Cinnamon Marshmallow Puffs

Name: Cinnamon Marshmallow Puffs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 1 pkg refrigerated crescent rolls; 8 marshmallows (be sure they are fresh and not hard); 1 Tbsp butter, melted (can use margarine); 1 tsp cinnamon; GLAZE/ICING; 1 Tbsp butter, melted; 1/4 c powdered sugar (may have to add more to get a glaze consistency); 2 tsp milk (can use cream or half & half or dried milk); 1/2 tsp vanilla extract or almond extract

By Kathleen Albani
@KayAlbani

I'm posting this recipe for my Mother. She has been making these for over 30 yrs. She thinks it was one of the original Betty Crocker winners but isn't sure. They are quick, easy, gooey and oh so yummy. She hasn't had the recipe from Betty Crocker so we put together the ingredients and instructions today.

Rating:

★★★★★ 4 votes5

Comments:

7 Comments

Serves:

Prep:

10 Min

Cook:

15 Min

Ingredients

1 pkg

refrigerated crescent rolls
8

marshmallows (be sure they are fresh and not hard)
1 Tbsp

butter, melted (can use margarine)
1 tsp

cinnamon
GLAZE/ICING
1 Tbsp

butter, melted
1/4 c

powdered sugar (may have to add more to get a glaze consistency)
2 tsp

milk (can use cream or half & half or dried milk)
1/2 tsp

vanilla extract or almond extract
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How to Make Cinnamon Marshmallow Puffs

Step-by-Step

Preheat oven 375.
Grease or spray 8 cup muffin tin
Melt butter and put in a small bowl
Mix Cinnamon and sugar in a small bowl (save 1 - 2 tbsp to sprinkle on )puffs after the glazing has been drizzled on the puffs).
Open Crescent rolls, separate into 8 pieces.
Dip a marshmallow in melted butter.
Then roll the marshmallow in cinnamon sugar. Be sure to get well coated with cinnamon sugar.
Place marshmallow on one crescent triangle and cover the marshmallow with the crescent dough. Be sure to pinch and seal so there are no holes or gaps. Place the marshmallow puff in the muffin tin. Repeat this step for the remaining marshmallows.
Bake the marshmallow puffs for 15 to 20 minutes until dough is golden brown. Depending on your oven, 15 to 20 minutes.
GLAZE/ICING:
Mix 1 Tbsp melted butter, milk, vanilla or almond extract, powdered sugar. This should be a glazing consistency. If it's too thick to drizzle then just add a bit more milk or if it's too runny add a bit more powdered sugar.
When marshmallow puffs are golden brown remove from the oven. While still hot carefully remove from the muffin tin onto a rack (you might want to have some wax paper under the rack since there will be some sticky melted marshmallow that will drip onto the counter). While the puffs are still hot and on the rack, drizzle the glaze on the puffs. Immediately sprinkle the remaining cinnamon sugar on the glaze. Let cool for at least 5 minutes before serving. You can easily make ahead of time. Reheat at a low heat (maybe 200 to 250 for a few minutes before serving). We have even frozen and thawed and reheated. This recipe can be easily be double or tripled.
I had to also post a picture of how these yummy rolls are so gooey on the inside.