Easy Mini Cinnamon Marshmallow Crescent Twists
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.
- Ready In:
- 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)
- 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.