INGREDIENTS
1/2 cup granulated sugar
1 Tablespoon ground cinnamon
1 can Pillsbury refrigerated crescent dinner rolls (8 count)
8 large marshmallows
1/4 cup butter, melted
Easy Glaze Topping (Optional)
1/2 cup powdered sugar
1/2 teaspoon vanilla
2-3 teaspoons of milk
1/4 cup chopped pecans
Directions (photo tutorial above)
Preheat oven to 375 Degrees F. Using a medium size muffin tin, spray 8 muffin cups with nonstick cooking spray. Be sure to spray the top too.
In a small bowl, melt butter. In another small bowl mix sugar and cinnamon.
Lightly dust work surface with flour. Separate crescent rolls into 8 individual triangles. Dip marshmallow completely in butter, then in sugar mixture, coating all surfaces. Place marshmallow on crescent roll and roll up, completely covering the marshmallow. *Firmly pinch to seal all edges. Next, dip roll in butter, then roll in the cinnamon sugar and place in muffin tin. Repeat with remaining rolls.
Place on middle rack of oven and bake for 12-14 minutes. Be sure to place a cookie sheet or foil on the rack below to catch any possible spill from rolls.
When ready, remove from oven. Allow to cool for a minute or two. Using a butter knife or offset spatula, remove rolls and place on cooling rack covered with wax paper. Serve warm, Enjoy!
Optional Glaze Directions
In a small bowl, mix powdered sugar, vanilla and milk until smooth. Add a little milk at a time until you get the texture you like. Drizzle over warm rolls and top with chopped pecans.
Tips
*When constructing the rolls, be sure to pinch the sides/edges well, to prevent the marshmallow from leaking out. Even if a few leak, no worries, they are still delicious!
These are best served fresh out of the oven. They can be reheated for a few seconds in the microwave.
Be sure to use fresh marshmallows.
Don't forget to place a cookie sheet or foil on the rack below to catch any spills from the rolls.
If you don't have access to crescent rolls, head to The Brown Eyed Baker for a homemade crescent roll recipe .