Ingredients
Scale
- 1 can (8 oz) refrigerated crescent roll dough
- 8 large marshmallows
- ¼ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper
- Mix sugar and cinnamon in a small bowl, keep melted butter ready
- Unroll crescent dough and separate into triangles
- Dip each marshmallow in melted butter, then roll in cinnamon-sugar mixture
- Place marshmallow at wide end of each dough triangle and wrap completely, sealing edges
- Place sealed rolls on baking sheet and bake for 12-15 minutes until golden brown
- Let cool slightly before serving, dust with powdered sugar if desired
Notes
- Use fresh marshmallows for best melting results
- Ensure dough is completely sealed around marshmallow to prevent leaks
- Tent with foil if rolls brown too quickly
- Add nutmeg or cardamom to cinnamon sugar for extra flavor
- Perfect for teaching children about Easter while baking together
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 roll
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg