This Coconut Caramel Crescent Ring is super simple to make and uses everybody's favorite store-bought ingredient... canned crescent rolls.
Treat your family and friends to something utterly delicious this holiday season that only takes a few minutes to prepare.
As this Coconut Caramel Crescent Ring bakes in the oven, you'll find your loved ones congregating in the kitchen as the aroma of caramel, coconut, and crescent rolls permeate your home.
Table of Contents Found Here
- The ingredient list:
- Kitchen tools and equipment needed:
- How this recipe came to be:
- Can this sweet bundt pan recipe be made in advance?
- Can the coconut and/or nuts be left out of this recipe?
- The easy directions:
- Additional crescent roll recipes:
- Additional holiday recipes:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list:
- tube crescent rolls
- coconut
- butter
- brown sugar
- pecans
- half & half
Kitchen tools and equipment needed:
- 3-quart heavy bottom saucepan
- wooden spoon or spatula
- nut chopper (optional)
- cutting board
- serrated knife
- bundt pan
- baking spray
How this recipe came to be:
I've been making this crescent ring in one form or another for as long as I can remember. It has made many appearances on our annual Christmas Brunch party menu for almost 30 years.
This year I decided to add some coconut and half & half to the brown sugar, butter, and nut layers and the result was simply delectable!
I've never posted the recipe before, but I think it's high time to share it so you can enjoy it too.
Can this sweet bundt pan recipe be made in advance?
Yes. I like to make it a day or two in advance of when I need it, but you can certainly make it right before you'd like to serve.
If making the coconut caramel crescent ring in advance store it at room temperature for up to 2 days, making sure it's covered well.
This sweet crescent ring is best served slightly warm, so I suggest heating it a tiny bit in either the microwave or oven before serving.
*Special Note - Do not let this caramel crescent ring cool completely in the Bundt pan as the caramel will harden and it will be difficult to get the sweet roll ring out of the pan.
Can the coconut and/or nuts be left out of this recipe?
Yes.
You can easily tailor this sweet crescent roll ring to your preferences or tastes.
If you're not a fan of coconut, by all means, leave it out.
The same goes for the pecans. If you're not a fan or want to switch up the choice of nut, go on and customize this recipe as you see fit.
The easy directions:
- Melt the butter, brown sugar, pecans, coconut, and half & half in a saucepan over medium heat.
- Pour ⅓ 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 ⅓'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 50 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.
Additional crescent roll recipes:
- Scrambled Egg Pizza (not shown)
If you're a fan of scrambled eggs, then this easy Egg Pizza made with a crescent roll crust is something you'll love!! It's perfect for breakfast, brunch, lunch, or dinner.
- Hash Brown Breakfast Pizza (not shown)
Make this Sunny Side Up Hash Brown Breakfast Pizza for breakfast, brunch, or even dinner. Whichever you choose, it’s always a winner!
- Crescent Ham and Havarti Appetizers (not shown)
These Crunchy Crescent Ham & Havarti Appetizers will win rave reviews at any big game party. And with the use of everyone's favorite store-bought crescent roll dough, they couldn't be easier to make.
- Crescent Wrapped Bratwurst Bites (not shown)
Easy Bratwurst Appetizer Bites are just the thing to serve during a party or for game day. They’re also super simple to make and everybody loves them! SCORE!
Additional holiday recipes:
*Panettone Bread Pudding (not shown)
Show them how much you care by serving them Panettoné Bread Pudding with RumChata Caramel Sauce for this year's holidays. It's a rich and delicious treat that's absolutely perfect for special occasions.
*Eggnog Pastry Cream Croissants (shown below)
*Roast Pork with Cranberry Relish Glaze (shown below)
*No-Bake Peppermint Buttercream Wafer Cookies (shown below)
*Coconut-Caramel Crescent Ring (shown below) THIS IS THE PLACE!!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Coconut Caramel Crescent Ring
Equipment
Ingredients
- 2 tubes crescent rolls
- 10 tablespoons butter
- 1 cup brown sugar
- 1 cup chopped pecans
- ½ cup sweetened coconut
- ½ cup half & half
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 Celsius).
- Prepare a standard 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 ⅓ coconut caramel sauce into the bundt pan.
- Place 8 crescent circles into the bundt pan over the layer of caramel sauce.
- Pour an additional ⅓ 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 50 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.
Notes
Nutrition
I sincerely hope you've enjoyed today's sweet breakfast/brunch recipe for this caramel crescent ring with coconut as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Shiho says
It looks fantastic. As soon as I found something similar to crescent rolls in Australia, I would love to make this lovely cake.
Renée says
I wish I knew of an alternative for you, but I have no idea about the products you have available to you in Australia. Wish I did. I'd love to visit!
Cindy says
Looks like it'd make a yummy coffee cake. Now that the Christmas rush is over gonna try it when guests come over for coffee! tysm
Renée says
You are right! This in no way is just a Christmas recipe. Make it all year. Enjoy!
Noelle says
Fantastic! I made these yesterday for our family Christmas party and they were a hit!
Renée says
Yay!
Nutmeg Nanny says
I would like to eat this whole thing right now...yum!
Kellie Hemmerly says
This looks wonderful and so easy!!!
Lauren says
WOW! I can't believe you used store-bought rolls for that. So creative, and it looks soooooo good!
Brenda@SugarFreeMom says
It looks really pretty!
foody schmoody says
You had me at caramel AND coconut. I would love to have a big slab of this waiting next to my coffee in the morning.
Angie Barrett says
Love the idea of using cans of crescent rolls! Looks amazing!
Paula-bell'alimento says
Oh sweet goodness, just gimme!
The Food Hunter says
This looks amazing!!
Shulie Foodwanderings says
Sorry for misspelling there.
Shulie Foodwanderings says
Holy moly, renee, what brilliance. Love coconut everything and I am playing with caramel recently. You know we share the love for baking savory and sweet breadst! Happy New Year and all the best in 2015!
Cookin' Canuck says
What a brilliant idea! I never would have thought to do this with crescent rolls. And the combination of coconut and caramel sounds so darn good.
claire @ the realistic nutritionist says
Perfect New Years brunch dish.
Back for Seconds says
This is calling my name! MMmmmm
Heather Schmitt-Gonzalez says
I love how you totally jazzed up these refrigerator rolls - they look scrumptious! And I'm really liking the addition of coconut.