This Coconut Caramel Crescent Ring is super simple to make and uses everybody's favorite store-bought canned crescent rolls.
Breakfast, Breakfast or Dessert
coconut caramel coffee cake, coconut caramel crescent ring
Calories: 184 kcal
half & half
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.
Tools and equipment;
bundt pan, baking spray, medium saucepan, wooden spoon
Coconut Caramel Crescent Ring
Amount Per Serving (1 g)
Calories from Fat 117
% Daily Value*
Saturated Fat 6g38%
Vitamin A 250IU5%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.