Magic Marshmallow Crescent Puffs

Refrigerated crescent rolls magically transform into luscious sweet rolls.

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Servings 16

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( 301 ) Ratings

301 Ratings

5 Stars 19%

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Member Reviews ( 24 )

291cfc34-4b0c-4338-8797-597804aadda1

Bake-Off® Contest 20, 1969

Edna M. Walker

Eden Prairie, Minnesota

ingredients 10
Prep Time 35 min
Total Time 35 min

Ingredients

Rolls

1/4: cup granulated sugar

2: tablespoons Pillsbury BEST® all-purpose flour

1: teaspoon ground cinnamon

2: cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

16: large marshmallows

1/4: cup LAND O LAKES® butter or margarine, melted

Glaze

1/2: cup powdered sugar

1/2: teaspoon vanilla

2: to 3 teaspoons milk

1/4: cup Fisher® Chef's Naturals® chopped nuts

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Directions

1 Heat oven to 375°F. Spray 16 medium muffin cups with CRISCO® Original No-Stick Cooking Spray. In small bowl, mix granulated sugar, flour and cinnamon.
2 Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side 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 muffin cup.
3 Bake 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.
4 In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls. Sprinkle with nuts. Serve warm.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Roll

Calories: 200
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 4g, 4% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 10mg; 10%;
Sodium: 250mg; 250%;
Total Carbohydrate: 25g; 25%
(Dietary Fiber 0g 0% Sugars 13g 13% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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PhilipWS

report Posted Apr. 14, 2013 8:23 AM

This has been one of my favorite deserts/snacks since I learned to make them in the early 70's. ABSOLUTELY DELICIOUS!!!! I have made them dozens of times and the main issues with the cooking are sticking to the baking pan and the rolls opening up and leaking. Make sure you coat the muffin pan cups thoroughly with whatever shortening you will use and also make sure you SECURELY pich shut the creases on the final dough before baking. Do NOT let the creased areas be made with thin dough.

Nannerpoo

report Posted Feb. 21, 2013 10:48 AM

I used this recipe for many years. Made them for my children. They were always requesting them. Unfortunately I lost the recipe but just found it on line. So excited. Making today for my grandchildren. I know they will love them as much as their moms and dads did

Debnmarv2613

report Posted Sep. 17, 2012 8:13 PM

O made these with my daughter(13) and we put them in cupcake wrappers and they come out great!We also made them on a cookie sheet and used reynolds non stick foil and they also worked great!

MsweetZ

report Posted Sep. 12, 2012 3:05 PM

I wanted to make these for a shower we are throwing this weekend. I was wondering if I was to line the cupcake pan with liners will the puffs stick. Or do you think I should bake them 1st an once cool transfer them into liners before I place them on the table? All ideas are welcome...thank you.

slosh29

report Posted Mar. 22, 2012 6:35 PM

In answer to fatima-o: NO do not try to make these on a cookie sheet.The marshmallow inside melts along with the butter and other sugars and creates almost a syrup that gets soaked into the dough.In fact even in a muffin cup you run the risk of some of this syrup overflowing.If you try to make these on a cookie sheet they will leak and burn and you will end up throwing it away.Also,when they are baked they are hollow.The marshmallow melts and flavors the dough so dont expect to break one open and find it inside.I actually would suggest making these in jumbo cups just in case to avoid a mess.