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Marshmellow Crescent Rolls

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Dessert

YIELD

16 servings

PREP

5 min

COOK

15 min

READY

25 min

Ingredients

¼ 59
CUP ML SUGAR
1 5
TEASPOON ML CINNAMON
16 462.4
OUNCES ML/G CRESCENT ROLL DOUGH
8 ounces each, 2 tubes *
16 16
LARGE LARGE MARSHMALLOWS *
¼ 59
CUP ML BUTTER
melted
Frosting
½ 118
2 1E+1
TEASPOONS ML MILK
up to 3 teaspoons
½ 2.5
TEASPOON ML VANILLA EXTRACT

Directions

Combine sugar and cinnamon.

Separate dinner rolls (cut apart with pizza cutter).

Dip each marshmellow in butter, then sugar/cinnamon mixture.

Place marshmellow on dinner roll, fold all corners and pinch closed.

Dip in butter, place butter side down in muffin pan.

When done and slightly cool, drizzle frosting over rolls.

Bake 325℉ (160℃) for 10 to 15 minutes.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

what is "buttered side down" I never knew there was any on either side... would it be the normal inside or rather the top according to the way it naturally curls? it that the butter side?

happyzhangbo   

In my opinion, it should be the sealed side (pinched side) down, I assue the whole bun is dipped into the butter, all sides are butter sides, so I think more accurate saying should be sealed seam side down. Any more thoughts?

 

 

Nutrition Facts

Serving Size 11g (0.4 oz)
Amount per Serving
Calories 53 49% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 21mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 2% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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