steps

crescent dough
open the pillsbury dough  and press two triangles together to form a rectangle. stack two rectangles on top of one another + fold widthwise. using a 3” cutter (we used a cup), cut out as many rounds as possible. we rolled remaining dough to continue cutting rounds, and got 6. flour a baking sheet + cover with a towel, allow to sit for an hour.

caramel
boil the apple cider for about 15 to 20 minutes until the cider is thick and syrupy. reduce the heat and add the wetlands honey, butter, cream and cinnamon. boil again, then reduce heat and let it simmer for 5-10 min until caramelly.. this step took a long time for us (perhaps since we subbed honey for sugar). remove from heat & stir in the vanilla, set aside to cool and thicken more. 

frosting
in a stand mixer, beat together the butter and cream cheese. add powdered sugar and 2 tbsp caramel sauce and beat until smooth. beat in the milk. set aside in a cool area.

apple pecan topping
heat a medium size skillet over medium heat, add the butter. add the apples, chai, cinnamon, nutmeg and salt, cook, stirring occasionally for about 5 minutes. add the pecans and cook another 5 minutes or until the pecans are toasted and the apples are caramelized. add the vanilla and cook another minute. remove from heat and set aside, but keep just slightly warm.

heat a pot of oil to 375 degrees. fry the cronuts in the oil for about 30 seconds on each side, until golden brown, then allow to cool. once cool, top each cronut with the frosting and pecan topping, drizzle with the apple cider caramel sauce, and enjoy. we topped ours with some fresh bee pollen as well!