Recipe by Kittencal@recipezazz
These are so easy to make, you can even sprinkle some finely chopped nuts in the cinnamon/sugar mix. Make certain to drizzle the icing on top of the crescents while they are still warm, the icing will set firmly. The recipe can be doubled.
Top Review by loof
Yummy little treats! We had these for breakfast and everyone enjoyed them. I used a little vanilla extract in the glaze instead of almond, otherwise made as specified. The marshmallow leaked out of a couple of them but they were still great - thanks for sharing!
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons cinnamon
- 1 (8 ounce) can refrigerated crescent dinner rolls
- 4 tablespoons melted butter
- 8 large marshmallows (cut in half)
- 1⁄2 cup icing sugar
- 1⁄2 teaspoon almond extract
- 2 tablespoons whipping cream (might need more to achieve desired drizzling consistency)
Directions See How It's Made
- Set oven to 375°F.
- Lightly spray a cookie sheet with nonstick cooking spray.
- In a small bowl mix together 1/2 cup sugar with cinnamon.
- Separate the dough into triangles.
- Cut each triangle in half lengthwise.
- Brush each dough with melted butter.
- Sprinkle with cinnamon sugar.
- Place a marshmallow half at the wide end of each triangle, then roll up starting at the wide end, pinching ends of dough to seal the marshmallow.
- Place the dough on prepared baking sheet about 2 inches apart.
- Bake for about 10 minutes or until golden brown.
- In a small bowl whisk together the powdered sugar with almond extract and whipping cream, adding in more cream to create a drizzling consistency.
- Drizzle over warm crescents.
- Remove to wire racks.