Caramel Chai Crescent Ring

Ingredients

• 0.5 cup brown sugar packed
• 2 tablespoons butter melted
• 2 tablespoons maple syrup 
• 16 oz reduced fat crescent rolls refrigerated pillsbury® canned
• 2 tablespoons granulated sugar 
• 1 tablespoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.5 teaspoon ground ginger 
• 0.5 teaspoon nutmeg 
• 16 large marshmallows 
• 0.3 cup nuts chopped
• 2 tablespoons whipping cream 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• cake form

Directions

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