- 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
How to Make It
- 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.
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