This magical Marshmallow Crescent Roll recipe is the stuff evil dreams are made of. You know those beautiful night terrors where you find yourself in the back of a pick-up truck surrounded by decadent pastries only to discover your mouth's been surgically removed by Gayle King? Yeah, these amazingly fluffy, perfectly sticky and sweet rolls would totally be there next to the macaroons and coconut donuts. They're devilishly good.
Takes 30 minutes, yields 8 rolls.
- 1 package (8 ounces) refrigerated crescent rolls
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
- 8 large marshmallows
- 1/4 cup butter, melted
Separate rolls into eight triangles. Combine sugar and cinnamon. Dip each marshmallow into butter, roll in cinnamon-sugar, and place on a triangle. Pinch dough around marshmallow, sealing all edges. Dip tops of dough into remaining butter and cinnamon-sugar. Place with sugar side up in greased muffin cups. Bake at 375°F for 13 to 15 minutes. Serve warm.
Photo via stephendepolo/Flickr