 In a small bowl, mix granulated sugar, cinnamon, nutmeg and cloves. 8 Unroll dough from both cans and separate into 16 triangles. 9 Brush each triangle with melted butter. 10 Sprinkle about 1/2 teaspoon granulated sugar mixture onto each triangle. 11 Top each with marshmallow. 12 Roll up, starting at shortest side of triangle, and rolling to opposite point. 13 Completely cover marshmallow with dough, firmly pinch edges to seal. 14 Arrange 8 balls in buttered pan. 15 Sprinkle with nuts; spoon half or brown sugar mixture over dough. 16 Place remaining 8 balls alternately over bottom layer. 17 Spoon remaining brown sugar mixture over balls. 18 Back 25 to 28 minutes or until golden brown. 19 Cool 3 minutes. 20 Place serving platter upside down over pan; turn pan and platter over. 21 Remove pan. 22 Serve warm.

About


I knew the very first time I made this desert that it would become my signature dish. I have yet to find anyone who doesn't love it! Picture promised soon.