Ingredients Jump to Instructions ↓

  1. 2/3 cup sugar

  2. 1 Tbsp. flour

  3. 1-1/2 tsp. cinnamon

  4. 2 (8-ounce) cans refrigerated crescent roll dough

  5. 16 large marshmallows

  6. 1/3 cup butter, melted and cooled

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees. Spray 16 muffin cups with nonstick baking spray containing flour. Lining them with paper cups won't work - the finished rolls will stick to the paper liners. In a small bowl, combine 1/4 cup sugar, flour and 1 tsp. cinnamon; mix well and set aside. Separate dough into 16 triangles. Sprinkle 1 teaspoon of the cinnamon-sugar mixture on each triangle and press slightly into dough. Place a marshmallow on shortest side of triangle. Roll up starting at shortest side of triangle and rolling to opposite point. Make sure that the marshmallow is completely covered with dough; pinch the edges thoroughly to seal. Dip the filled roll in melted butter and roll in remaining cinnamon sugar mixture; place in sprayed muffin cup. Repeat with remaining marshmallows. Place the muffin tins on a large cookie sheet because the filling might spill over in the oven. Bake at 375 degrees for 12 to 15 minutes or until golden brown. Remove from oven; cool 1 minute. Remove rolls from muffin cups and place on wire racks to cool. Makes 16 sweet rolls


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