Ingredients for Stuffed Cinnamon Crescent Rolls
- Refrigerated Crescent Dinner Rolls
- Marshmallows
- Ground Cinnamon
- 1/4 cup granulated sugar
- 2 tablespoons melted butter
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How to Make Stuffed Cinnamon Crescent Rolls
- Preheat oven to 375°F (190°C).
- In a small bowl, combine 1/4 cup granulated sugar and 1 tablespoon ground cinnamon.
- Place 8 cupcake liners into a muffin tin.
- Lightly spray the cupcake liners with cooking spray.
- Separate 1 can (8 oz) of crescent roll dough into 8 triangles.
- Melt 2 tablespoons of butter in a small bowl.
- Dip 8 mini marshmallows into the melted butter.
- Roll each buttered marshmallow in the cinnamon-sugar mixture.
- Place one cinnamon-sugar coated marshmallow onto the wide end of each crescent roll triangle.
- Bring the pointed ends of the crescent roll triangle together to enclose the marshmallow, pinching the dough to seal tightly.
- Dip the top of each assembled crescent roll into the melted butter, then into the remaining cinnamon-sugar mixture.
- Place the crescent rolls into the prepared muffin tin, cinnamon-sugar side up.
- Bake for 13-15 minutes, or until golden brown and marshmallows are melted and clear.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
92g
Fat
31g
Carbs
18g
