magic cinnamon crescent rolls “resurrection rolls”

How To Make magic cinnamon crescent rolls “resurrection rolls”

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  1

  Assemble ingredients. Line a cookie sheet with non-stick foil (dull side up) then place the muffin tin on top. This will catch any accidental overflows of marshmallows should there be any. Preheat oven to 375º F. Spray a regular size muffin tin 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.
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  2

  Lightly dust work surface with flour. Separate crescent rolls into 8 individual triangles. Dip marshmallow(s) in butter, then in sugar mixture, coating all surfaces. Place marshmallow(s) on crescent roll and roll up, completely covering the marshmallow.
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  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.
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  Place on middle rack of oven and bake for 12-14 minutes. Remove from oven. Allow to cool for a minute or two. Using a butter knife, remove rolls and place on cooling rack covered with wax paper. CAREFUL – Marshmallows are made of sugar and sugar gets VERY HOT!
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  5

  Optional Glaze Directions In a small bowl, mix powdered sugar, vanilla and milk until smooth. Add a little milk, a scant teaspoon at a time until you get the texture you like. Drizzle over warm rolls and top with chopped pecans.
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  NOTE: Over the years, we have found that little hands have difficulty pulling the dough taut enough to seal around a large marshmallow. Three miniatures seem to work just as well with less chance of oozing out during the baking process.
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