Coconut Caramel Crescent Ring

Treat your family this New Year’s morning with something completely delicious that only takes a few minutes to prepare. As this Coconut Caramel Crescent Ring bakes in the oven, you’ll find your family congregating in the kitchen as the aroma of caramel, coconut and crescent rolls permeate your home.

I’ve been making this crescent ring in one form or another for as long as I can remember, and it’s made many appearances on our annual Christmas Brunch party menu. This year I decided to add some coconut and half and half into the brown sugar, butter and nut layers and the result was simply delecatable! I’ve never posted the recipe before, but it’s high time to share so you can enjoy it too.

COCONUT CARAMEL CRESCENT RING   {PRINT THIS RECIPE}
Servings: 12-16    Prep Time:  10 minutes     Bake Time:  1 hour

2 cans crescent rolls
10 tablespoons butter
1 cup brown sugar
1 cup chopped pecans
1/2 cup flaked coconut
1/2 cup half and half
baking spray
bundt pan

-Preheat oven to 350 degrees.
-Prepare a bundt pan by spraying it with baking spray. Set aside.
-Remove the crescent dough from the tubes but do not unroll them. Cut each crescent dough into 8 even pieces. *Note – A serrated knife works best for this. Set aside.
-Melt the butter in a saucepan over medium heat. Stir in the brown sugar, pecans and coconut until the sugar is completely dissolved. Reduce the heat to low and stir in the half and half and simmer for 1 minute. Remove from the heat.
-Pour approximately 1/3 coconut caramel sauce into the bundt pan.
-Place 8 crescent circles into the bundt pan over the layer of caramel sauce.
-Pour an additional 1/3 of the coconut caramel sauce over the crescent circles.
-Layer the last of the crescent circles over the second layer of caramel.
-Top the second layer of crescent rolls with the remaining caramel sauce.
-Bake in a preheated oven for 60 minutes. Remove and allow to cool for about 10 minutes.
-Turn the crescent ring out onto a serving platter while it is still warm otherwise the caramel will harden and stick to the pan.
-Carefully remove the pan once the ring has been inverted and allow the ring to cool completely before serving, or serve slightly warm.
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Melt the butter, brown sugar, pecans, coconut and half to half in a saucepan over medium heat. Pour 1/3 of the caramel sauce evenly in the bottom of a prepared bundt pan. Top the caramel with 8 crescent roll slices.

Top the crescent circles with another 1/3’d of the caramel sauce and top the sauce with the final 8 crescent circles. Pour the remaining caramel over the crescent circles and bake in a preheated oven for 60 minutes.

Allow the ring to cool for about 10 minutes and then carefully invert the crescent ring onto a serving platter. Carefully remove the pan and allow the ring to cool completely, or serve while slightly warm.

I thought this Cocont Caramel Crescent Ring would pair perfectly with this bee keeper custom coffee mug that I’d painted a a few months back per a customers request. It’s a design that makes me happy…just like this delicious coffeecake. Now go and pour yourself a hot cup of coffee or tea, and then grab yourself a big slice of this cake now that you have the recipe… My work here is done 😉

If there is ever anything I can paint for you, please don’t hesitate to contact me or visit my shop. Custom orders (like this one) are always welcome. I will gladly work from any description or photo you send my way. Kudos Kitchen by Renée ~ Where food, art and fun collide on a regular basis! Thanks for visiting me in my Kudos Kitchen!! I’ve enjoyed your company! Until we eat again,