Magic Marshmallow Crescent Puffs
This is the Grand Prize Winner at the Pillsbury Bake-Off in 1969. I have been making these for years. So easy and so good!
- 1/4 cup sugar
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 2 (8-oz) cans refrigerated crescent rolls
- 16 large marshmallows (See note)
- 1/4 cup butter, melted
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 to 3 teaspoons milk
- 1/4 cup chopped nuts, optional
Heat oven to 375 degrees. In small bowl, combine sugar, flour and cinnamon. Separate dough into 16 triangles. Dip 1 marshmallow in butter; roll in sugar mixture. Place marshmallow on wide end of triangle. Roll up starting at wide end of triangle and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in ungreased cupcake pan. Repeat with remaining marshmallow.
Bake for 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below cupcake pan to guard against spills.) Immediately remove from pan; cool on wire racks over waxed paper. In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle over warm rolls. Sprinkle with nuts.
Note: Use fresh marshmallows for best melting. (Old, hard marshmallows won’t melt)
“The Lamb of God is also the Lion of Judah.”