Coconut Caramel Crescent Ring

5 from 3 votes

This Coconut Caramel Crescent Ring is super simple to make and uses everybody's favorite store-bought canned crescent rolls.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Breakfast and Brunch, Breakfast Breads, breakfast pastry

Cuisine: American

Servings: slices

Calories: 188kcal

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.

After baking, do not allow the sweet roll ring to sit in the Bundt pan longer than 10 minutes after baking or else it will stick to the pan.

Turn the sweet roll ring out onto a serving platter and allow to cool for at least 30-45 minutes before serving.

May be served warm, cold, or at room temperature.

May be frozen after baking. Wrap well with plastic wrap and freeze for up to 2 months.