Easy Mini Cinnamon Marshmallow Crescent Twists

READY IN: 23mins


  • 12
    cup sugar
  • 1 12
    teaspoons cinnamon
  • 1
    (8 ounce) can refrigerated crescent dinner rolls
  • 4
    tablespoons melted butter
  • 8
    large marshmallows (cut in half)
  • 12
  • 12
    teaspoon almond extract
  • 2
    tablespoons whipping cream (might need more to achieve desired drizzling consistency)


  • 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.