These are from Sugar, Sugar: Every Recipe has a Story, the book I reviewed here. I’m giving you an edited recipe, because I didn’t need 24! You can adjust it according to how many you need to make! These tasted like cinnamon rolls. It’s like a cheat’s way of getting a gooey cinnamon roll fix!! Perfect for the cold mornings that have descended on England!
What you need:
- Butter-enough to coat 6-8 large marshmallows
- Cinnamon Sugar- enough to coat 6-8 large marshmallows
- 1 pkg Pillsbury Original Crescent Rolls (8) or Jus-Rol Crescent Rolls (6)
- 6 or 8 large marshmallows
Pre-heat your oven to 350F/190C/gasmark5. Grease a muffin tin. Have a bowl of melted butter ready along with a bowl of cinnamon sugar ( ½ cup granulated sugar mixed with a tbsp of cinnamon).
Lightly flour your work surface and unroll your crescent dough. Dip a marshmallow in the butter, make sure butter is cool or it will melt the mallow. Then dip it in the cinnamon sugar then roll it up in the crescent dough. Start at the big end and make sure it’s tightly wrapped! Repeat with remaining marshmallows and then place them in your muffin tin and bake for 10-12 minutes. When they are still warm take them out and drizzle with icing. For the icing: Whisk 1 cup confectioners/icing sugar with 1-2tbsp of whole milk and ½ tsp of vanilla. You’ll want it thin enough to drizzle but not to runny!!
note: I thought there is plenty of room for 2 marshmallows in a wrap so I tried one with 2 and it exploded!! So, one is enough!!