Prep Time: 15 minutes
Cook Time: 15 minutes
- 1/4 cup brown sugar
- 1 tablespoon flour
- 1 teaspoon (plus) cinnamon
- 1 - 8 ounce can crescent rolls
- 8 large marshmallows
- 2 tablespoons butter, melted
Preparation:Heat oven to 375 degrees F. Place cookie sheet in oven. Lightly grease 8 cups of a 12-cup muffin pan. Combine sugar, flour and cinnamon, set aside. Separate crescents.
Roll marshmallow in butter and then into spice mixture. Place in middle of crescent dough. Pull sides up and completely seal marshmallow inside. Place in prepared muffin cup. Repeat with rest of dough and marshmallow. **Brush each roll with milk and sprinkle with sugar and cinnamon. Fill empty muffin cups half way with water.
Place muffin pan on cookie sheet and bake for 12 to 15 minutes until golden brown. Serve warm.
**Or bake rolls as is. While rolls are baking, pour leftover cinnamon-sugar mixture into 1/4 cup measuring cup. Fill cup up with powdered sugar. In small bowl, add 1 teaspoon vanilla to sugar mixture. Stir in enough milk to make a glaze. Remove rolls from oven. Allow to sit in pan for 1 minute. Place rolls on serving platter. Drizzle glaze over all.