Marshmellow Crescent Rolls
Dessert
Yield
16 servingsPrep
5 minCook
15 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| 16 | ounces |
crescent roll dough
8 ounces each, 2 tubes |
*
|
| 16 | large |
marshmallows
|
*
|
| ¼ | cup |
butter
melted |
|
| Frosting | |||
| ½ | cup |
powdered sugar
|
|
| 2 | teaspoons |
milk
up to 3 teaspoons |
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 462.4 | ml/g |
crescent roll dough
8 ounces each, 2 tubes |
*
|
| 16 | large |
marshmallows
|
*
|
| 59 | ml |
butter
melted |
|
| Frosting: | |||
| 118 | ml |
powdered sugar
|
|
| 1E+1 | ml |
milk
up to 3 teaspoons |
|
| 2.5 | 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.
