Bake-Off® Contest 20, 1969
Eden Prairie, Minnesota

Magic Marshmallow Crescent Puffs

Refrigerated crescent rolls magically transform into luscious sweet rolls.

(192)
26 reviews.
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  • prep time 35 min
  • total time 35 min
  • ingredients 10
  • servings 16
 

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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LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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.
®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc. ®Crisco is a trademark of The J.M. Smucker Company 2009 © and ®/™ of General Mills Bake-Off is a registered trademark of General Mills ©2009 Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820
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