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Disappearing Marshmallow Puffs

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 16 rolls.
Kids love making these tasty treats for Sunday breakfast. While baking, the marshmallows melt and blend with the cinnamon-sugar.

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

  • 1. Separate crescent dough into 16 triangles; set aside. In a shallow bowl, combine sugar and cinnamon. Roll marshmallows in butter, then in cinnamon-sugar.
  • 2. 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.
  • 3. 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.
  • 4. For glaze, combine confectioners' sugar and vanilla. Stir in enough milk to achieve desired consistency. Drizzle over puffs. Sprinkle with nuts. Serve warm.

Nutrition Facts

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