Refrigerated crescent rolls magically transform into luscious sweet rolls.
Bake-Off® Contest 20, 1969
Edna Walker
Eden Prairie, Minnesota
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
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Roll
- Calories
- 200
- Calories from Fat
- 90
% Daily Value
- Total Fat
- 10g
- 16%
-
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 1 1/2g
- Cholesterol
- 10mg
- 3%
- Sodium
- 250mg
- 10%
- Total Carbohydrate
- 25g
- 8%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 13g
- Protein
- 2g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 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 Choice
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
© 2016 ®/TM General Mills All Rights Reserved