Prep 10 mins
Cook 30 mins
Source: Pillsbury Crescent cookbook 2008
- 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
- 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.