Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
- 1/4 cup sugar
- 1 Tbsp. flour
- 1 tsp. cinamon
- 2 (8 oz.) cans refrigerated crescent roll dough
- 16 large marshmallows
- 1/4 cup butter, melted and cooled
- 2 Tbsp. sugar
- 1/4 tsp. cinnamon
Preparation:
Preheat oven to 375 degrees. Spray 16 muffin cups with nonstick cooking spray. Lining them with paper cups won't work - the finished rolls will stick to the paper liners. In a small bowl, combine 1/4 cup sugar, flour and 1 tsp. cinnamon; mix well and set aside.Separate dough into 16 triangles. Dip 1 marshmallow in melted butter and roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up starting at shortest side of triangle and rolling to opposite point, completely covering marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place buttered side down in sprayed muffin cup. Repeat with remaining marshmallows.
In small bowl, combine 2 Tbsp. sugar and 1/4 tsp. cinnamon. Sprinkle each roll with this mixture.
Bake at 375 degrees for 12 to 15 minutes or until golden brown. (Place foil or a cookie sheet on rack below muffin cups to catch spills). Remove from oven; cool 1 minute. Remove rolls from muffin cups and place on wire racks to cool. Makes 16 sweet rolls
