Caramel Chai Crescrent Ring

Source: Pillsbury Crescent cookbook 2008

• Ready In: 40 mins
• Serves: 12
• Yields: 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

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