Marshmellow Crescent Rolls
Marshmallows wrapped in crescent roll dough, rolled in cinnamon sugar, and baked until golden. These pull-apart treats get drizzled with vanilla glaze for an easy breakfast or dessert.
YIELD
16 servingsPREP
5 minCOOK
15 minREADY
25 minEach marshmallow gets a cozy crescent roll blanket, a roll through cinnamon sugar, and a quick butter dip before nestling into a muffin cup.
As they bake, the marshmallow melts into gooey sweetness while the dough puffs up golden and flaky around it.
A simple vanilla glaze drizzled over the top turns these into the kind of treat that vanishes before they fully cool.
Kitchen Tips
- Pinch the dough corners tightly to seal or the marshmallow will leak out during baking
- Place butter-side down in the muffin cups so the bottoms get extra golden and crispy
- Bake at the lower temperature (325°F) to prevent burning the sugary coating
- Drizzle the glaze while the rolls are still slightly warm for better absorption
Ingredients
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.
Comments
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?
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?