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Disappearing Marshmallow Puffs

Disappearing Marshmallow Puffs
Kids love making these tasty treats for Sunday breakfast. While baking, the marshmallows melt and blend with the cinnamon-sugar.
16 ServingsPrep/Total Time: 25 min.

Ingredients

  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 16 large marshmallows
  • 1/4 cup butter, melted
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 teaspoons milk
  • 1/4 cup chopped nuts

Directions

  • Separate crescent dough into 16 triangles; set aside. In a shallow
  • bowl, combine sugar and cinnamon. Roll marshmallows in butter, then
  • in cinnamon-sugar.
  • Place marshmallows at wide end of crescents. Fold corners over
  • marshmallow. Roll up each triangle, beginning at the wide end. Pinch
  • seams to seal. Dip bottom of dough in butter.
  • Place butter, side down, in ungreased muffin cups. Place muffin pans
  • on baking sheets. Bake at 375° for 10-15 minutes or until golden
  • brown. Immediately remove from pans to wire racks.
  • For glaze, combine confectioners' sugar and vanilla. Stir in enough
  • milk to achieve desired consistency. Drizzle over puffs. Sprinkle
  • with nuts. Serve warm. Yield: 16 rolls.
© Taste of Home 2013

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Disappearing Marshmallow Puffs (continued)

Nutrition Facts: 1 serving (1 each) equals 143 calories, 7 g fat (3 g saturated fat), 8 mg cholesterol, 144 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein.
© Taste of Home 2013