Stuffed Cinnamon Crescent Rolls

Parkers Mom's Note:

This is honestly the best dessert you will ever put in your mouth. You will never want to eat any other cinnamon roll. This cinnamon roll is so unique. The white marshmallow turns into a clear glaze.

• Total Time: 24 mins
• Prep Time: 10 mins
• Cook Time: 14 mins

Ingredients:

Serves: 4-6

Yield: 8.0 rolls

• 1 (8 ounce) package refrigerated crescent dinner rolls
• 8 large marshmallows
• 1 tablespoon ground cinnamon
• ¼ cup sugar
• 3 tablespoons melted butter

Directions:

1. Preheat oven to 375°F.
2. Combine sugar & cinnamon in a small bowl.
3. Place cupcake liners in muffin tin.
4. Spray liners with Pam.
5. Separate rolls into 8 triangles.
6. Place marshmallow into melted butter.
7. Roll marshmallow into cinnamon/sugar.
8. Place marshmallow on crescent roll.
9. Pinch dough up around marshmallow.
10. Encase.
11. Seal seams by pinching.
12. Dip the tops of dough into the butter.
13. Then into the cinnamon/sugar.
14. Place in muffin pan w/cinnamon/sugar side up.
15. Bake at 375°F for 13-15 minutes.

Reviews

[whtbxrmom]

I used french vanilla marshallows and reduced fat crescent rolls. These would be great when you need a cinnamon fix but don't have the time to make traditional cinnamon rolls. I may drizzle with a little icing next time, but they were really good just as they are. Great weekend breakfast treat.

[WW Girl]

Great Scott! These were terrific - just the right mixture of warm and gooey. Great for breakfast or dessert!

[Chef #961707 Love to cook]

Holy Toledo these were so so good! I made these for Easter brunch along with the recipe for Easter brunch casserole. It was a huge hit. These little puffs were so delicious. I might consider making these every single year over our homemade cinnamon rolls because they were just as good if not better. Loved them! Thanks for posting this recipe