These were super easy and quite yummy. They didn't last on this plate for very long. :)
Ingredients
- Rolls
- 1/4 cup granulated sugar
- 2 tablespoons Pillsbury BEST® all-purpose flour
- 1 teaspoon ground cinnamon
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
- 16 large marshmallows
- 1/4 cup butter or margarine, melted
- Glaze
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 to 3 teaspoons milk
Directions
Heat oven to 375 degrees F. Spray 16 regular-size muffin cups with cooking spray. In small bowl, mix granulated sugar, flour and cinnamon.
Separate dough into 16 triangles. For each roll, dip 1 marshmallow in melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup. Bake 12 to 15 minutes or until golden brown (place sheet of foil or cookie sheet on oven rack below muffin cups to guard against spills). Cool rolls in pan 1 minute. Remove from muffin cups; place on cooling racks set over sheet of waxed paper.
In small bowl, stir glaze ingredients until smooth, adding enough milk for drizzling consistency; drizzle over warm rolls. Serve warm.
High Altitude (3500-6500 ft): No change.
Notes
From Pillsbury Bake-Off® Contest Winner Edna M. Walker, Eden Prairie, MN
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