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1
Preheat oven to 350F.
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2
In 1 quart saucepan, melt 1/4 cup butter.
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3
With 1-2 tbsp of melted butter from saucepan, grease bottom and sides of 12-cup fluted tube cake pan.
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4
To remaining melted butter, stir in brown sugar and maple syrup (or corn syrup).
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5
Heat just to boiling, stirring occasionally.
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6
Remove from heat; stir in whipping cream.
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7
In small bowl, mix sugar, cinnamon, ginger, nutmeg and cloves.
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8
Unroll crescent dough from both cans and separate into 16 triangles.
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9
Brush each triangle with remaining 2 tbsp of melted butter.
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10
Sprinkle about 1/2 tsp of sugar/spice mixture onto each triangle to within 1/4 inch of edges.
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11
Top each with a marshmallow.
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12
Roll up, starting at shortest side of triangle, and rolling to opposite point.
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13
Completely sover marshmallow with dough, firmly pinch edges to seal.
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14
Arrange 8 balls in buttered pan.
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15
Sprinkle with nuts; spoon half of brown sugar mixture over dough.
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16
Place remaining 8 balls alternately over bottom layer.
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17
Spoon remaining brown sugar mixture over balls.
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18
Bake 25-28 minutes or until golden brown.
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19
Cool 3 minutes.
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20
Place heatproof serving platter upside down over pan; turn pan and platter over.
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21
Remove pan; serve warm.
