Caramel Chai Crescrent Ring

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

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

Recipe

• 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.